Dinner Party
This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...
The most magnificent baked pasta ever: thin pappardelle layered with fresh mozzarella and meaty ragù, encased in...
Star chef Anthony Bourdain garnishes his uber-classic, flavorful fish soup with toasts slathered with garlicky rouill...
It’s worth a little bit of extra effort to toast and grind the spices for this salmon, because it adds so much additi...
“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “b...
At Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand...
Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...
This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels ar...
A handful of the last good sun-ripened tomatoes, plus fresh herbs and lemon juice, keep this early fall risotto fresh...
Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sw...
Can’t find what you're looking for here? Try our recipe search:
2 FREE PREVIEW Issues
Tablet Edition | Give a Gift
f&w everywhere