Born in Austin in the 1980s, the Mexican Martini combines reposado tequila, Cointreau, lime juice, and olive brine for a crisp, savory Margarita-Martini hybrid.

This easy one-pot chicken and red lentil stew combines tender chicken thighs, harissa, ras el hanout, and spinach and comes together in 45 minutes.

Use up leftover heavy cream with some of our favorite recipes for silky sauces, cozy soups, savory mains, and showstopping desserts. Even the smallest hint of cream can taste transformative.

This moist pumpkin bread is topped with a crisp maple-oat streusel for the perfect balance of tender crumb and buttery crunch.

This easy baked potato pancake combines russet potatoes and salty halloumi.

Martin Yan’s classic Kung Pao Chicken balances tender chicken, crunchy peanuts, dried chiles, and Szechuan peppercorns in a tangy, savory sauce.

Golden salmon bites get coated in a savory garlic-butter sauce with fish sauce, lime, cilantro, and red pepper in this fast skillet dinner.

This beef bourguignon pot roast recipe from 2026 F&W Best New Chef Charlie Mitchell slowly braises chuck roast in red wine, bacon, and aromatics until meltingly tender. The rich, velvety sauce makes this comforting classic ideal for family dinners, entertaining, and make-ahead meals.

Bring the magic of Craft restaurants to your home kitchen with chef Tom Colicchio’s meltingly tender red wine-braised short ribs recipe.