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The perfect match for this creamy cavatelli-and-mussels dish: Muscadet, a coastal wine that's superb with shellfish.

Do lasagna cupcakes sound like a great idea or just plain wrong? Either way, they're part of a savory cupcake trend—b...

Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, ...

At the Greenhouse Tavern, chef Jonathon Sawyer makes a lamb-shank ravioli with homemade pasta and a filling of braise...

While Parmigiano-Reggiano is wonderful in this simple pasta dish, Tory Miller prefers to use Wisconsin's own SarV...

Chef Douglas Keane of Cyrus restaurant in Healdsburg, California, and an F&W Best New Chef 2006 creates a quick but f...

Chef Way At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with ...

Plus: Perfecting Ravioli

This pasta is an ode to the mountains of fried zucchini Gwyneth Paltrow ate at Elio's, an Italian restaurant on M...

Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps repl...

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