To get a jump start on this recipe, you can season the brisket up to 1 day ...

Both Frank Falcinelli and Frank Castronovo had early experiences with sauer ...

Gently braised in red wine until tender, this octopus is simmered in a rich ...

This garnet sauce is Chris Cosentino's take on the classic Piedmontese ...

Make this simple fruit sauce, then chill and serve over your favorite ice c ...

This dish showcases how deliciously pork complements the sweet and tart tas ...

Poaching fish in wine is an easy way to infuse it with subtle flavor. Since ...

Heat 1 teaspoon butter in a 12-inch skillet over medium-high heat. Add the ...

"The sauce fits the pasta," said judge Marc Vetri in praise of th ...

This traditional cold-weather drink is just what its name implies (to mull ...

In northern China, napa (also known as Chinese cabbage) is popular in the w ...

Faced with two half-empty bottles of Zinfandel, F&W Test Kitchen superv ...

For a kid-friendly,nonalcoholic version of this dessert, use white grape ju ...

Cumin and nutmeg spice these ground beef and pork appetizer meatballs.

In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, ...

Substitute turkey breast slices for the liver, if you prefer. For each serv ...

Sophie Dahl fondly refers to this dish as Paris Mash because she used to ma ...

The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead ...

Roast the carrots, potatoes, and parsnips with the lamb during the last hou ...

Store this jelly in the refrigerator up to three weeks. Use on toast or cra ...

Preheat oven to 375 degrees F.

The secret to Chris Kronner's delectable sandwiches is the jam spiked w ...

Give your grill a Mediterranean flair. Olive oil, fresh herbs, garlic and o ...

This crostini from Karen Small at the Flying Fig in Cleveland, topped with ...