The spotlight wasn’t on a dish or a wine pairing. It was on a handshake. Chef Chele González, the Spanish culinary star ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Preheat the oven to 350°. Butter a 2 ...

To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a lattice on top with thin slices of American cheese. A soufflé ramekin would work ...