Try these easy recipes like chopped Waldorf salad dip or cucumber cream cheese rolls to elevate your relish trays this season ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

Bacon is nearly universally loved, even by those who shun pork (lamb, beef, or tempeh bacon, anyone?). Now, Food Network chef Giada De Laurentiis gives us another reason to celebrate the salty, ...

I love Germany ’s bratwurst, a sausage with a fine, firm texture made from pork (or veal) and spices, and Italy’s fennel sausages, perfect for stirring into pasta. Then there’s Iberian chorizo, with a ...

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it. Call it a BLT salad, call it ranch salad, ...

Hundreds of years ago, summer sausage was created in Europe and immigrants continued making summer sausages when they came to America. The Germans expertly made fermented sausages and many varieties ...

Chef Steve McHugh already stands tall in San Antonio's culinary community. The chef and co-owner of the Pearl area restaurant Cured and Landrace along the River Walk is a six-time James Beard Award ...