Winter

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce mad...

"I love how out of control the vegetarian culture is in this city," says chef Kevin Kathman of Minneapolis's Barbette...

Michael Symon begins Thanksgiving with this tangle of multicolored vegetables—radishes, golden beet and carrots&...

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a l...

Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it with...

AJ Perry, the owner and baker at Columbus, Ohio's Sassafras Bakery, uses a combination of sweet and tart apples for t...

When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Duc...

Michael Schwartz of Miami's Michael's Genuine grills winter staples like turnips in summer to bring out their...

In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and m...

For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks...

According to Cultured Pickle Shop owner Alex Hozven, the apple used here is a traditional component in many Eastern E...

Use this roasted cauliflower to garnish Steven Satterfield's Silky Cauliflower Soup. Plus: Vegetable Tips and Re...

"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas f...

"In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose we...