Recipe of the Month: Cold Stone Greenery

Eat light and stay cool this summer with this chilled English pea-and-fava-bean soup with Dungeness crab salad.

By Alexis Korman

Recipe of the Month: Nifty Shades of Grain

Give the kale and arugula a well-earned break already with this light-but-hearty three-grain summer salad.

By Alexis Korman

Recipe of the Month: The Sunday Night Fried Chicken

Restaurant 1833’s Chef Levi Mezick and his team set out to create the tastiest fried chicken recipe on the planet.

By Chef Levi Mezick

Smoked Potatoes Pair Well with Rioja

Try pairing a smoky Tempranillo with the hearty heat of this easy-to-make vegetable dish.

Almond Quince Cake

This pleasantly sour, fragrant apple-pear hybrid is the perfect tart to whip up as you transition into spring.

By Alexis Korman

Mexican Flourless Chocolate Cake

Nicole Hayes, pastry chef at San Francisco’s Foreign Cinema, serves up this decadent dish for your special date night.

By Wine Enthusiast Editors

Baked Mac 'n' Cheese Complements Vouvray

A chef's sophisticated take on the classic comfort food incorporates Swiss chard and chanterelle mushrooms.

By Andrew Hoover

Braised Rabbit with Mustard and Fennel Pairs with Côte de Beaune

In case you've forgotten about rabbit meat, Portland chef Jenn Louis is here to remind you how delicious, rustic and healthy this protein can be.

By Andrew Hoover

Tortellino Tradizionale di Castelfranco Emilia Pairs with Red Lambrusco

Learn about the legend behind the pasta and try this traditional Italian recipe.

By MONICA LARNER

Sancerre Complements Beefsteak Tomato Tower

At ‘21’ Club, this salad is artfully composed, but the elements can be combined more casually at home.

By Nils Bernstein