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 Recipe Tips from F&W Editors

This lush, homey Roman favorite is a simple braise of chicken with white wine, tomatoes, garlic and a colorful mix of...

Here, Hugh Acheson creates a salad based on butter-braised leeks, a French favorite.

"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, ...

At Canlis, Jason Franey serves lamb two ways (as a ragout and as chops) with two sides (potato puree and Israeli cous...

At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts th...

Inspired by Jordon Carroll's family recipe for chicken cacciatore, which uses vinegar rather than red wine (vinegar h...

A blend of three chiles flavors this bold short-rib chili.

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