Spring Fling
California’s Bacchus Group of fine restaurants shares a dinner party menu of farm-fresh flavors
Seasonal Entertaining
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Spring into Easter with This Green Goddess Salad from Little Saint
Chef Bryan Oliver takes advantage of the seasons in Sonoma County with his plant-based menu. Get his recipe along with 10 …
Horseradish Deviled Eggs with Chives and Gribenes from Zach Engel of Galit
For Passover, the Chicago restaurant’s chef-owner shares his twist on a Seder staple. Plus, Wine Spectator recommends 7 …
All on a Mardi Gras Day: Feelin’ Fine with Toya Boudy’s Crab Cakes
The New Orleans cook shares a recipe from her new book, her secret to delectable crab cakes and what locals actually do on …
Brazilian Brigadeiro Truffles for Valentine’s Day
This hands-on chocolate treat comes together quickly and pairs well with a variety of wines, from rich dry reds to sweet …
Welcome in the New Year with Emiko Davies’ Venetian Branzino al Cumino
Emiko Davies’ latest cookbook Cinnamon and Salt traces the importance of Venice’s light snacks, or cicchetti, ideal …
Keep Christmas Dessert Simple with This French Chestnut Cake
This recipe from Aleksandra Crapanzano’s Gâteau relies on chestnuts—a quintessential part of the holidays in France—and …
This Hanukkah, Impress Your Family with Pretzel-Crusted Lamb Chops
From the Best of Kosher cookbook collaboration, this wine-friendly recipe by Susie Fishbein provides a fresh take on …
Summer Entertaining: Boulevard’s Halibut Ceviche with Oranges
Nancy Oakes, founder of the long-lived San Francisco restaurant, shares a gorgeous no-cook recipe to pair with a juicy …
5 Favorite Recipes: Fresh Ideas for Passover
From starters to mains to dessert, kosher-cooking experts offer new takes to update the traditional holiday menu; plus 14 …
Single on Valentine’s Day? Live It Up
Our no-we're-not-bitter editors share 8 great dinner-and-drinks ideas for a luxurious, relaxing evening with that special …
Ring in the New Year with Eric Ripert’s Easy Mushroom Bolognese
The Le Bernardin chef shares a recipe from his latest cookbook for a satisfying feast to start off the year