The city’s top chefs dreamed up the recipes. The city’s finest sommeliers chose the wines.

At chef Dan Barber’s Blue Hill Farm, Thanksgiving dinner is made from locally grown ingredients and served with a big helping of tradition.

Three passionate amateur cooks. Twelve ambitious holiday recipes. And one very discerning referee.

Nothing's hotter than outdoor grills right now, and it's no longer about ribs and chicken. The backyard's gone global, from smoked trout and roasted beets to chimichurri steak and red snapper grilled in corn husks. Anybody got a match?

With nothing but an ordinary Weber Grill and a bag of charcoal, the chef at Michael Jordan's steak house divulges every trick in his book. Summer will never be the same.

Okay, so you’re no Tom Cruise with the cocktail shaker. That’s no excuse for leaving your guests high and dry this summer while you toddle back and forth from bar to grill.

It’s hard to beat plain old ice cream as the perfect summer dessert, but these six cool-schooled chefs have done it.

Life is hard; summer should be easy, at least where cooking for family and friends is concerned. We want it simple, and we want the sweet, intense flavors we’ve yearned for since October—local tomatoes, corn, clams. Cubes of fish or meat and vegetables to skewer and throw on the grill. Nothing beats fresh, great Italian, especially when a great Italian is showing us how to make it. And dessert? Cold, please, like the icy drinks that go with everything. They’re all here.

Basta pasta? Never. At this moment in our culinary history, with a rustic new panini bar or elegant osteria opening nearly every week, New York has officially consummated its love affair with Italian food.