Pot-au-feu is a French classic, a one-pot wonder, a dish of meat simmered over many hours with various vegetables and a ...

She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. In Mastering the Art of French Cooking, Julia Child famously declared boeuf bourguignon ...

For this verdant pasta dish from 1988 F&W Best New Chef Johanne Killeen, linguine and green beans cook in the same pot, then are tossed with an effortless parsley pesto that gets a little kick ...

Noodles have been around for centuries, and a lot of people might associate their origins with Chinese or Italian dishes, but they've made their mark in tons of countries. Dishes like spaghetti ...