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This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to...

After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy he...

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping. Slideshow: Vegetarian C...

Mixologists are still reacting against too-sweet drinks. This spicy margarita combines three savory ingredients: jala...

Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many American pastry c...

“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...

Quick-pickling butternut squash in cider vinegar, sugar and salt makes it really tangy and crunchy. Gabriel Rucker to...

Andy Ticer and Michael Hudman created this wow sandwich that just keeps on going with a filling of crispy, cheesy gri...

Danny Bowien gives his addictive, decidedly Asian lamb wontons a fun Scandinavian twist by garnishing them with yogur...

Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused intern...

Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italia...

Boozy pops are desserts that double as cocktails. This one layers 
a minty mojito 
with vodka-spiked watermelon juice...

Octopus can be tough, but it becomes amazingly tender when it’s cooked for a long time. It's quite delicious in Jose ...

Chef Chris Shepherd's popcorn shrimp is like movie theater popcorn at its best. To imitate the buttery flavor, he mak...

Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredien...

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