Dinner Party

Most cakes are leavened with baking soda or powder, but here Richard Blais uses a siphon to add air to batter. Then h...

Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—P...

This simple and magical combination of ingredients from Carlo Mirarchi includes Castelfranco (a mild radicchio), vinc...

Eric Ripert presents salmon three ways here: poached, smoked and in the form of roe. Slideshow: Eric Ripert Recipes

The mingling of oyster juices with butter, herbs, chile and pastis makes these irresistibly slurpable. Slideshow: Ho...

For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avoca...

This is a perfect party dish because it’s so easy to assemble, and you can marinate and skewer the shrimp ahead of ti...

Chef Jamie Malone of Sea Change in Minneapolis bakes a whole fish in a salt crust, which makes it insanely moist, del...

A big, bold, garlicky marinade, made with a whole bunch of fresh rosemary, flavors this juicy roast from Ethan Stowel...

This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham cra...

Pastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create ...

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...

When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says...

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...

In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...

This rustic salad, made with toasted bread tossed in a rich Champagne-vinegar dressing, is meant to be a bed on which...

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...

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...

Mixologist Eben Freeman makes his sensational riff on the classic old-fashioned with a flavorful maraschino-cherry-an...