Staff Favorites

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

Chef Matthew Accarrino grew up making pasta with his Italian grandmother: “She always had the same bowl, the same boa...

In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dr...

The Burmese make a simple breakfast dish by stir-frying leftover rice with crispy fried shallots, sweet peas and ear...

Rae and Noah Bernamoff’s magenta-pink onions have the perfect balance of sugar and tang. At their tiny Brooklyn, New ...

Anna Zepaltas, whose husband, Ryan, makes wine at Siduri and his own Zepaltas wines, learned to prepare these light a...

Chef Magnus Nilsson uses super-healthy linseeds (flaxseeds) to make these ethereal chips at Fäviken, his hyper-l...

Sara Vaughn, married to Vaughn Duffy winemaker Matt Duffy, loves adding brussels sprouts to just about anything. Here...

Professional baker Barb Finley, whose husband, Shane, makes wine for Lynmar Estate and his own Shane wines, usually s...

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy. Slideshow: Ter...

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow:...

These delicious stuffed shells get flavor from a mixture of two kinds of cheese and vegetables.Plus: Delicious Pasta ...

A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops. Slideshow: Fast Lamb Chop Recipes

These crispy, sweet-and-spicy pork spareribs are a hundred times better than Chinese takeout char siu ribs, and they’...

Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way ...