Flavored salt is a great way to use up leftover herbs, or really anything left over at all, making it a cheap and sustainable ...

A French Classic With a Sparkling TwistCoq au vin is a dish steeped in French tradition, but this version swaps the usual red ...

The longer it sits, the more the red wine breaks down proteins in the meat, creating a melt-in-your-mouth bite after cooking. For more food and drink goodness, join The Takeout's newsletter.

DiMeo suggests preheating your grill for at least 10 to 15 minutes with the lid closed until it reaches the proper cooking ...

Make summer recipes from Food & Wine’s August issue, including quick pickles, two-ingredient cocktails, and dishes that ...

For Kate Hudson, it’s also a family heirloom recipe that makes her heart and taste buds smile: Mom’s Beef Stroganoff. This ...

With ribeyes almost $25 a pound, David Holloway offers up some alternatives that when cooked well taste really good.

These soy-lime grilled chicken thighs are packed with savory, smoky flavor and served with a refreshing corn and cucumber ...

From Beverly Hills to Coalinga, these California steakhouses serve ribeyes so good, they might just change your steak ...

Gravois recommends roasting them at 450 degrees F for 15 to 18 minutes or until they reach an internal temperature of 165 ...