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Star chef Mario Batali’s outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, Broccolini and sha...

Pugliese peasants used to make pasta from burned wheat. Now, chefs are toasting flour to give pasta a rich, nutty fla...

This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham cra...

A showstopper, these crisp, smoky potatoes are actually super-easy to make. Slideshow: Amazing Potato Side Dishes

A quick puree of fresh strawberries and lemon zest creates a delicious fruit floater for this ultra-creamy milk shake...

Chef Jesse Cruz serves these juicy dumplings with a citrus-soy dipping sauce and edamame-avocado puree. But the shrim...

With the addition of unsweetened coconut milk, this dish is like an Asian version of creamed spinach. Slideshow: De...

Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here. Slideshow: Pe...

In this unusual dish from chef Marcelo Betancourt, beets are boiled skin-on until cooked through, then lightly flatte...

In this fun twist on the classic Italian dish veal Milanese (a pounded, breaded and fried veal cutlet), Marcelo Betan...

For her Manhattan restaurant, Salvation Taco, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Sa...

Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but ...

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit s...

This aromatic chicken cooked with arugula, watercress and romaine lettuce makes a great one-skillet meal. Slideshow:...

This vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing is served with a bowl of raw vegetable...

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