Enjoy a bold and flavorful twist on classic tandoori cooking with this roasted guinea fowl, also known as teetari. Marinated ...

A 1996 F&W Best New Chef, Maria Helm Sinskey is the culinary director of Robert Sinskey Vineyards in Napa Valley, California. Formerly the executive chef at Plumpjack Café in San Francisco, she ...

For the brine: Place the rosemary, thyme, and garlic in a large saucepan over low-medium heat with 10½ cups of water. Bring to a boil, lower heat, and let simmer for at least 30 minutes. Remove from ...

Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...

Make your guinea fowl crispy by incorporating it into a pie recipe! Flavored with white port and paired with foie gras, you won't be able to resist this foolproof preparation! It's also a great ...

Chef Hillary Sterling Wants Her Peter Luger Burger Delivered “It’s actually better that way. I’m willing to stake my reputation on it.” ...

Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...