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Plus: More Dessert Recipes and Tips

Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat a...

This recipe is an adaptation of a very traditional Acadian dish, also known as pâte à la râpure (grate...

This pasta dish is made with a tasty vegetable stock that's simmered with saffron. It's easy to make with veg...

At Manka's Inverness Lodge, in Inverness, California, chef Daniel DeLong uses local wild stringing nettles to give a ...

By using arctic char instead of the more common salmon for his silky, slightly sweet gravlax and by serving it with a...

Massimo Bottura transforms this popular drink into a jellied appetizer that's to be eaten with a spoon. He makes his ...

This recipe from superstar chef Massimo Bottura is simpler than the food he now cooks at his avant-garde three-star M...

This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and ser...

Serving innovative bar snacks instead of fussy hors d'oeuvres will make your cocktail party swing.

These biscuits are the lightest and most buttery ones we've ever tried. They come from Scott Howell, the chef at ...

Unlike most soups of this kind, this one isn't pureed. The result is a textured, light-bodied but deeply flavored...

This recipe will also serve four people as a main course. Plus: More Pasta Recipes and Tips

Plus: More Pasta Recipes and Tips