I’ve never been one for gravy -- in the worst cases, it’s lumpy and tastes of uncooked flour; in the best cases, it’s viscous and generic. I’m a sauce girl. Sauces are elegant, clean, smart and ...

Tender mussels simmered in a fragrant white wine, garlic, and herb broth this recipe is simple, elegant, and packed with ...

Juicy chicken thighs and peas with linguine are tossed in a creamy white wine sauce in this pasta inspired by a Chicago classic. Andee Gosnell is a San Francisco born, Birmingham-based food ...

Jumbo lump crab is delicate and delicious. This Italian-inspired dish reminds me of a candlelight dinner on a cliffside outside Genoa, but it's actually incredibly fast and straightforward to produce ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...