Staff Favorites

This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with ...

At Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand...

Food & Wine editor in chief Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delic...

These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...

Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals in Sarah Simmons’s home when she was gro...

When he makes this stunning salad at Empellón Cocina, Alex Stupak roasts baby carrots with mole poblano, a compl...

These delicious pastelitos (filled pastries) have a crisp, buttery puff-pastry shell. They’re a great, easy-to-make d...

For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic. Dried porcini give th...

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...

This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels ar...

Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sw...

To match Bordeaux’s most affordable wines, Marcia Kiesel opted to create this dish with inexpensive but well-marbled ...

Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes

Budino is the Italian word for “pudding.” This luxe version calls for creamy milk chocolate. Slideshow: Terrific Pud...

Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet a...