Food & Wine often covered (and tried to debunk) diet trends, with columns on everything from avoiding carbohydrates in the 1970s to embracing healthy fats in the 2010s. In a regular column on low-fat cooking, chef and author Eileen Yin-Fei Lo shared her recipes for Chinese food and how toRead More →

Working with chefs and their recipes has always been inspiring, from the most challenging dishes to the simple ones that become instant home classics. We asked Charles Phan, executive chef and owner of The Slanted Door in San Francisco, what he liked to cook at home, and he shared thisRead More →

Steven Raichlen’s first meal in Barcelona, at the venerable Los Caracoles restaurant in the Barri Gotic (medieval quarter), began with this appetizer. Scarcely a day went by during his stay when he wasn’t served some variation of pa amb tomàquet, as the specialty is known locally.This recipe offers irrefutable proofRead More →

Wolfgang Puck’s insanely popular “designer” pies at Los Angeles’ Spago pioneered an anything-goes approach to toppings. One of his very first avant-garde creations, made with silky smoked salmon, crème fraîche, and caviar, changed pizza forever. In his original recipe, Puck called for black or golden caviar to top this delectableRead More →

For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, and coauthor, with Edna Lewis, of The Gift of Southern Cooking. The chicken is deliciously tenderized by a nice long soak in tangy buttermilk. This recipe, which was originally published inRead More →