According to Alice Waters in the “Chez Panisse Menu Cookbook,” whenever legendary chef Jeremiah Tower made blini at Chez Panisse, he’d recount how his Russian uncle felt about butter. You had enough ...

Fall is upon us, and you know what that means: ‘Tis the season for entertaining and fun cocktail parties. It can be exhausting coming up with inventive finger food ideas that aren’t played out, but a ...

The word itself is delicious -- veloute, veh-loo-TAY. If you were in Paris, you’d see them on the menus in bistro after brasserie after restaurant. Velvety, creamy soups, sometimes classic, sometimes ...

Watching the Oscars, like the Super Bowl, has become almost an unofficial holiday, an occasion when tens of millions of us get together for an old-fashioned TV-viewing party, complete with abundant ...

For this recipe, Food & Wine's Justin Chapple cooks a shredded potato mixture in a waffle iron until a crisp, golden blini forms, and then tops it with smoked salmon and a generous dollop of sour ...

WHEN I WAS A CHILD, my grandmother—a Russian transplanted to Texas—came to stay twice a year. She’d take over the kitchen and make dozens of what I then thought were her personal creation: cottage ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to 170 ...

Beluga lentils are so named because they resemble beluga caviar, and some creative vegetarian cooks have used them in recipes that play off the resemblance. This treatment uses kombu, a type of dried ...

In a food processor, combine all of the ingredients except the seltzer and canola oil and puree until smooth. Scrape the batter into a large bowl and let stand for 15 minutes. Whisk 1/3 cup of the ...