A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it. This brine works quickly and it’s worth it for the juiciness and flavor it imparts to the...

Tis’ the season of strawberries, and we’re featuring this juicy red berry in all its glorious sweet, fruity flavor. From Strawberry Panna Cottas to Rhubarb Strawberry Pudding Cake,...

David H. Freedman introduces us to the visionaries planning tomorrow’s high-tech, ultra-efficient, green, and even mood-altering spaces designed for much more than cooking...

James Rodewald delivers the gospel on transcendent beers, wines, and liqueurs made by religious orders

Lured by Anne of Green Gables, Anna Watson Carl finds an oyster-lovers paradise

I grew up on green beans thoren, and while I’ll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don’t often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It’s a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast....

From a Gourmet Live TV Dinner Menu, Recipe by Kemp Minifie

The lightly charred, wilted romaine leaves are satiny and succulent, better able to stand up to bold elements: crisp pancetta and a rich, robust dressing.

Green peppercorns subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance.

Bacon and chestnuts turned out to be a perfect pairing for Thanksgiving green beans, as the latter picks up the smoky flavor of the former.