Nina Friend

Whether grilled, charred, or skewered, shishito peppers add a kick of flavor to any dish. Just watch out: While the majority of these small green peppers are mild, about one in 10 is spicy enough to make your eyes water. Char shishito peppers, sear with steak in a wok, or use them to punch up the flavor in a zippy vinaigrette. We've got 10 restaurant-worthy shishito recipes for you to try.
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Though French cuisine often comes with a side of "that's-too-difficult-to-make-at-home," the basic methods — building a sauce, deglazing, braising, poaching — are quite simple and will carry you far. In fact, as F&W's Justin Chapple points out, "French technique has influenced how we cook at home so much, that you probably already know more than you think." (See: 13 Essential Tools for French Cooking). There are a ton of classic and approachable recipes out there for even the greenest cook. From aioli and bouillabaisse to clafoutis, here are the ABC's of French cooking.
From corn-forks to tiny swords to cornscrews, hands-on inventors have tried it all.
Whether they're good for the grill or incorporate some of the season's best ingredients, here are our favorite cheese-centric recipes to make in the summertime. From Top Chef judge Gail Simmons's stunning Blackberry and Mascarpone Crêpe Cake to 2019 F&W Best New Chef Junghyun Park's rich Doenjang Cream Cheese Corn, you'll find recipes that use creamy burrata, salty feta, and tangy goat cheese to create all kinds of cheesy delights. All you have to do is pick a cheese (or a few) and get cooking.
At Coquine in Portland, chef Katy Millard serves the model bird, thanks to two simple tips.
Brightland's Awake is one of our favorites, read on for the rest.
Natasha Pickowicz likes them rolled in sugar, frozen, and used as a topping for ice cream.
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The chef-led organization that’s made crisis response faster, smarter, and kinder.
The NBA star creating a more welcoming, inclusive, and accessible future for the wine industry.
Natasha Pickowicz likes them rolled in sugar, frozen, and used as a topping for ice cream.
The chef-led organization that’s made crisis response faster, smarter, and kinder.
The NBA star creating a more welcoming, inclusive, and accessible future for the wine industry.
From juicing the stalks to turning the bulbs into ice cream, learn the best ways to transform fennel into memorable desserts, salads, soups, and more.
This summer, elevate your homemade ice cream with fresh flavors and smart tips from Fany Gerson.
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“Everyone can copy my recipes, but nobody can copy my heart.” — Chef Nobuyuki “Nobu” Matsuhisa
It's the best way to put that extra half bottle to use.
“Bake in glass! The newest method: swift, clean, economical.” —from the first Corning Glass Works advertisement for Pyrex, October 1915
For Camilla Marcus and Josh Siegel, a menu wall preserves memories of their favorite meals.
These four brilliant recipes turn simple chicken breasts into wow-factor weeknight dinners.
The first step to making great pasta at home? Relax and have fun, says Pasta Social Club's Meryl Feinstein.
Top Chef Fan Favorite Shota Nakajima shares the ingredients that most inspire him.
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Roy Shvartzapel’s masterful take on the traditional Christmas bread is a world away from the stale stuff on store shelves.
Claudia Fleming on her new role as Executive Pastry Director for Union Square Hospitality Group and what it’s like to be back in a New York restaurant kitchen.
The chefs and owners of Chicago restaurants Esmé, Virtue, and now-closed MK open up about why they made mentorship a priority—and how that strengthened their teams, restaurants, and careers.
In the year and a half since Dwayne Johnson launched his tequila brand, Teremana, he has learned a lot—including the best foods to pair it with.
The ubiquitous spice blend is more than 223 years old.
Learn to make beautiful cakes, ice creams, and more without milk, butter, or eggs. (Or just order them online.)
Girl & Dug Farm’s produce boxes deliver whimsy and wonder.