David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, ...

I’m a true omnivore. Sometimes I want to eat completely vegan, while other days I feel I can’t go on without biting into a rare steak. The cookbooks lining my shelves will tell you I like cooking both ...

Make garlic confit: Heat 1 cup olive oil in a small pan over medium-low heat. Add garlic cloves, then reduce heat to lowest setting. Cook until garlic is very soft, about 1 hour. (To store, let garlic ...

Food Historian Simone Cinotto shared this traditional recipe from the Piedmont region in Northwestern Italy, where he spent his childhood. "This food is not even a food. It is like a culture in itself ...

Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season ...

If you’ve never sampled bagna cauda, get ready to fall in love. In his cookbook, Milk Street Shorts, culinary icon Christopher Kimball explains the appeal of the Italian favorite: “Made with garlic, ...

Nancy Silverton, the James Beard award-winning chef and restaurateur, may be known for her magic touch with bread, pizza, and pastries, but in her cooking class for YesChef — a subscription-based ...