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Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years. For this exceptiona...

Known as tagliata (which means "sliced" in Italian), this Tuscan-style sirloin steak is grilled over incredibly high ...

This refreshing sweet-tart cocktail is Nick Kokonas's more sophisticated spin on bourbon with lemonade. Fresh lemon j...

Chef Mourad Lahlou simmers mussels in a lovely saffron cream sauce. Lahlou prefers Mediterranean mussels. "The ones I...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and cr...

According to Andrew Zimmern, the key to these tender braised duck legs is the balance between the sweet (apples and h...

Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French...

Roasting citrus makes it more intense and fragrant. Justin Chapple adds bay leaves and lemons to his roasting pan to ...

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liq...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

F&W’s Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they’re c...

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

To dress up baked potatoes, F&W’s Kay Chun tops them with buttery mushrooms and melty cheese. Slideshow: Potatoes

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