A physical Valentine’s Day gift for your significant other is great. But if you’re looking for something to elevate that gift, try cooking them a meal — something more elevated and labor-intensive than your typical weeknight dish. We included a succulent slow-roasted lamb shoulder, a hearty cacio e pepe and some delicious cocktail recipes. Now crack open a bottle of wine and start cooking. And don't forget the flowers and chocolate.
From Chris Bianco, renowned pizzaiolo and artisanal pizza pioneer.
A recipe from Joaquín Simó, the 2012 Tales of the Cocktail American Bartender of the Year.
This isn't the last Old Fashioned recipe you'll learn. It's the first, and it might be the best.
Carbonara is a Roman dish that incorporates bacon, cheese and black pepper.
Get the flavor of a daylong simmer in under an hour.
When it comes to picking out a wine for dinner, you’ll want something that encourages conversation, not contemplation.
The New Orleans–born, classic Sazerac leaves plenty of room for interpretation.
Made with ceremony and ritual, the mint julep evokes horses, aristocrats and all things Kentucky.
Did somebody say duck fat?
The limits of a cast-iron skillet are typically one of two things: a general lack of imagination or foods with exceptionally high acidity. This guide fixes one of these things.
Danny Bowien’s take on Mapo Tofu exemplifies what makes Mission Chinese the go-to spot in SF and NYC.
From San Francisco–based bakery Tartine comes an absurdly easy upgrade to a crowd-pleasing favorite.
When it comes to quick holiday bread, there’s one that reigns over all others.
The award-winning bistro at Amisfield winery cooks up a dish that speaks to the quality of local produce of Central Otago, New Zealand.
Butter, wine, bread and beans — what could be bad?
A 14th-century invention, cassoulet is a hearty, caloric flavor bomb.
A recipe straight from Colorado’s Western Slope.
Straight from Rome to your kitchen and then immediately into your belly.
Serve with grilled bread for a hearty, healthy, meat-free stew.
The classic Manhattan is easy to make, and easier to mess up.