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This simple, smart recipe uses the ingredients in a classic muffuletta sandwich (salami, ham, provolone, roasted pepp...

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips. Plus:...

This hearty fork-and-knife dish from Hugh Acheson is perfect for a quick, easy dinner for two or as a starter for fou...

In cookbook author and hunter Georgia Pellegrini's take on a Michelada—the Mexican cocktail made with beer, lime and ...

Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) ...

Paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—these Japanese-i...

To maximize Chinese eggplant's texture and flavor, F&W's Kay Chun steams thin slices, then tosses them with soy s...

Bloody Marys can be filling, but chef Gavin Kaysen makes an especially light and refreshing version by using fresh to...

Buttermilk takes the place of yogurt in this healthy, tangy, ultra-simple blackberry smoothie. Slideshow: Blackberry...

The luscious broth for these plump mussels from chef Jimmy Bannos, Jr., is creamy, tangy and lightly scented with fre...

Chef Paul Kahan uses garlic, lemon juice, chile and the mildly spicy Basque red pepper piment d’Espelette to flavor t...

Wild mushrooms roasted until golden make an incredibly easy side dish. Slideshow: More Mushroom Recipes

Chef Ana Sortun is a vegetable genius. Here, she tops her superfast, Middle Eastern-style omelets with a delicious mi...

Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with ...

Chef Ana Sortun tosses her superfast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze. Slidesh...

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