Early spring is a tricky time for meal planning and fresh produce. We haven't yet arrived at spring vegetable season, but everyone is tired of the endless parade of winter squashes and potatoes and ...

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Instructions: In a medium saucepot, heat oil over medium-low flame. Add shallots and sweat for 2 minutes. Add emmer wheat, freekeh and stock and bring to a simmer. Stir in the Parsnip Puree and sherry ...

Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Melt butter in a saucepan over medium heat. Add the parsnips and cook, ...

Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

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 sources ...

Don’t know what to do with all those potato peels? Running out of room in your oven for stuffing? Gravy tasting a little flat? Head to our holiday hub, How to Thanksgiving Smarter, Not Harder, for ...

1. Bring a large pot of salted water to a boil. 2. Place Duck Jus and figs into a 12" skillet and bring to a simmer. 3. Dress the radish with a small amount of olive oil, salt and pepper. Toss with ...