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Winter

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

Mixing all different kinds of citrus with brussels sprouts, olives and dates creates a delicious and unusual winter s...

Celebrity chef Curtis Stone puts a special spin on roast chicken, braising it in an aromatic sauce with beans and fen...

The smart idea here: adding fragrant, smoky-flavored Lapsang souchong tea to the buttery crust, which is filled with ...

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roast...

This wintry beer cocktail is low in alcohol, making it perfect as an aperitif. Plus: More Cocktail Recipes

Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, p...

The secret to these luscious meatballs is using ground beef that has a fairly high fat content and mixing it with fre...

In this supereasy duck dish, Hugh Acheson says the trick to getting crispy duck skin is dry-brining the bird: seasoni...

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maw...

Hugh Acheson has a clever trick for testing the doneness of his creamy polenta: When it starts to pull away from the ...

Here, chef Richard Carstens treats mushrooms like steak, brushing them with a teriyaki glaze and roasting them "mediu...

This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarrago...

Chef Will Torres combines tender tri-tip with New Mexico chile powder, smoked paprika, pimento d'Espelette and chipot...

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