Spring

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

This leg of lamb is perfectly juicy in the center, with a fantastic crust. The recipe is so easy that it’s ideal for ...

Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or c...

Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo,...

Cooking jumbo shrimp in the shell helps keep them from drying out in the heat of the grill pan and broiler; so does d...

Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious ...

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.

This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.

Nettles grow wild all year in northern California, and chefs Tyler Rodde and Curtis Di Fede use them as many ways as ...

To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger and garl...

“I roast these hens in a large skillet instead of a roasting pan, because it allows more of the skin to get crispy,” ...

Absinthe adds a subtle anise flavor to these puddings, which are delicious with berries. Slideshow: More Beautiful D...

"I try to use seafood that's from the bottom of the food chain, like squid, prawns and clams. It's cheape...

Jessica Theroux drizzles apricots with honey before roasting (plums and peaches work well, too) and crumbles store-bo...