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F&W Best New Chef 2011 Ricardo Zarate puts a clever Peruvian spin on risotto, using quinoa in place of rice and a...

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue ...

Actress Ali Larter's super-indulgent dessert features layers of light chocolate cake and a sweet coconut-pecan frosti...

Chef Paul Kahan ramps up this comforting Italian take on mac and cheese with fresh mozzarella, mortadella, eggs and a...

F&W Best New Chef 2013 Jason Vincent makes his schnitzel with pork tenderloin. He beats the eggs for the coating ...

In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and st...

For chicken fajitas with a twist, make this easy, tangy and spicy green sauce, which gets its punch from a combinatio...

With a crunchy hazelnut crust and a smooth, creamy bittersweet-chocolate ganache filling, this is an impressive tart ...

This crowd-pleasing dish from chef Andrea Reusing of sweet sea scallops with a rich curry sauce and refreshing mint-a...

To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coc...

For this simple kale dish, the chopped leaves are cooked in garlic-and-chile-spiked oil until just wilted, then garni...

To make this delicious dish, radishes are tossed with rosemary-spiked brown butter and then quickly grilled. They're ...

These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Par...

This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a...

Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

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