Staff Favorites

When he makes this stunning salad at Empellón Cocina, Alex Stupak roasts baby carrots with mole poblano, a compl...

These delicious pastelitos (filled pastries) have a crisp, buttery puff-pastry shell. They’re a great, easy-to-make d...

For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic. Dried porcini give th...

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...

This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels ar...

Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sw...

To match Bordeaux’s most affordable wines, Marcia Kiesel opted to create this dish with inexpensive but well-marbled ...

Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes

Budino is the Italian word for “pudding.” This luxe version calls for creamy milk chocolate. Slideshow: Terrific Pud...

Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet a...

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

Chef Matthew Accarrino grew up making pasta with his Italian grandmother: “She always had the same bowl, the same boa...

In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dr...

The Burmese make a simple breakfast dish by stir-frying leftover rice with crispy fried shallots, sweet peas and ear...

Rae and Noah Bernamoff’s magenta-pink onions have the perfect balance of sugar and tang. At their tiny Brooklyn, New ...

Anna Zepaltas, whose husband, Ryan, makes wine at Siduri and his own Zepaltas wines, learned to prepare these light a...

Chef Magnus Nilsson uses super-healthy linseeds (flaxseeds) to make these ethereal chips at Fäviken, his hyper-l...

Sara Vaughn, married to Vaughn Duffy winemaker Matt Duffy, loves adding brussels sprouts to just about anything. Here...

Professional baker Barb Finley, whose husband, Shane, makes wine for Lynmar Estate and his own Shane wines, usually s...

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy. Slideshow: Ter...