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In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture...

Fresno chiles are similar in shape and heat to jalapeños, but they’re red and a little less meaty. Roasting them...

Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: Th...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....

At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here,...

Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dess...

Islay-based, French-born Martine Nouet is renowned for her whisky expertise and her talent for pairing the spirit wit...

This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the st...

On Halloween, David Burtka punches up the green color of this pasta by boiling white fusilli in water laced with gree...

Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and del...

Tara Lazar serves this dish at Birba, her pizzeria in Palm Springs, California. It calls for fregola, the traditional...

Roy Choi makes this tomato-and-onion salad as an homage to Hawaiian fruits and vegetables. “One thing many people don...

This dairy-free frozen banana treat is studded with bits of candied ginger. It’s even more decadent when topped with ...

Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. ...

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

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