Deborah Madison discusses a wide range of vegetable and nut oils, and explains how they can bring flavor to vegetarian dishes.

Watch Jeffrey Ruhalter butcher half a hog at Jeffrey’s Meat Market in New York City.

A popular Central American table condiment is delicious piled on top of tamales and enchiladas. Beet juice augments the color even more.

Consider this the ultimate mac and cheese: Buttery, Parmesan-flecked bread crumbs create a blanket of crisp contrast to the perfect union of pasta and a creamy, Cheddar-stoked sauce. Make it stripped-down...

No turkey: These chestnut ravioli are sprinkled with apple and drizzled with browned butter.

Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).

Recently, I was lucky enough to eat three dinners in one week at Restaurant Eugene, a swank and intimate restaurant in Atlanta.

The peppery bite of left over arugula blends with walnuts, garlic, and olive oil into a pesto-like sauce with unlimited potential.

Don’t let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious.