Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...

We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course.

Fall's standout squash stars in 24 recipes, including pumpkin pies, soups, salads, cakes, and more

Barbecue expert Steven Raichlen shares his recipe for a whole roasted pig with fragrant Balinese spices, including lemongrass, ginger, galangal, turmeric, and hot chiles.

Although not native to the region, melons are a refreshing and delicious complement to this dressing, together making a perfect summertime side dish.

The summer roll is a big win for the health-conscious because the roll is almost fat-free, and the sauce, while sporting a little peanut butter, is not highly caloric. One dipped bite yields an explosion of...

Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we’re calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it’s been cooked....

Pistou is Provence's version of Italian pesto, minus the nuts. Although it's most often associated with soupe au pistou, a vegetable soup that is almost magically transformed by a spoonful of pistou added to your bowl at...

A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.

With the recent rise of quinoa’s popularity in the United States, and the fact that it’s not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and...