Staff Favorites

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section call...

The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly...

Top Chef star Dale Talde serves his outstanding, crispy fried steak with a richly flavored gravy spiked with curry po...

The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more...

Beurre blanc is a classic French butter sauce that has a tangy element, usually white wine or vinegar. Here, F&W’...

One of Grace Parisi’s favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to h...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

While you can make this dough by measuring the flour in cups, a scale will ensure the best results. To make a double...

Treating Israeli couscous like risotto, Michael Solomonov simmers the pearl-shaped grains in a tomato sauce until the...

Braising pork in milk, a method that Jimmy Bannos Jr., of The Purple Pig learned while cooking in Florence, results i...

This elegant puff pastry is quick to make. You’ll be surprised at how delicious butternut squash is for dessert. Look...

A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie. Slideshow: Easy Holida...

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut. Slideshow: Thanksgivin...

Adding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue. Slideshow:...

This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with ...

At Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand...

Food & Wine editor in chief Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delic...

These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...

Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals in Sarah Simmons’s home when she was gro...