Staff Favorites

Plus: More Dessert Recipes and Tips

Plus: More Vegetable Recipes and Tips

This fantastic sweet-savory mix of pecans, almonds and walnuts from The Casual Vineyard Table, by Carolyn Wente and K...

The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at...

Small chunks of Cheddar and Colby cheeses throughout give this classic American dish a perfect hit of flavor and a fa...

Although we tested three different Bolognese-style lasagnas with creamy béchamel sauce, we decided that the defi...

This classic masala is often the first dish many try when exploring Indian food. We love Grace Parisi's version becau...

Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is ...

Plus: More Seafood Recipes and Tips

The mix of fresh and cured meats in this classic sauce gives it a complex, hearty flavor. This version also achieves ...

Plus: More Chicken Recipes and Tips

Italian ricotta is made from whey drained off while making cheese, often a sheep's milk cheese like pecorino. America...

Angel Palacios recommends garnishing the risotto with sliced almonds for a textural contrast: "I prefer Marcona a...

Jean-Georges Vongerichten's new restaurant in Shanghai will be French, but with updated dishes like this one. "Even c...

In this easy yet sophisticated recipe, chef Daniel Boulud pairs a curry-spiced crab salad with sweet watermelon and b...

Plus: More Dessert Recipes and Tips

As a Baltimore native, David Lentz feels strongly about the proper way to cook soft-shells: pan-fried (he hasn't let ...