She calls it “a porky riff on beef Wellington, without all the fuss." Chef Cathy Whims, six-time James Beard Award nominee and author of "The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita ...

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Spread 2 to 3 tablespoons of butter over the bottom half of each baguettes piece. Spoon 1-2 tablespoons of scallion oil over each piece. Top with about 4 slices of the prosciutto by draping and not ...

You’d expect a pastry chef who’s pretty much nailed the art of the perfect pie crust not to be blown away by any old traditional pastry. Mastery of something as simple as a crust or shell or loaf of ...

Emotions may run hot in the kitchen during this cooking competition. Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop ...