Father's Day

Fernando López Velarde's adobo—a tangy sauce made with dried chiles—gets sweetness from prunes, heat from earthy...

At La Biznaga, Fernando López Velarde creates untraditional dishes that nod to local flavors. Here, for instance...

The Moroccan flavors in these burgers—shaped into ovals instead of the usual rounds—include cumin, harissa ...

David Guas, a New Orleans native, remembers this comforting dessert from his childhood. It's a spectacularly creamy b...

Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted ...

The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar an...

At Casa Oaxaca, chef Alejandro Ruíz Olmedo makes this recipe with suckling pigs; here he uses pork loin, roastin...

Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way po...

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares a traditional recipe wit...

To complement Long Island wines, Katie Lee turns to a classic Long Island ingredient, duck. She coats the meat with h...

Naomi Pomeroy, an F&W Best New Chef 2009, regards eco-activist Alice Waters as "the center of the vegetable-drive...

"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, bec...

A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough win...

A classic British dessert of pureed fruit folded into whipped cream, a fool is one of the first things Peter Ting lea...

"I grow zucchini and end up with so much of it," says Katie Lee. "Zucchini with lemon and mint is one of ...

Kristin Donnelly loves making fennel salads as a weeknight side dish. Instead of throwing out the tough stalks of the...

This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pull...

This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace P...

"This is a like a compact sundae," says Katie Lee about the vanilla ice cream that she scoops into tennis-ball-size s...

Beaker & Flask in Portland, Oregon, features Kevin Ledwig's drink experiments—wacky and elegant. His simple New ...