Winter

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smo...

"I've never met a wine I didn't like," says Lou Amdur of Lou in L.A. One of the wackiest he's ever tasted is the amph...

If you're worried about pesticides on your produce, simplify your choices by eating more cabbage and brussels spr...

Frasca Food and Wine restaurant in Boulder, Colorado, is inspired by the Friuli region of Italy; co-owner and wine di...

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...

Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, ...

Chef Zak Pelaccio is known for bold Malaysian-inspired recipes at his Fatty Crab restaurants in New York City. They w...

George Mendes updates this classic Iberian combination by adding pickled vegetables. At Aldea, he makes his own pickl...

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

Mindy Fox's riff on Chinese chicken salad calls for blood orange in place of mandarin orange.