Josie Leitz’s non-alcoholic Rieslings from Germany (both sparkling and still) were among the first to offer a tasting experience coming close to real wine, and they’re still easily among the best bottles to be had.

This recipe features bass accompanied by potatoes and thyme.. Get the Recipe.Originally served at Seattle’s Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this salmon dish stands the test of time.

We simplified the original recipe, but didn’t change a thing about the velvety, wine-blushed beurre blanc.. Get the Recipe.Roasted Whole Red Snapper.Roasting a whole fish is easy with this recipe for a cleaned and scaled 3-pound red snapper.

With just five ingredients, in addition to the snapper, you can make a delicious dinner in less than an hour.. Get the Recipe.Roasted Branzino with Caper Butter.

"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry this recipe.

"The bones protect against extreme heat, plus they add flavor and moisture."Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.. About this recipe.

This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled.Vibrant and cozy, it’s a salad that comes together in only 30 minutes — lentils, dressing, kale, and all.

2024 F&W Best New Chef Karyn Tomlinson of Myriel in St. Paul, Minnesota, uses French lentils, a small variety with a slight piquant finish that are hearty enough to retain their shape even when cooked for long periods of time.They don’t go mushy, making them the prime choice for salads such as this one.