Fall

A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops. Slideshow: Fast Lamb Chop Recipes

In this easy one-pot braise, you get the best possible combination: crisp-skinned chicken and a luscious wine sauce. ...

Adding butternut squash and spices is a lovely way to jazz up rice. Slideshow: Great Butternut Squash Recipes

Rich Torrisi and Mario Carbone put a clever twist on their gnocchi recipe by using deli pastrami in the sauce. Feel f...

This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering. Slideshow: More Tasty Veal Recipes

This recipe for lecsó (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with ...

This flavorful salad showcases the contrasting textures of raw and crisp, fried kale and brussels sprouts in a tangy ...

Pastry chef and Ace of Cakes host Duff Goldman crosses the US in search of great sweets for his Food Network show, Su...

Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.

At his Baltimore restaurant, Wit & Wisdom, Michael Mina serves these custards with orange toffee and a bourbon-an...

Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.

Emeril Lagasse tosses pasta with sausage, butternut squash, sage and pecans for a terrific, hearty dish.

“The first time I picked up a rolling pin in front of ladies who’ve made pasta every day for the past 30 years, I was...

“I had the honor of cooking for Julia Child’s 80th birthday party at the home of a former F&W editor in chief,” s...

“I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” says Madhur Jaffrey. “It’s a...