Staff Favorites

Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" ...

At his L.A. spot, Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bä...

At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly ...

At Washington, DC’s year-old, eco-focused Sundevich, all the sandwiches are served on baguettes and named for cities ...

Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer. Slideshow: Gre...

Pickles add a tangy crunch to salads, and the brine is delicious in vinaigrettes. Chef Spike Gjerde pickles his own b...

“Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which ...

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a ...

“This dish is almost a cliché in Navarra, but it’s absolutely delicious,” says Alex Raij. “The Spanish ham keeps...

“This type of dressing is in my blood,” Alex Raij says. “It’s like the chimichurri I grew up eating when visiting fam...

When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the to...

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and re...

Using wonton wrappers is a great shortcut for making Mario Batali’s tangy herbed goat cheese ravioli. Slideshow: Perf...

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s C...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...

The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the...

Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In ret...

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...