Food editor Melissa Roberts shows you a mess-free method for removing corn from the cob.

Celery contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

Il Vino d’Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles....

In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet.

Vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with orange juice to make an addictive sauce for plump shrimp....

Stirring homemade chutney into softened cream cheese makes an easy and irresistibly bright spread.

The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party.

The cooks get silly after deciding that Melissa’s Reuben needs “more shmoo.”