Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of ...

Peel the shallot and garlic. Wash and deseed the chilli. Roughly chop them all and pop them into a food processor. Pulse them until they are finely chopped and then transfer them to a bowl. Add the ...

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 ...

Peel all of the vegetable but keep them separate. In three separate small pots divide the chicken stock and add the separate veggies to the separate pots. Season with salt and white pepper and add 1 ...

To make the monkfish with potatoes, first prepare the breadcrumb mix: cut the fresh bread into cubes (1) and place it in a food processor. Add the extra virgin olive oil (2), salt, and pepper (3), the ...

While most people make a point to spend extra time with their families during the holidays, Carlos Perez, executive chef at 4 Eat and Drink in Farmington, doesn’t have to. He already spends most days ...

T. Susan Chang is a New England-based freelance writer and a former Kellogg Food and Society Policy Fellow. She also is the Boston Globe's regular cookbook reviewer, and her articles on cooking, ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is readily ...