Staff Favorites

Jean-Georges Vongerichten's new restaurant in Shanghai will be French, but with updated dishes like this one. "Even c...

In this easy yet sophisticated recipe, chef Daniel Boulud pairs a curry-spiced crab salad with sweet watermelon and b...

Plus: More Dessert Recipes and Tips

As a Baltimore native, David Lentz feels strongly about the proper way to cook soft-shells: pan-fried (he hasn't let ...

These succulent ribs, a version of those served at Korean restaurant Do Hwa, are adapted from the cookbook Dok Suni: ...

If you have an extra day to prepare the stew and want to make it especially extraordinary, Stuart Brioza suggests str...

Even if you eat at the Craigie Street Bistrot weekly, you're unlikely to find the same market salad twice. This July ...

Plus: More Appetizer Recipes and Tips

A sugar-and-salt-spiked whole-milk brine makes Dave Arnold's chicken sweet and juicy; a mixture of buttermilk, flour,...

These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla. The Thai cucumb...

Plus: More Pork Recipes and Tips

Elinor Klivans, the author of Fearless Baking and three other cookbooks, got her start as the "cheesecake specialist"...

This hearty recipe is a cross between a soup and a stew. The grated fresh corn that's added at the end gives the dish...