Food and Wine's Recipes

Linton Hopkins: Black Truffle & Foie Gras Cheeseburgers - 12.9946

Chef Mario Batali shows how to make Chestnut Crepes with Chestnut Honey, a traditional dessert from Tuscany and Emilia Romagna. - 16.6818

Tom and Padma make Free-form "Ravioli" with Asparagus, Ramps and Morels at the 2008 Classic in Aspen - 13.0992

Michel Richard's delicious, easy grape dessert - 14.0281

Wylie demonstrates his clever take on scrambled eggs - 14.0473

Jacques Pépin makes Warm Chocolate Cakes with Apricot-Cognac Sauce at the 2008 F&W Classic in Aspen. - 14.7926

Steve Raichlen demonstrates his recipe for Venetian Shrimp with Bread Crumbs and Sage at the 2008 Food & Wine classic in Aspen. - 10.1118

Steve Raichlen cooks Cambodian Grilled Corn at the 2008 Food & Wine Classic in Aspen. Steve Raichlen cooks Cambodian Grilled Corn at the 2008 Food & Wine Classic in Aspen. - 17.4197

Jacques and Claudine Pépin make Tall Greek Tomato Salad at the 2009 F&W Classic in Aspen - 16.3672

José Andrés makes Creamy Rice with Cockles at the 2009 F&W Classic in Aspen - 14.6184

Ming Tsai makes a Ginger Margarita at the 2009 F&W Classic in Aspen - 16.1665

Ming Tsai makes a Shrimp Tempura Cocktail at the 2009 F&W Classic in Aspen - 16.2753

Tom Colicchio and Gail Simmons make Spiced Roasted Lobster with Pea Ravioli at the 2009 F&W Classic in Aspen - 14.974

Tom Colicchio and Gail Simmons make an East Meets West Cocktail at the 2009 F&W Classic in Aspen - 13.1839

Mario Batali makes Monkfish alla diavola at the 2009 F&W Classic in Aspen - 14.5046

Jacques and Claudine Pépin make Penne with Fresh Tomato and Anchovy Sauce at the 2009 F&W Classic in Aspen - 13.2298

Tom and Padma make Mushroom Flautas at the 2008 F&W Classic in Aspen. - 12.7944

Tom and Padma make Mint and Date Dipping Sauce at the 2008 F&W Classic in Aspen. - 14.8425

Tom and Padma make Raspberry Champagne Spritzers at the 2008 F&W Classic in Aspen. - 13.2781

Tom and Padma make Sole with Morels, Ramps and Asparagus at the 2008 F&W Classic in Aspen. - 14.8676

2008 Best New Chef Sue Zemanick describes the secret to great gumbo at the 2008 F&W Classic in Aspen - 11.5244

Ming Tsai makes Tofu Greek Salad at the 2008 F&W Classic in Aspen. - 14.5095

Ming Tsai makes Wild Mushroom Bings with Ginger Dipping Sauce at the 2008 F&W Classic in Aspen. - 13.0895

Michelle Bernstein makes Tuna Tiradito with Jalapeños and Lime at the 2008 F&W Classic in Aspen. - 12.971

Michelle Bernstein makes Tuna and Watermelon Ceviche at the 2008 F&W Classic in Aspen. - 12.8161

Michelle Bernstein makes Shrimp Tiradito at the 2008 F&W Classic in Aspen. - 12.6564

David Chang turns leftover Thanksgiving turkey, beans and mashed potatoes into dazzling recipes. - 14.4949

Michelle Bernstein makes Shrimp Ceviche at the 2008 F&W Classic in Aspen. - 12.7823

Michelle Bernstein describes a fast and delicious sauce at the 2008 F&W Classic in Aspen - 14.5917

Michael Schwartz describes a fast and delicious sandwich at the 2008 F&W Classic in Aspen - 11.2632

David Burke on keeping pork chops juicy - 12.3347

Vinny Dotolo's favorite way to grill a pork chop - 14.1853

Michael Psilakis describes how to make a great Greek salad at the 2008 F&W Classic in Aspen - 14.7223

Top Chef contestant Marcel Vigneron describes his favorite winter soup at the 2008 F&W Classic in Aspen - 13.1186

Top Chef contestant Marcel Vigneron describes his favorite summer soup at the 2008 F&W Classic in Aspen - 13.1573

Top Chef contestant Marcel Vigneron describes his favorite snack at the 2008 F&W Classic in Aspen - 12.9806

Top Chef contestant Marcel Vigneron describes his favorite snack at the 2008 F&W Classic in Aspen - 11.4544

Top Chef contestant Marcel Vigneron describes his favorite soup for autumn at the 2008 F&W Classic in Aspen - 11.5899

Low-fat chicken breasts stay juicy and delicious in the velvety, zesty sauce for this healthy Hungarian chicken dish. Picture Credit: John Kernick Recipe By: Grace Parisi Pairing Notes: Tangy meat dishes like this succulent chicken often benefit from red... - 37.275

Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last... - 30.6798

The Good News Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats. Picture Credit: Kana Okada Recipe By: Eric... - 39.6481

A little bit of cheese can add a lot of flavor to a healthy recipe. Marcia Kiesel tops this linguine with a scattering of crumbled feta, which melts on the warm pasta to give the dish a creamy tang. Picture Credit: John Kernick Recipe By: Marcia... - 34.1302

The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before baking... - 38.6833

The Good News Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops. Picture Credit: Kana... - 41.3659

pork tenderloin is low in fat, it tends to dry out, so be careful not to overcook it—this recipe needs just 20 minutes in the oven. Melissa Rubel Jacobson serves a stellar honey mustard alongside it to add moistness and sweet-spicy flavor. Picture... - 36.907

Bobby Flay makes Blue Cheese, Taco and Texas Beef Burgers at the 2008 F&W Classic in Aspen. - 13.075

Please See Video For more information, please visit Foodandwine.com - 13.532

Michel Richard's recipe for perfect sponge cake. - 14.0595

Linton Hopkins's easy pickle recipe - 12.1992

Hosea Rosenberg's recipe for peach crisp - 14.0087

Hosea Rosenberg describes a good use for plums - 15.7091

Hosea Rosenberg's killer recipe for peach dipping sauce - 14.1054

Julie Reiner on the best ways to prepare a classic Manhattan - 14.2868

Julie Reiner's fast, simple recipe for terrific punch - 12.4726

When Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi. If lardo is hard to find, substitute pancetta (cured pork belly rolled into a log); unfurl the slices into... - 35.5781

Chef Way: Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad. Healthier Way: Opt for chicken breasts instead of legs, cook the bok choy in a minimal amount of oil (no butter) and dress the... - 37.4254

Picture Credit: Tina Rupp Recipe By: Jamie Kimm and Alison Attenborough For more recipes, please visit Foodandwine.com - 31.9505

This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef. Picture Credit: Yunhee Kim Recipe By: Grace Parisi Pairing Notes: Berry-rich, medium-bodied rosé For more recipes, please visit Foodandwine.com - 22.9078

These easy fajitas are best for using up the extra Coriander-Dusted Roast Beef and gravy. Picture Credit: Yunhee Kim Recipe By: Grace Parisi Pairing Notes: Peppery, plummy Argentinean Malbec. For more recipes, please visit Foodandwine.com - 23.1643

Save half of this roast and some of the gravy to make beef stroganoff, beef salad or beef fajitas with the leftovers. Plus: More Beef Recipes and Tips Picture Credit: Yunhee Kim Recipe By: Grace Parisi Pairing Notes: Dark-fruited Zinfandel. For more... - 22.6417

Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory. Picture Credit: John Kernick Recipe By: Grace Parisi Pairing Notes: Fragrant curries pair well with aromatic... - 38.5011

This easy version of beef stoganoff is best for using up the extra Coriander-Dusted Roast Beef and gravy. Picture Credit: Yunhee Kim Recipe By: Grace Parisi Pairing Note: Spicy, fruity California Merlot. For more recipes, please visit Foodandwine.com - 30.1984

Mild spaghetti squash is delicious with potent ingredients like the olives and feta in this lemony salad, which makes a wonderful starter or side dish. Picture Credit: John Kernick Recipe By: Grace Parisi For more recipes, please visit Foodandwine.com - 28.1192

Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream. Picture Credit: John Kernick Recipe By: Melissa Rubel Jacobson Pairing Notes: Lightly sweet root vegetables go great with fruity... - 26.1135

Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken. Picture Credit: John Kernick Recipe By: Marcia Kiesel For more recipes, please visit Foodandwine.com - 36.3847

This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette. Picture Credit: John Kernick Recipe By: Marcia Kiesel For more recipes, please visit Foodandwine.com - 27.7901

Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work. Picture Credit: John Kernick Recipe By: Grace Parisi Pairing Notes: Beer This... - 39.7087

Chef Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck out the ingredient they want and dip it in flavorings, including soy, mirin and yuzu. This dish is already supernutritious; to simplify it, use... - 34.2524

Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene. Picture Credit: John Kernick Recipe By: Melissa Rubel... - 29.0579

This satisfying soup from David Bull is an excellent source of fiber. Picture Credit: Kana Okada Recipe By: David Bull For more recipes, please visit Foodandwine.com - 37.1345

This mix of greens including asparagus, a source of folate and vitamin makes this crab salad ultranutritious. Picture Credit: John Kernick Recipe By: Melissa Rubel Jacobson Pairing Notes: Portuguese Vinho Verde has a bright acidity and a seashell... - 29.4781

Francis Mallman on confits that complement grilled chicken For more information, please visit Foodandwine.com. - 11.8411

Steven Raichlen's simple marinade recipe For more information, please visit Foodandwine.com. - 8.60947

Steven Raichlen's super-easy rub recipe For more information, please visit Foodandwine.com. - 8.66758

Ilan Hall on chicken skin sandwiches For more information, please visit Foodandwine.com. - 11.938

Jon Shook on a simple way to cook ribs For more information, please visit Foodandwine.com. - 10.1793

Ilan Hall describes an easy way to make baked ziti For more information, please visit Foodandwine.com. - 10.1696

Ilan Hall's simple method for good oatmeal For more information, please visit Foodandwine.com. - 10.2374

Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup. Picture Credit: Yunhee Kim Recipe By: Grace Parisi For more recipes, please... - 25.4836

Ming Tsai's suggestion for a great dim sum dipping sauce. For more information, please visit Foodandwine.com - 12.3366

Ming Tsai's favorite dumpling fillings. For more information, please visit Foodandwine.com - 10.2761

Jacques Pépin's recipe for easy, impromptu soup. For more information, please visit Foodandwine.com - 10.7513

Watch Shea Gallante make Yellow Gazpacho with Lobster and Avocado. For more information, please visit Foodandwine.com - 13.6482

Acclaimed chef Thomas Keller makes a classic Pot Au Feu using the modern sous-vide method. For more information, please visit Foodandwine.com - 8.65789

Award-winning restaurateur Danny Meyer and wine expert Dan Phillips explore the flavors of a variety of hams and white wine at the 2007 Food & Wine Classic in Aspen. For more information, please visit Foodandwine.com - 11.8798

Chef José Andrés makes a lobster stock for his lobster and chicken paella at the 2007 Food & Wine Classic in Aspen. For more information, please visit Foodandwine.com - 11.8411

Acclaimed chef Thomas Keller demonstrates the sous-vide method at the 2007 Food & Wine Classic in Aspen. For more information, please visit Foodandwine.com - 8.50778

A touch of saffron gives great flavor to this chicken and wild mushrooms paella dish by acclaimed chef José Andrés. For more information, please visit Foodandwine.com - 10.1696

Spanish restaurateur and avant-garde chef José Andrés makes hearty paella with seafood and blackened rice at the 2007 Food & Wine Classic in Aspen. For more information, please visit Foodandwine.com - 10.1793

Grilling guru and food writer Steve Raichlen creates a delicious sweet dessert "rub" for grilled caramelized pineapples at the 2007 Food & Wine Classic in Aspen. For more information, please visit Foodandwine.com - 10.3246

Grilling guru and food writer Steve Raichlen shows why naan is an ideal bread to make on the grill. For more information, please visit Foodandwine.com - 10.3294

Grilling guru and food writer Steve Raichlen offers tips for perfectly grilled corn at the 2007 Food & Wine Classic in Aspen. For more information, please visit Foodandwine.com - 11.938

Grilling guru and food writer Steve Raichlen demonstrates a foolproof method for grilling perfectly moist salmon at the 2007 Food & Wine Classic in Aspen. For more information, please visit Foodandwine.com - 11.9864