This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

Autumn begins Saturday, Sept. 22. And its approach started me thinking about the widespread, still growing interest in cooking with the seasons. I’m all for seasonality, and my chefs and I always love ...