Summer

In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...

Jeff Banker makes a summery, California-inspired version of this classic Italian sweet-and-sour mix of eggplant, cele...

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...

L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and ba...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.

After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut (gastronautsf.com), a San Fra...

Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly cr...

When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own...

Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy. To...

Most Paris bistros serve at least one verrine: a multi-textured salad or dessert layered in a glass. This one comes f...

In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark co...

Julianne Jones makes this savory rectangular tart with the ingredients typically found in ratatouille: eggplant, zucc...

Absinthe adds a subtle anise flavor to these puddings, which are delicious with berries. Slideshow: More Beautiful D...

This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil...