Savoring Persimmon Season
San Francisco chef David Nayfeld demystifies persimmons and offers an easy home recipe
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8 & $20: Beet, Shallot and Chèvre “Tarte Tatin”
Flip your dinner rotation with this impressive yet simple savory tart, paired with a red Rhône blend
The Competition Heats Up at the Chefs’ Challenge
Star restaurateurs José Andrés, Eric Ripert, Emeril Lagasse and Danny Meyer go up against senior editor Bruce Sanderson in …
The Best Empanada in Argentina
A refined family recipe from a celebrated maker of this savory treat
A Holly Hill Holiday Menu with Bourbon Pairings
Ouita and Chris Michel of Holly Hill Inn share a holiday menu to pair with wine or Bourbon cocktails
Kentucky Celebration
Award-winning restaurateurs Ouita and Chris Michel teach a masterclass in Southern hospitality
Vermont’s Finest: A Selection
Six of Vermont’s top cheeses, including Comté, Cheddar and more
8 & $20: Kale and White Bean Pesto-ish Pasta
Paired with a Verdicchio, this easy pasta is a sneaky way to get more veggies and protein into a meal
In Pursuit of the Perfect Crust
A winning recipe for homemade pizza dough from chef Tony Gemignani
8 & $20: Thai Red Curry Salmon with Bell Peppers
Paired with a dry Riesling, this hearty, warming curry is a great bridge from summer to fall weeknight cooking
Taking Hummus to New Heights
Chicago Middle Eastern restaurant Galit offers tips for elevating this traditional favorite
8 & $20: Charred Romaine Hearts with Bacon and Yogurt-Herb Dressing
Paired with a crisp Chardonnay, this easy, veggie-focused dinner takes inspiration from a familiar steak house side