How to make muas, a staple dish throughout the South Tyrol. Sporting a creamy, pudding-like interior and a golden crust, the dish has been served for breakfast for generations of farming communities in the Dolomites.
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Ninja-fast chocolate cheesecake topped with flaky sea salt is your go-to dinner party dessert.
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Use Greek yogurt in everything from an oniony dip to the perfect parfait for dinner tonight.
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The NoMad chef Daniel Humm, front-of-house guru Will Guidara and bar pro Leo Robitschek share two fall recipes: One is the most gorgeous squash dish we've seen in ages; the other is a rye cocktail with a spicy kick and a dark past.
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Learn to make a fall-perfect dish of roasted and pickled squash with pears and pumpkin seeds from The NoMad Cookbook.
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This rye cocktail from Leo Robitschek of The NoMad Bar is devilishly easy to drink.
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These twelve cookbooks let you travel the globe without ever leaving your kitchen.
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Get a crash course in wine tasting 101 with Journee's online wine courses, taught by industry vets Richard Betts and Carla Rzeszewski.
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This margarita and dark-and-stormy mash-up from Joe Campanale packs a serious punch with tequila, ginger beer and two kinds of bitters
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Cozy up to this smoky-sweet rum cocktail with Lapsang tea and tiki bitters from Joe Campanale
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Put a fall spin on the classic martini with grapefruit bitters in this cool cocktail recipe from Joe Campanale
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Sicilian winery Stemmari is making the ancient grape Grillo new again.
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Learn how to make classic Roman carbonara, with a few modern twists.
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Though our carbonara still has all the classic ingredients-egg yolks, Parmesan, olive oil and guanciale-we add hazelnuts and kale to make a fall version of one of our favorite pastas.
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Here are five ways to give aluminum foil more action than just wrapping up leftovers.
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Let beets shine in all their sugary glory-sliced into an autumnal slaw, roasted whole with a creamy dip and baked into a tray of brownies.
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Brooklyn chef Sean Telo's secret weapon is sweet and earthy Portuguese allspice.
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Chef Emma Bengtsson from Aquavit schools us at the farmers' market.
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Make a tapas feast of crispy baby artichokes, cod fritters and Spanish-style spinach.
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How to make a perfect egg in a hole, plus five variations on the classic breakfast snack.
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Michael Solomonov's new cookbook reveals the secrets of his restaurant, Zahav.
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Michael Solomonov successfully convinces us to eat salad for breakfast with his bright, sweet and crunchy kale "tabbouleh."
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This October, we're taking you on a trip to some of the coolest destinations for food lovers.
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Clifton's Cafeteria, Black Barn and more hot restaurants make their debuts.
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Michelin's 2016 star rankings are ruffling some feathers.
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