This vegetarian gravy is layered with bold flavors—from the onions to the roasted mushrooms and barley—each of which makes a real statement.

Spaghetti paired with the classics—garlic, red pepper, and broccoli—takes a plunge in red Zinfandel and emerges with a whole new look.

If you can’t get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

One of the great things about this recipe is that the steak's marinade is also used in the soy citrus mayonnaise, so you get double the flavor.

The bright flavor of cherries gives duck breast seasonal flair.

This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza’s garden at the Tasca d’Almerita Winery.

In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We’ve substituted scallions, since they have a similar sweetness and are more readily available here....

If you’re making this for the Pistachio Rhubarb Trifle, don’t be tempted to use a dark dry Sherry for the syrup or topping.