Spring

William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, res...

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and Fre...

At Edi & The Wolf, chefs Eduard Frauneder and Wolfgang Ban serve goat-cheese-stuffed veal in individual-size portions...

To caramelize carrots in a pressure cooker, Nathan Myhrvold adds a bit of baking soda: It increases the pH, which spe...

In Austria, restaurants often devote entire menus to white and green asparagus (known as spargel) when spring finally...

Piero Incisa della Rocchetta tosses boiled potatoes with a mixture of butter and olive oil and roasts them until they...

Rain Shadow Meats' Russell Flint seasons these spicy lamb crépinettes (meat patties wrapped in pork caul fat...

"In Argentina, we eat so much beef. When I talked to [Mauricio] Couly about making empanadas, I said, 'It wou...

Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as wel...

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...