Basic/Easy

Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing ca...

Liptauer is a paprika-spiced cheese spread from Hungary that's popular at Austrian heurigers (wine taverns). Usin...

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and Fre...

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

Piero Incisa della Rocchetta tosses boiled potatoes with a mixture of butter and olive oil and roasts them until they...

Plus: Vegetable Tips and Recipes

This is the perfect salad for people who love blue cheese: Laura Werlin whisks some cheese into the vinaigrette, then...

Beaune's winemaker hangout Bar du Square doesn't serve a lot of food. But it does offer an outstanding snack ...

One of the wonderful things about winemaker Louis-Michel Liger-Belair's lemony salad is that it's so quick to make. S...

This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesa...

Kenny Rochford, general manager of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the ...

"I like big flavors through small bites," says Steve Sicinski. His salad combines plenty of vibrant-tasting i...

Plus: F&W's Herb Guide

Use this gremolata to top Steven Satterfield's Chunky Tomato Soup.

Elizabeth Falkner of Citizen Cake and Orson in San Francisco calls this juice her "wake-up call." Sweet and tangy, it...

"At the restaurant, I used to take slices of bacon off trays, stuff them in a roll and eat that as a snack," ...

Use this garlicky mayonnaise to top Steven Satterfield's White Bean Stew.

Elizabeth Falkner from Citizen Cake and Orson in San Francisco loves having juice in the morning, because she feels i...