Spring

Mixologist Philip Ward • Mayahuel, NYC Big grains of salt rim many a margarita glass. But as this cocktail proves, a...

Château de Campuget's Mathilde Dalle and chef Patrick Thibaud use the quintessentially Provençal combin...

Guests at Château de Campuget adore this casserole (known as a tian in France) of vegetables layered in a cerami...

Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bas...

This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesa...

Chef Joshua Skenes of San Francisco's Saison employs a full-time forager to find ingredients like the wild onions Ske...

Prime Meats • Brooklyn, NY Chef-partners Falcinelli and Castronovo and their friend Travis Kauffman concocted this te...

"I like big flavors through small bites," says Steve Sicinski. His salad combines plenty of vibrant-tasting i...

Chef Art Smith of Washington, DC's Art and Soul restaurant loves to toss whole grains, like farro, into his green...

Use this gremolata to top Steven Satterfield's Chunky Tomato Soup.

Jamie Oliver likes to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalap...

Mussels are lean, but the huge hunks of bread and french fries they're usually served with are very caloric. Chef...

"I adore savory cheese cookies with creamy asparagus soup," says Carla Hall. "Both are dead simple to make." Plus: V...

F&W's Marcia Kiesel coats fish with Dijon mustard amped up with dry mustard, then dips the fillets into mustard s...