Spring

Plus: F&W's Pork Cooking Guide

"In Samoa, insanely good tuna is cheap and plentiful; a 20-pound fish might go for $5," says Andrew Zimmern. "Samoans...

To layer the flavors in this dish, chef Rory Herrmann at Bouchon in Beverly Hills marinates beef short ribs and veget...

Strudel is a classic Austrian pastry made by wrapping layers of paper-thin dough around a variety of fillings. This s...

At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot N...

At The Modern in New York City, chef Gabriel Kreuther makes gnocchi using fromage blanc, a fresh French cheese that c...

Plus: Vegetable Tips and Recipes

Chef Way Chris Cosentino serves roasted lamb necks with polenta cooked in a combination of sheep-milk whey and whole ...

Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City. His update...

Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tu...

Benjamin Leroux's mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and ...

Use this infused syrup to make the Almond-Fennel Cooler.

Kenny Rochford's favorite way to prepare a rack of lamb is to simply rub it with plenty of garlic, rosemary, oliv...

Plus: F&W's Pork Cooking Guide

Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious small-batch syrup. Its creator is Jenn...

This hearty lamb casserole is one of the few dishes winemaker David Croix makes. It's based on the traditional French...

Turkey burgers are a popular lunch at Gwyneth Paltrow's house, where she serves them on toasted brioche buns. She...

Kacie Loparto harvests seaweed along Maine's coast and sells it at farmers' markets and on her website, shese...

Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too swee...

When fresh fava beans are available, use them in place of the cranberry beans. Plus: F&W's Guide to Fresh Spring...