Lunch
Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...
This salad is an extraordinary combination of ingredients that wouldn’t seem to go together: feta, strawberries and a...
The secret to Andrew Zimmern’s cold noodle recipe, inspired by the ones he had in China’s Sichuan province, is the oi...
This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...
During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...
“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...
Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the sprin...
Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or c...
Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.
Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leave...
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