It’s quick to prepare, with a make-ahead red wine sauce for convenience. When paired with Spier Wine Farm’s Frans K. Smit Red, it becomes a truly unforgettable dining experience. The wine’s ...

This classic French recipe transforms humble chicken legs, tender vegetables, and herbs into a rich stew with the most deeply flavored red wine sauce. One bonus is that the most intoxicating aroma ...

Save time (and hassle) by throwing all your dinner ingredients in one pot! Check out these recipes for one-skillet meal ideas ...

Chow mein is traditionally a stir-fried noodle dish, but this recipe turns the Chinese cuisine favorite into a brothy noodle ...

Sonja and Alex Overhiser have published “A Couple Cooks: 100 Recipes to Cook ... Their no-cook sauce uses crushed fire-roasted tomatoes, olive oil, grated garlic, salt and oregano. Toppings include ...

In a saucepan melt the butter and sweat for 5 minutes the onion, crushed garlic, leeks, carrots, celery with the bay leaf.

It has been just about a year since the Israeli chef Eyal Shani — whose empire includes Miznon, Schmoné, Naked Tomato, and ...

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed.

The Renaissance Lasagna is a layered masterpiece of beef, veal, pork, ricotta, and marinara that would make even the pickiest ...

Recipes published by Food & Wine are rigorously tested by the culinary ... in the fridge for up to four days. Return brisket to sauce, cover, and refrigerate. Reheat in a 300°F oven until hot.

The club is available in three options; white, red or mixed. For Francophiles, this wine club seeks to replicate the sommelier in a fine French restaurant or wine bar but from the comfort of your ...

Prairie Rose is Food & Wine's senior drinks editor ... The Story of the World's First Classic Cocktail, with Recipes and Lore, the cocktail we’re familiar with today is essentially a Whiskey ...