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Chef Douglas Keane of Cyrus restaurant in Healdsburg, California, and an F&W Best New Chef 2006 creates a quick but f...

Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets ...

In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chi...

Jill Donenfeld of The Dish's Dish loves these shrimp because their "ethnically nebulous" citrus and chile...

For his supremely tender pork shoulder, Greenhouse Tavern chef Jonathon Sawyer marinates the meat overnight, poaches ...

At the Greenhouse Tavern, chef Jonathon Sawyer makes a lamb-shank ravioli with homemade pasta and a filling of braise...

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task...

Some mixologists have decided they need a break from esoteric spirits and science-lab techniques; instead, they're fi...

Plus: F&W's Fish and Seafood Cooking Guide

Chef Michael Paul of Whitechapel Gallery Dining Room serves this sweet cheesecake with a compote made from kumquats, ...

F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like s...