New Year's Eve
Cold-smoking salmon usually requires an elaborate setup. Jason Alley's brilliant trick of quickly smoking the fis...
Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smo...
Frasca Food and Wine restaurant in Boulder, Colorado, is inspired by the Friuli region of Italy; co-owner and wine di...
For his supremely tender pork shoulder, Greenhouse Tavern chef Jonathon Sawyer marinates the meat overnight, poaches ...
For his elegant hors d'oeuvres, Zang Toi marinates shrimp in a spicy coconut-milk mixture, then serves them on to...
In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.
Rendang is a Malaysian meat dish that's slow-cooked in coconut milk. Zang Toi makes his with chicken thighs flavored ...
Cabot Clothbound Cheddar gougères are perfect on New Year's eve with cava. Plus: F&W's Appetizers Cooking G...
Coconut milk enriches and flavors this custard. Zang Toi suggests using fragrant pandan juice (from the palm-like pan...
Diners—and the chefs who feed them—are embracing retro dishes like sole amandine. At NYC's The Darby, Alexa...
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