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.

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

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 ...

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

Whether you're a newbie planning your first Capital Grille dinner or a regular looking for new insights, these tips are sure ...

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

Crémant Rosé generally goes well with beef, but I must admit that a nice rare entrecôte automatically makes me choose a red ...

America is called a melting pot – and that’s certainly true of its food. The USA’s culinary history is that of reinvention. Waves of food influences – Native, African, British, continental European, ...