My mother often said that the pressure cooker made it possible for her to get dinner on the table by 6:30 every night.

This year the James Beard Foundation saw fit to honor Diana Kennedy's latest labor of love, Oaxaca al Gusto, as Cookbook of the Year.

Do wines really need a special vessel for breathing? We asked sommeliers, winemakers, and other wine experts to weigh in on the pros and cons of decanting—the verdict may surprise you...

Cooking quinoa so that it’s light and fluffy like couscous is a great trick to learn.

Former food editor of Gourmet magazine Sally Darr recounts a food-filled friendship, from Darr's New York City restaurant, La Tulipe, to Child's Provence retreat, La Pitchoune. Enjoy two related original recipes, Chicken Roasted with Garlic Cloves and Soupe Au Pistou ...

This is best done on a large gas grill fitted with a thermometer—it’s more labor-intensive to keep a charcoal grill at a constant high heat.

Butternut squash and parsnips combine with garlic oil and black olives to make a piquant and sophisticated side dish.

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor.

One of our food editors explains how she transformed whole-grain quinoa into a crispy, satisfying main dish.

My officemate, Melissa Roberts, has a gift for combining flavors. "Why don't you do a root beer float, but with real beer?" Brilliant!