Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their ...

F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette.

In a battle long ago and far away, the Mexican army defeated French army invaders in Puebla. But, luckily for lovers of loaded nachos and frozen margaritas who will carouse this week from sea to ...

A shelf full of pickled food items in mason jars - Simpleimages/Getty Images We understand you might be a bit hesitant about pickling seafood. Pickling, after all ...

4 pounds (16 to 20 count) shrimp, peeled and deveined 1. In a large bowl, whisk together the lemon juice, wine vinegar, mustard, garlic and salt. Slowly whisk in the olive oil. Stir in the pimento, ...

This recipe is excerpted from Voraciously’s Essential Cookbooks newsletter series, Charlotte Druckman’s curated list of 10 desert-island cookbooks that she believes are essential to a modern home cook ...

In 1994, Food & Wine asked the legendary food journalist Jean Anderson to document a big Southern picnic hosted by husband and wife Ben Barker and Karen Barker. Perhaps one like you’d go to after ...