Spring Fling
California’s Bacchus Group of fine restaurants shares a dinner party menu of farm-fresh flavors
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8 & $20: Rhubarb-Caramel Cobbler with Sparkling Wine
Whipped together in just 30 minutes, this Swedish dessert is excellent for any spring or early summer festivity and pairs …
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 …
8 & $20: Crispy Veal with Fennel-Apple-Arugula Salad and a German White Wine
Minimal effort delivers a restaurant-quality dish that pairs with a Pinot Blanc
8 & $20: Julia Child’s Catalan Beef Stew, Simplified
This classic from Mastering the Art of French Cooking gets streamlined to cook in under two hours, using only one pot
8 & $20: Butternut Squash Lasagna with a Sardinian Red
A classic pasta dish gets a cozy-season twist with roasted butternut purée, plus layers of cheesy béchamel, matched with a …
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 …
8 & $20 Recipe: One-Pan Calabrian Chile Brussels Sprouts and Sausages
Pair a bright Italian white with this easy weeknight dinner that comes together in just over half an hour
8 & $20: Rotisserie Chicken & Greens Pot Pie
Pair this one-skillet twist on a winter classic with a bright white wine
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 …