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

To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generou...

For the ultimate pancakes, use fresh ricotta cheese and finely grated lemon zest. For a topping that is special and s...

In this lovely, elegant salad, chef Corey Lee highlights Korean ingredients that he thinks Americans aren’t familiar ...

Actress Ali Larter's festive salad features a mix of greens like watercress, escarole and frisée in a shallot-mu...

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

In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and st...

For this simple kale dish, the chopped leaves are cooked in garlic-and-chile-spiked oil until just wilted, then garni...

To make this delicious dish, radishes are tossed with rosemary-spiked brown butter and then quickly grilled. They're ...

This Montreal condiment is very easy to make and great on everything from steak to chicken, fish and vegetables, as w...

This Asian-accented dish features a sauce made with store-bought plum and hoisin sauces, plus a little ginger, garlic...

Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

"These are not your usual fritters," says cookbook author Yotam Ottolenghi. His are pancake-like, packed with caulifl...

This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's mad...

Once you've chopped the handful of herbs in this lovely salsa verde, all you have to do is stir them with a little oi...

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