In this seafood recipe from chef Donald Link, redfish is brushed with olive oil, seasoned with crushed red pepper, and ...

From Julia Child’s roast chicken to freezer-ready Bolognese and bean stews, these make-ahead favorites are built for portioning, reheating, and keeping their flavor all week.

One ingredient that makes a remarkable difference — and that my Italian grandmother would add without exception — is milk.

Just think of the leftovers this deeply flavorful Shanghainese braise will yield. Hello! Happy Saturday.

Cook linguine according to directions on package. Drain and set aside. In a large skillet over medium heat, heat oil, then add shrimp and season with salt and pepper. Cook until shrimp is pink and ...

These restaurant quality beef short ribs are the perfect centerpiece for a romantic Valentine’s dinner at home. Slowly braised until tender and full of rich flavor, this easy step by step recipe uses ...

All you need is chicken, wine and vegetables to create coq au vin, a dish that will bring all the flair of France to your ...

In Buenos Aires, I had an amazing pastrami empanada at El Chiri de Villa Kreplaj, a restaurant that combines Ashkenazi, Sephardic and other Jewish foods with Argentinian favorites. The memory of that ...

Coq au vin is one of those dishes that reveals as much about a cook’s philosophy as it does about technique. A cornerstone of classic French cooking, it was a dish we were formally evaluated on when I ...