Basic/Easy

"At the end of the day in the restaurant, I usually want something comforting, like pizza," says chef Jeremy ...

Elizabeth Falkner of Citizen Cake and Orson in San Francisco swears by this yogurt smoothie (known as a lassi in Indi...

Brazilian surfers first popularized this freakishly nutritious Amazonian berry. Now it has gone mainstream. The smoot...

"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, s...

Art Smith of Washington, DC's, Art and Soul restaurant says that eating breakfast speeds up his metabolism and also f...

Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets ...

Serve this flavorful pistou with Steven Satterfield's Classic Split Pea Soup. Plus: F&W's Herb Guide

This salad is James Boyce's homage to one served at the historic local hotel. The blend of horseradish, Worcester...

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smo...

A classic Greek salad has tomatoes and feta; this version by chef André Natera of Dallas's Fairmont Hotel also t...

Use this recipe to make Bryan Vietmeier's Take 5 Carrot Cupcakes. Plus: More Dessert Recipes and Tips

"The fish we eat in Denmark—mackerel, herring, salmon—have beneficial omega-3 oils," says Trina Hah...

Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.

Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappeal...

With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad. Plus: F&W's Appetiz...

Surajit Bomti Iyengar uses Devika Datt Duncan's recipe for baked beans as his go-to side dish. It might seem an u...

At Benu, chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds...

Some vanilla extract recipes call for rum or brandy, but Rachael Narins and Suzanne Griswold prefer vodka because the...

Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood. Plus: F&W's ...