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This salad has so many olives that there's a piece in every single bite. Slideshow: Fantastic Farro Recipes

These two-bite snacks are a California take on old-school stuffed mushrooms. Instead of using frozen spinach, Lauren ...

Chef Michael Chiarello takes inspiration from ancient Tuscany for this new-old, communal-eating experience. Slidesho...

For this delightful version of the classic Indian dish of spinach and cheese, try replacing paneer with halloumi, the...

Lemony lentils are completely delicious on sweet spice-roasted squash and apples. Slideshow: Fantastic Lentils

Roasting cherry tomatoes until they burst makes them super-juicy and sweet; combining them with salty Stilton cheese ...

This is an elegant appetizer for any party, but it's most lovely during colder months, topped with sweet roasted grap...

"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a...

This silky dip is sweet from squash and tangy from yogurt. Tahini (sesame seed paste) and pumpkin seeds add a great n...

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue ...

To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a ...

Actress Ali Larter adds a surprise ingredient to her tangy buttermilk mashed potatoes: baking soda, which makes them ...

Inspired by oshitashi, the Japanese dish of cold cooked spinach in a light soy vinaigrette, F&W’s Kay Chun blanch...

This slightly tangy pesto, served on warm fingerling potatoes, is milder than one made with basil, so the taste of th...

This simple and quick salad features a creamy dressing that's tart and peppery, thanks to whole-milk yogurt and crack...

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