Recipes

Whether you're looking for seasonal dishes, vegetarian recipes or gourmet classics, our guide to recipes has you covered from breakfast through dessert (and plenty in between).

Our Favorite Recipes

Branzino with Mesclun and Tomato–Herbes de Provence Vinaigrette
Branzino, known as loup de mer, or "wolf of the sea" in French, is mild and sweet. Its delicate flavor pairs nicely with a summery tomato–and–mixed herb vinaigrette. Scoring the fish skin before cooking prevents the fillets from curling in the pan.
Niçoise Salad Sandwich (Pan Bagnat)
Essentially a Niçoise salad in sandwich form, the pan bagnat is sold at nearly every outdoor market in Nice, France, as well as at bakeries and restaurants. For this version, tuna is pureed with red wine vinegar, olive oil, anchovies, and garlic to form a unique sandwich spread inspired by tonnato sauce. Spreading a tangy tuna dressing on the cut sides of the ciabatta allows it to get absorbed into the bread, giving the sandwich plenty of flavor while also making it easier to eat.
Entrecôte with Green Olive Tapenade Butter
This recipe offers a simple technique for both a perfectly cooked rib eye and a flavorful compound butter packed with pungent anchovies, piquant Dijon mustard and salty capers that packs a briny punch when melted onto the juicy grilled steaks. Look for small and nutty picholine olives, sweet and buttery Castelvetrano olives or large and tart Cerignola olives in the olive bar or at specialty grocery stores. For a classic bistro-inspired meal, serve the steak alongside a pile of french fries and a mesclun salad. You can keep the butter in the freezer for up to three months to quickly upgrade grilled steaks, pork chops, or fish fillets. 
Linguine and Shrimp with Sauce Vierge
Sauce vierge, named after England's Queen Elizabeth I (also known as the Virgin Queen), is a fresh chopped tomato sauce with roots in southwestern France. Whether referred to as "virgin" due to being uncooked or because of the addition of extra virgin olive oil, this sauce is a wonderful example of how minimal preparation and perfect seasoning allow seasonal ingredients to shine. Briny capers, sweet shallots and fragrant lemon zest pair together to add bright complexity to acidic, sun-kissed tomatoes. Seek out very ripe, juicy tomatoes for the best flavor in this summery sauce. Try it spooned over grilled fish or simply scooped up with warm, crusty bread.
Socca with Zucchini and Olives
Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before it is topped with a summery marinated squash salad. Preheating the cast-iron skillet in a 450°F oven yields a socca that is both crisp and tender.
Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette
Molly Stevens' panzanella uses grilled sweet peppers and onions in place of tomatoes as the centerpiece of this dinner salad. The charred vegetables are tossed with cubes of grilled bread, drizzled with a peperoncini vinaigrette, and topped with creamy feta and crisp slices of peperoncini, which add pops of flavor and contrasting texture. This is a highly adaptable salad; try incorporating your favorite sweet or hot peppers and grilling other vegetables, such as squash and eggplant planks, alongside the peppers, if you like.
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More Recipes

Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers
Rating: Unrated 1
Sweet, spicy, and sticky pepper jelly–glazed chicken thighs pair perfectly with grilled shishito peppers, Anaheim chiles, and scallions. Grilled limes squeezed over the cooked chicken add smoky acidity to the dish. Serve the chicken and vegetables with rice for a simple dinner.
Refrigerator Pickled Peppers
It's fun and easy to make your own pickled peppers. Part of the fun is choosing whatever variety of pepper you want: sweet, spicy, or a mix of the two. The easy part? All you need to do is put sliced peppers in a jar, pour a vinegar mixture over them, cover, and refrigerate. By layering the pepper slices into the jar first and then pouring the hot pickling brine over top, you use only enough liquid to submerge the slices and end up with a jar packed to the brim with delicious pickled peppers. Boiling the vinegar mixture not only dissolves the sugar, the heat slightly softens the peppers, mellows their burn and jumpstarts the pickling process. Use these crisp-tender and acidic peppers to add flavor to Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette, and pile them onto sandwiches, tacos, or anywhere you want a bit of sweet piquancy and crunch. Don't throw away the pepper-infused vinegar left in the jar. Use it to amp up salad dressings, cocktails, potato salad or drizzle it over braised greens. With endless options, this recipe is the perfect excuse to hit the farmers' market and explore new varieties of colorful peppers.
Pancit Miki Bihon

For Carlo Lamagna, a F&W 2021 Best New Chef, and the owner of Magna Kusina in Portland, Oregon, this pancit recipe equals comfort. "When I first started working in the restaurant industry, I would come home late at night around 2 am, exhausted from working a shift," he says. Tired and hungry, I would often find a plate of food left out for me by my mom and dad. Pancit was in regular rotation and really hit the spot after a long day. When I would pop the plate in the microwave to heat up, I would often hear footsteps coming down the staircase, and it was either my mom or dad making their way to the kitchen to check in and make sure that I wasn't eating alone. That is true love of a parent."