Author: Rick Tramonto
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Author: Anthony Bourdain
Author: Gina Marie Miraglia Eriquez
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Author: Marge Perry
Author: Lidia Bastianich
Author: Christine Hanna
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Author: Tara O'Brady
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...
Author: Anna Stockwell
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Author: Hsiao-Ching Chou
Author: Julia Child
Author: Sarah Copeland
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Author: Shirley Cheng
Author: Grace Young
Author: James Beard
Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.
Author: Marcella Hazan
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: Michael Tong
Author: Ellie Krieger
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Author: Nobuyuki Matsuhisa
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
Author: Edwin Goto
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Gordon Hamersley
Author: Su Mei Yu
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Author: Susan Spungen
Author: Aglaia Kremezi