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 ...

BEST VEGETARIAN FLAVORS: With fried eggs and seasoned bread crumbs toasted in butter, this dish is hearty but not heavy We don't write our vegetarian column just for vegetarians. There are a lot of ...

If the chanterelles are large, cut them lengthwise. Melt the butter with the olive oil in a large skillet over medium-high heat. Add the chanterelles and cook, stirring, until just tender, about 2 ...

1. Preheat broiler. Cut peppers in half and seed them; score the edges and press gently to flatten. Place on a baking sheet skin-side up and broil, turning sheet occasionally, until the skins have ...

Although our all-too-short summer seemed over before it started, there's no sense pining for what could have been. Instead, I'm embracing fall in all its cozy glory. In honor of autumn, I give you ...

My Instagram feed has been in full autumn mode for weeks now: colourful leaf garlands, pumpkins and cosy evenings with scented candles everywhere. I wasn’t quite in the autumn spirit yet, but a little ...

Looking to make a creamy mushroom soup this winter? Chefs Tom Douglas and Thierry Rautureau say you should look to chanterelles for a warm, woodsy flavor. “We’ve already reached the bottom, from a ...

Private chef David Rubell recently created a winter barbecue menu with an array of side dishes using winter vegetables. He uses cipollini onions with potatoes and chanterelles. He shared his recipe ...

His restaurants: FIG and the Ordinary, both in Charleston, S.C. What he is known for: Seasonal, straightforward cooking that helped make Charleston a destination food town. Trumpeting the Low ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.