CATEGORIES

GOING GREEN

ADOPT THESE WEEKNIGHT WAYS WITH LEAFY GREENS, FROM COLLARDS TO KALE AND EVERYTHING IN BETWEEN.

Home Fries

Crisp and golden on the outside and tender on the inside, these home fries are the perfect breakfast potato.

A Tale of Two Islands

Discover Ibiza's tranquil side, with beautiful beaches and a diverse culinary landscape beyond its bustling nightlife.

Cherry Pie

The lattice crust on this tart cherry pie isn't just for looks-it also functions as a venting system that allows steam to escape and fruit juices to reduce and thicken.

Teriyaki Salmon

Lacquered with a sweet soy sauce glaze, succulent salmon fillets are broiled atop a bed of tender green beans for a simple weeknight sheet-pan dinner. The high heat of the broiler allows the teriyaki sauce to thicken and caramelize, forming a glossy sheen as the fish cooks. While homemade teriyaki sauce is quick to make, we've also included an option for how to substitute our favorite store-bought sauce if you prefer (see Note).

Smoked Salmon Deviled Eggs

Celebrity chef Michael Mina brings his signature luxe flair to a classic dinner-party appetizer.

Pressed to Impress

Olio Piro uses modern milling tech to create a remarkably stable, healthy, and delicious extra-virgin olive oil.

On the Flip Side

The classic upside- down French pastry, tarte Tatin, gets taken for a savory spin in these two eye-catching dishes.

Uncommon Scents

The scented candles that restaurateurs reach for to impress their guests

Korean Soup for the Soul

Warming, flavorful Korean jjigae are comfort food at its finest.

The Joy of Roy Choi

The 2010 F&W Best New Chef continues to redefine what it means to be a culinary professional.

FEASTING SEASON

IN LOUISIANA, CARNIVAL IS A SEASON OF CRAWFISH, KING CAKE, AND COMMUNITY.

SHORT CUTS

SHORT PASTAS ARE A MARVEL OF MODERN ENGINEERING AND PERFECT FOR EASY WEEKNIGHT DINNERS.

An Insider's Istanbul

A wave of culinary creativity and innovation in Turkey's largest city nods to the past, even as it's laser-focused on the future.

Sip and Ski

Après-ski cocktails are the best part about hitting the slopes.

Wontons with Hot and Sour Sauce

Martin Yan's satisfying wontons are a win for dumpling newbies and pros alike.

THE F&W GUIDE TO RENOVATING YOUR KITCHEN

HOW TO REINVENT YOUR SPACE WITHOUT LOSING YOUR MARBLES (OR YOUR SHIRT)

Comforting Casseroles

Warm up this winter with these hearty one-pan bakes.

Chocolate Chic

As it bakes, this simple cake creates its own silky chocolate sauce.

BeeBo, Beloved

Cherished by chefs, this vintage pasta-maker excels at cranking out cavatelli.

Sweet Things in Store

Paola Velez pays tribute to the bodega with Bodega Bakes, her debut, dessert-centric cookbook.

Oxtail Magic

Chef Osei “Picky” Blackett shares the secret to transforming oxtails into rich and beefy dishes.

Limitless Lemons

Use whole lemons—the peels, pith, and pulp—to punch up dinner and dessert.

Trash Talk

These five stylish cans aced our tests.

House Specials

Five pantry staples straight from the kitchens of your favorite restaurants

The Best of the Butters

We tried 27 brands of unsalted butter–here are our favorites.

Start Small, Think Bliss Partnering with the James Beard Foundation makes Windstar's cruises a delicious route into French Polynesia.

ASI SIPPED A ROBUST CUP of French roast while leaning against the bow railing of our yacht, we glided into the sapphire waters of Taiohae Bay, deep in the South Pacific.

HOME SWEET HOME

An all-butter gingerbread and a streamlined, stylish design are the secrets to these modern gingerbread houses. We've got the recipe and plans you need to get your (gingerbread) house in order.

SHÖGATSU

The Japanese New Year starts off with a simple bowl of soup.

KWANZAA

Seven days of celebration offer endless opportunities for connection and creativity.