To make the polenta, bring milk, water, salt, and pepper to a boil. Slowly whisk in polenta. Reduce to medium-low and cook 30 minutes, stirring often. Stir in creme fraiche and butter—season with salt ...

As you pull into the parking lot, you might notice license plates from parishes far and wide – a testament to the restaurant’s reputation that extends well beyond Lafayette’s city limits. Push open ...

Experience the ultimate ASMR as Dutch oven ribs cook slowly over an open fire, becoming tender and falling off the bone. The ...

Of the many dos and don'ts to remember when cooking prime rib, always remember this one chef-approved tip to achieve a juicy, yet crisp result.

From raw ingredients to tender perfection, this video captures the full process of cooking wild boar ribs in the wilderness ...

Dillon is an Update Writer at Food & Wine, where he spends most of his time ensuring product recommendations are fresh and relevant. He's performed testing on kitchenware like bundt pans and cookware ...

To make the pommes Anna, preheat the oven to 200C/180C Fan/Gas 6. Brush the base of a 20cm/8in ovenproof frying pan with a little of the melted butter, then arrange a layer of overlapping potato ...

It's also the most hands-off method you can use. Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, ...

On the episode “Short Ribs and Baked Potatoes” on Cook’s Country Season 17, test cook Lawman Johnson shows Bridget Lancaster an ingenious method for making Slow-Roasted Medium-Rare Beef Short Ribs.

Bake ribs low and slow (250 to 350°F) and wrapped in foil for tender, juicy meat. Check doneness with by using one or more of these methods: the flex test, bone exposure, and tenderness with a fork.

A former House of Prime Rib employee has filed a class-action lawsuit against the celebrated San Francisco steakhouse, alleging that the owners discouraged staff from taking rest periods and prevented ...