Easter

Hummus goes well with eggs—from egg salads to the deviled kind.  Entertaining Tips from F&W Editors

Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots ...

Ted Allen's partner, Barry Rice, is the dessert guy in their household. One of Rice's favorites is sabayon, a creamy ...

In the spring, beets are often sold at farmers' markets with their greens still attached. For this hearty salad, Ted ...

Instead of the usual starchy split peas, chef Chad Newton of American Box Lunch in San Francisco blends fresh sweet p...

For a main-course salad, Cellar Door Café chef Charlie Parker concocted this unexpectedly delicious combination ...

Mario Batali chars his asparagus on the grill, then serves it with a superrich zabaglione sauce spiked with black pep...

Chris Kronner created this salad with ingredients from Scribe Winery's garden. It offers an amazing array of flavors:...

"I love a hot fudge sundae, but this is more refreshing," says Jimmy Bradley about this light, citrusy mousse...

Artichokes can give wine a weirdly sweet taste. But Mark Ladner's beautiful braised baby artichokes don't, because he...

Jim German is a master of classic cocktails, but he also loves to make his own seasonal creations. In the summer, he ...

The bright spring flavors of peas and mint convey an Aries kind of energy. Adding salty roasted pistachios and shavin...

With its basil–and–pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bri...

For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and p...