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In this easy one-pot braise, you get the best possible combination: crisp-skinned chicken and a luscious wine sauce. ...

A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops. Slideshow: Fast Lamb Chop Recipes

Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes

With burnished slices of lamb, sweet shallots and chunks of roasted celery root, this dish may look like classic Fren...

One of Grace Parisi’s favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to h...

Since one dessert is never enough at Thanksgiving, David Tanis bakes a buttery French-American tart to complement his...

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish...

With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind o...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section call...

These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...

In this classic Italian dish, sausages are poached in a rich broth until deeply flavored and meltingly tender. Slide...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or...

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hea...

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