The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras.

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....

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.

You might expect to find smoked duck breast in a main-course salad like this one, but we use smoked turkey, which makes it more affordable.

Crunchy toasted nuts, sweet honey glaze, and a creamy topping turn fall's best fruit into an eye-catching dessert.

Once a way to make use of stale tortillas, tostadas are so good that it wasn’t long before people simply started using fresh tortillas.

Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella.

If you’ve got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.

Summer's bounty gets even better when it's combined in a fresh-tasting pasta.

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish....