Now that factory chicken has completely replaced free-roaming yard-raised chicken, one of the best tasting “fowls” you can eat is rabbit.

Larry Forgione, a chef dedicated to preserving regional American cuisine and crops, inspired our wilted salad.

Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn’t hurt either.

When the gang is coming over for poker night, don’t order pizza and subs—this is what you should make.

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

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....

Don’t relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.

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