My F&W
quick save (...)

Staff Favorites

Recipe Themes

Sort by:
Results per page: 10 | 15 | 20
Showing 1781-1800 of 2414

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

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow:...

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

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

These delicious stuffed shells get flavor from a mixture of two kinds of cheese and vegetables.Plus: Delicious Pasta ...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Can’t find what you're looking for here? Try our recipe search:

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.