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 ...

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 ...

To sous vide hangar steak- put in bag with a touch of olive oil, vacuum seal and circulate at 136.5 degrees for 3 hours. If you don’t have a sous vide machine, don’t worry!! Once your hangar steak is ...

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 ...

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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, ...

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 ...

We’re all cooking at home a lot more these days. And that means more time experimenting in the kitchen and testing new recipes — and sharing ones we’re most excited about. Here’s what we have cooking ...