Gourmet Live caught up with the nation’s largest grower of organic produce to talk salad, food safety, and the impact of the E. coli scare

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

It's been a year of droughts and storms, a battered economy, and a hard-fought presidential election, yet there is so much to be thankful for. Join us in celebrating with our new Thanksgiving recipes for...

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

Indie movie houses and regional chains capitalize on date night by offering meals along with the show

This recipe was originally published as part of the Signature Dishes feature and slideshow.

In our never-ending quest for the best burger, we think we've hit on an outstanding version that requires nothing more than a trip to the supermarket and a short sojourn in the freezer for the bacon....

Kelly Senyei salutes classic foods—from the French Dip sandwich to fortune cookies—whose origins may surprise you

James Rodewald names the herbs every budding mixologist should grow for great cocktails—recipe ideas included

In our monthly collaboration with BlogHer, we’ve got the inside word on where to stop for the fastest and freshest pizza, dumplings, tacos, and more in a dozen cities and towns...