Graduation Party

 Entertaining Tips from F&W Editors

Serve this dish with Daniel Boulud's Brazilian seafood soup.

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

 Entertaining Tips from F&W Editors

 Baking Tips from F&W Editors

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

Hungry Mother, in the Yankee bastion of Cambridge, Massachusetts, is a leader in the national Southern-restaurant tre...

Elisabeth Prueitt invented this exceptional, flaky dessert, made with a rough puff pastry, for San Francisco's Tartin...

Chris Ainsworth makes all kinds of seasonal dessert flatbreads at his restaurant, but his s'mores version is a ye...

For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair ...

 Dessert Tips from F&W Editors

Inspired by Chris Kronner's North Carolina upbringing, this is one of the many late-night dishes at the Scribe af...

Sophie Dahl's coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. T...

As a nod to their Norwegian heritage, Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmon ...

Jansen Chan, the pastry chef at Manhattan's Oceana, grew up eating a Chinese dessert called "almond Jell-O"—essential...

Sophie Dahl loves to make iced tea—especially using Earl Grey flavored with lavender.

Chef Way Dried porcini mushrooms flavor these crisp, creamy-centered croquettes, which Jerry Traunfeld serves in waln...