Serves 6
Recipe Themes
The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...
Cryovaced cooked lentils come in blocks at many grocery stores. Try mixing them into fluffy rice for a satisfying mea...
This hot pressed mushroom sandwich is slathered with peppery arugula pesto and a bright pickled-cherry-pepper mayonna...
If you’re not sure how to remove the squab breasts, ask your butcher to do it for you. The elegant flavors make it p...
Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...
Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry s...
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...
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