In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage served over rice, fonio, or millet couscous. For chef ...

In France, vegetables prepared à la Grecque ("in the Greek style") are cooked with vinegar or lemon, olive oil and coriander and other seasonings, then allowed to marinate in the refrigerator and ...

David McCann is a food writer, recipe developer, cooking teacher, actor, and playwright. Creator of the food blog "This Old Chef," he shares his recipes and glimpses of his life and entertaining ...

F&W contributing editor Andrew Zimmern recommends using plump, wild Mediterranean mussels from Maine or Penn Cove mussels from the Pacific Northwest in this recipe. Simple and elegant, it's a classic ...

In 2018, Food & Wine named this recipe one of our 40 best: F&W Culinary Director-at-Large Justin Chapple launched his Mad Genius platform to introduce the F&W audience to smart, fun food hacks. This ...

Sautéed shrimp shells impart a sweet complexity to the foundation of this deeply flavorful bisque. White rice is slowly simmered in the aromatic broth and then pureed to give the soup body and a ...

This French variation of traditional pot roast differs from traditional American pot roasts by threading long strips of pork fat through a tough cut of beef to add fat and flavor; for the home chef, ...

For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

Legendary bartender Dale DeGroff, aka King Cocktail, is a partner in DeGroff Spirits. He ignited the modern cocktail revival while working at New York City's Rainbow Room starting in the 1980s and has ...

Emily Farris is a food and lifestyle writer whose work has appeared in Food & Wine, Food52, Country Living, CNN, The Daily Beast and many more. She has also written a cookbook, Casserole Crazy: Hot ...

A mix of five different alliums—shallots, scallions, and sweet, yellow, and red onions—upgrades this classic caramelized onion dip with layers of flavor. Yellow and red onions give it bite, while ...