One of the best things in life is a creamy, wobbly and bursting burrata,” says food writer and Bindas restaurant owner, Mehak ...

Almost too pretty to eat, this vegetable tian features beets, parsnips, and sweet potatoes artfully arranged on a bed of chickpea puree and topped with Parmesan. Preheat oven to 375°F. Combine ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of ...

It’s spring — it says so on the calendar, and apart from last week’s nor’easter,  spring means salad. Not church supper ...

Add the sliced stems, onion, celery, carrot and fennel bulb, sprinkle with 2 teaspoons of the salt, and sauté for about 10 minutes, until the vegetables begin to soften. Add the garlic and sauté ...