Staff Favorites

Eggs have long been a part of spring rituals. Quail eggs are a perfect English starter, often served with the shells ...

Elderflowers come from the elder bush, which grows wild, like a weed. Elderflower concentrate is made from elderflowe...

Anya von Bremzen tasted this Japanese-influenced variation of bibimbop in the funky seaside town of Pohang, where the...

Plus: More Pork Recipes and Tips

When Michael Jordan and chef David Walzog were working on the menu for Michael Jordan's The Steak House N.Y.C. in Man...

Like their famous store-bought cousins, these rich little cream-filled cookies can be eaten whole or gently pulled ap...

A fishmonger can bone the salmon steaks, or you can use 1 1/2 pounds of fillet sliced into 1/2-inch-thick scallops.

For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, ...

At Michael Jordan's The Steak House N.Y.C., chef David Walzog spikes the creamy spinach with truffle oil and black tr...

As tradition dictates, René Becker bakes this bread in coffee cans to produce loaves that slice into rounds. The...

This Mortimer's classic is a hybrid of a Cobb salad and a chopped salad.

Cameron Diaz felt strongly that the menu at her Miami restaurant, Bamb#250;, should reflect the best of Asian food, n...

When they're both in Paris, Johnny Depp and John Malkovich often drop in together at Man Ray. They have a ritual:...

"Robert De Niro likes just about anything that's not complex," says chef Agostino Sciandri of Los Angeles...

Ketchup is the mystery ingredient in the complexly flavored sauce for chef Jean-Georges Vongerichten's sublime cod an...

Chewy pearl barley gives this potato-cake accompaniment a lovely texture. Plus: More Vegetable Recipes and Tips

When Ralph and Ricky Lauren dine at his Chicago restaurant, RL, she likes him to order the Milanese veal off the menu...

Robert Duvall's love of crab cakes stems from his childhood in Annapolis, Maryland, where crab is required eating. Wh...

The French have taken the aromatic and deeply flavored Moroccan tagine and adapted it to their own taste. Daniel Gour...

The custard for Julian Serrano's flan needs to stand overnight so it can be infused with the flavors of the orang...