Winter

 Pat Sheerin: Grilling Perfect Steak Plus: F&W's Beef Cooking Guide

Khoresht fesenjan is a Persian stew made with pomegranate juice and walnuts. Chef Matthew Dillon serves this version ...

At his eponymous Bistrot Bruno Loubet, the chef cooks with England's national drink. Plus: F&W's Pork Cooking Gu...

"My mother and I go foraging for elderflowers for two days each May," says Trina Hahnemann. They pick enough flowers ...

Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallop...

Chef Michael Paul of Whitechapel Gallery Dining Room serves this sweet cheesecake with a compote made from kumquats, ...

Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because th...

Milk-soaked bread helps make chef Massimiliano Alajmo's beef-and-pork meatballs incredibly light; bits of chopped...

Sablés (French butter cookies) were Kevin Sbraga's favorites growing up. "I'd sneak them when I wasn...

Mario Monticelli, the winemaker for Trinchero Napa Valley, learned to make this stuffed steak from his mother.

For winter squash that is crispy on the outside and moist within, Melissa Perello halves each one, roasts it until so...

"My father used a lot of ginger in his baking," says Kevin Sbraga. "It adds that burst of flavor that mak...

With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflo...

At Rustic Francis's Favorites, the restaurant at Francis Ford Coppola>'s spectacular new winery, features this hea...

Every year during Christmas week, executive pastry chef Dominique Ansel of Daniel in New York City serves guests comp...