Serves 6
Recipe Themes
Adding parsley, chives and cheese creates a fresh-tasting, creamy frittata that is terrific warm, at room temperature...
This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before. Plu...
Andrew Zimmern’s Kitchen Adventures Crème brûlée is a walking cliché, and like offering a Caesar ...
Combining miso with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken w...
This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the gar...
Inspired by the soda fountains of her mother’s Brooklyn childhood, Gina Chersevani created this delicious egg cream s...
This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...
These buttery, flaky, beef-filled mini pies are quick and impressive. Slideshow: Savory Pies and Tarts
This dish is inspired by a Moroccan porridge called herbel, which Mourad Lahlou’s mother and grandmother used to cook...
Chef Michael Cimarusti’s L.A. restaurant, Connie & Ted’s, is modeled on a New England seafood shack. It will feat...
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