Bartender Naren Young developed these cocktails at Bobo Restaurant in New Y ...

Bartender Naren Young developed these cocktails at Bobo Restaurant in New Y ...

Bartender Naren Young developed these cocktails at Bobo Restaurant in New Y ...

Five Spice Pork Rillettes

These cookies should set for a while before serving. The fillings help sof ...

In an intriguing play on the combination of chocolate and chiles, this rich ...

The flavor of the wine looms large in this meaty braise, lending an extraor ...

We love how Carena uses every part of the duck: The carcass makes a velvety ...

Carena brings an almost Moroccan sensibility to this delicious play of swe ...

The French term amuse bouche (which means 'amuse the mouth') describes tiny ...

A great way to use beans and corn from your own garden or the farmer's mark ...

Ham, Manchego, And Fig Tartines

Though poaching pears in wine often results in a subtle, sophisticated dess ...

A triple layer of crumbly crust, a truffle-like interior, and an almost pa ...

This fricassee couldn't be more French, but its velvety sauce carries the ...

This fresh chutney combines pineapple with a recent Parisian obsession— ...

Use this flavor-enhancing salt on any meat or fish, or even on cheese.

If plums aren't available, pears are an easy alternative. And with calories ...

This type of beef can have more omega-3 fatty acids, which may curb inflamm ...

Be well this fall: Have one bowl and you'll spoon up nearly three quarters ...

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit h ...

For this beautifully balanced dish, food editor Paul Grimes drew inspiratio ...

As convenient as store-bought duck confit is, we find that its quality tend ...

This substantial early-fall dish was inspired by one served at Au Vieux Ch& ...