This pie makes a simple, elegant, and satisfying weekend lunch paired with a chilled bottle of alsace wine and a green salad. In a pinch, use a store-bought pie crust.


Deep-frying a turkey isn't as hard as it sounds (though it does require caution). And there's a great payoff: an exquisitely moist, crispy bird.

Food & Wine Best New Chef Kevin Tien’s twist of the classic steak and eggs features a dozen fried quail eggs.

Learn how to make Food & Wine Best New Chef Liz Johnson's soft and tender version of the classic black-and-white cookie.