Staff Favorites

This Mortimer's classic is a hybrid of a Cobb salad and a chopped salad.

Cameron Diaz felt strongly that the menu at her Miami restaurant, Bamb#250;, should reflect the best of Asian food, n...

When they're both in Paris, Johnny Depp and John Malkovich often drop in together at Man Ray. They have a ritual:...

"Robert De Niro likes just about anything that's not complex," says chef Agostino Sciandri of Los Angeles...

Ketchup is the mystery ingredient in the complexly flavored sauce for chef Jean-Georges Vongerichten's sublime cod an...

Chewy pearl barley gives this potato-cake accompaniment a lovely texture. Plus: More Vegetable Recipes and Tips

When Ralph and Ricky Lauren dine at his Chicago restaurant, RL, she likes him to order the Milanese veal off the menu...

Robert Duvall's love of crab cakes stems from his childhood in Annapolis, Maryland, where crab is required eating. Wh...

The French have taken the aromatic and deeply flavored Moroccan tagine and adapted it to their own taste. Daniel Gour...

The custard for Julian Serrano's flan needs to stand overnight so it can be infused with the flavors of the orang...

Like most long-simmered dishes, this satisfying stew tastes even better the second or third day after it is made.

The home cooks of Nice stuff their cannelloni with leftover daube and greens and spread their own tomato sauce on top...

In their charcuterie on Beaune's pedestrian shopping street, Roger and Josette Batteault sell not only sausages, ...

Because it's not overly sweet or rich, this dessert—a cross between a coarse-textured flourless nut cake and...

Candied walnuts are available at specialty markets and nut shops. Alternatively, you can use plain walnuts; it's ...