One of the original 13 colonies, Rhode Island is home to many historic restaurants. These are some of the oldest restaurants ...

Look for a rich, slightly herbal white wine that will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish, including Pinot Blanc or blends with Müller ...

His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. These perfect roasted red onions are easy, tasty, and incredibly ...

When my favorite boutique spice house, New York Shuk, developed their Rosey Harissa Spice, a dry version of harissa flecked with rose petals, it inspired me to develop this chicken recipe.

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications ...

In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. In this vegetarian version of classic French ...

Let stand at room temperature 1 hour; drain. Set aside 1/4 cup drained pickled red onion for vinaigrette; reserve any remaining pickled red onion for another use. Wrap beef in plastic wrap ...

These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine.

Salad sometimes gets a bad rap for being boring or bland, but it doesn't have to be that way. A good salad should be a ...

The vibrant cherry and red wine glaze adds a sweet yet tangy dimension, perfectly balancing the duck’s savoury profile. Ideal for special occasions or an elegant dinner at home, this recipe ...