For succulent, flavorful tomato confit you'll be spooning over everything from baguettes to roast chicken, follow this simple ...

See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

Chef Jean-Pierre Saint Patrick’s Day Classic Duck Confit | Chef Jean-Pierre Posted: March 14, 2025 | Last updated: March 14, 2025 Celebrate Saint Patrick’s Day with the timeless elegance of ...

In a large pot, combine the chicken broth and beans with 4 cups of water and bring to a boil. Simmer over moderate heat until the beans are tender, about 1 hour. Meanwhile, in a large skillet ...

1. Preheat the oven to 180°C. Rinse the tomatoes and cut out the cores. Choose a baking dish just large enough to take the tomatoes snugly and line with the basil leaves. Add the garlic and olive oil ...

Clean the rabbit, remove any excess pieces of fat and remove the head. If you are lucky enough to have a pizza oven or wood fire oven, roast the rabbit for 30 minutes over an open flame for extra ...

Our latest batch of recipes is made for shoulder season. Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff ...

You can't get more Southern than black-eyed peas, and this recipe is easy and flavorful, whether you start with dried, fresh, or frozen peas. Follow this tip from our Test Kitchen: If your broth ...

For occasions when you're looking to impress but need to shave off a little stress, reach for flashy but not fussy recipes like these strawberry cupcakes. The recipe begins with white cake mix, and we ...