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This multipurpose dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it fo...

To make this lovely salad, chef Dan Barber sprouts rye berries so that they're especially tender and nutritious, then...

Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats. ...

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all. Slideshow: More...

Ham and peas—a classic combination—star in this verdant soup. It's worth seeking out the freshest English peas, which...

"In the height of summer, what's better than tons of tomatoes and cucumbers in a salad?" chef Evan Rich asks. He and ...

F&W Best New Chef 2014 Cara Stadler creates a fantastic vegetarian dish, topping miso-baked eggplants with a brig...

"Everyone should be eating more beans," chef Dan Barber says. They are miracle workers on a farm because they "fix" ...

Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo...

Best New Chefs 2014 Joseph Ogrodnek and Walker Stern update the classic combination of watermelon, feta and olives wi...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for co...

"It's amazing how meaty cauliflower can be," chef Alex Guarnaschelli says. Here, she treats the vegetable like steak,...

A grill pan or cast-iron skillet is a quick way to cook lamb chops. Chef Renee Erickson serves them with a sweet-savo...

"I go to great lengths to figure out how many meals I can make from one chicken!" chef John Besh says. After roasting...

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