Serves 8
Recipe Themes
Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. ...
Santiago Garat makes these flaky beef empanadas the traditional way—by hand-chopping the beef for the filling. He coo...
The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with...
At Haven’s Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny th...
The idea for this elegant recipe came from a hearty Moroccan fish-and-tomato stew that’s made in the oven. Mourad Lah...
“Moroccans never start a meal with soup,” says Mourad Lahlou. “Instead, they serve seven little salads, including an ...
“In Morocco, people aren’t big fans of desserts,” says Mourad Lahlou. “We eat fresh fruit after lunch, but on a reall...
The light, creamy Riesling sauce is a great showcase for plump mussels. Fresh citrus, saffron and olives give the dis...
Store-bought mulling spices are often muted. In this vibrant version, oranges and fresh ginger are dehydrated and ble...
Chef Jonathon Sawyer’s secret to a successful holiday feast is doing most of his preparation ahead of time, for what ...
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