Spring
Recipe Themes
This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles and smoked Spanish paprika. It's de...
Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes t...
In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...
This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...
Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...
Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simm...
L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and ba...
“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...
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