Blog Posts by foodandwine.com

By Food & Wine

"I love meat loaf, but I hate that it's cooked all the way through," says chef Jamie Bissonnette. For these burgers, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).
Best Burgers in the U.S.

Ultimate Cheese-Stuffed BurgersCheesy Burgers with Soy-Spiked Ketchup

INGREDIENTS
1/2 cup plus 2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon fresh lime juice
1 1/2 teaspoons ancho chile powder
1 1/2 pounds ground beef chuck, preferably 80 or 85 percent lean
1/2 cup shredded Colby cheese
1/4 cup minced red onion
2 tablespoons minced kosher pickles
2 tablespoons plain dry bread crumbs
3 garlic cloves, minced
1/2 teaspoon Tabasco
Canola oil, for brushing
Kosher salt
Freshly ground black pepper
6 potato hamburger buns, split and toasted
Mayonnaise, lettuce and sliced red onion, for serving

DIRECTIONS
1. In a medium bowl, whisk

By Food & Wine

Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles. Best Grilled Chicken Recipes

Harissa Chicken with Green-Chile-and-Tomato SaladHarissa Chicken with Green-Chile-and-Tomato Salad
INGREDIENTS
2 tablespoons sweet paprika
1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground caraway
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 skinless boneless chicken breast halves, lightly pounded
2 mild green chiles, such as Italian frying peppers
1/2 small red onion, thinly sliced
1/2 pound grape tomatoes, halved
1/2 cup chopped cilantro

DIRECTIONS
1. In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.

By Food & Wine

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp. Amazing 7-Minute Recipes

Chile Shrimp with Butter Beans and Lemony CouscousChile Shrimp with Butter Beans and Lemony Couscous

INGREDIENTS
2/3 cup couscous
3 tablespoons extra-virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 teaspoon crushed red pepper
2 tablespoons unsalted butter
One 15-ounce can butter beans, rinsed and drained
2 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped parsley


DIRECTIONS
1. In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
2. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
3. Fold the bean mixture, parsley and remaining 1 tablespoon of

By Food & Wine

Perfect for a graduation party, this is a giant, crowd-pleasing cake, layering light, white cake with fluffy, rich chocolate ganache. Beautiful Layer Cakes

Giant Black-and-White Layer CakeGiant Black-and-White Layer Cake
INGREDIENTS
CAKE
6 cups cake flour (28 ounces or 800 grams)
2 tablespoons baking powder
1 1/2 teaspoons table salt
2 cups milk
1 1/2 tablespoons pure vanilla extract
3 sticks unsalted butter, softened
4 cups sugar
8 large eggs, at room temperature
Confectioners' sugar, for dusting
FROSTING AND FILLING
1 quart heavy cream
2 cups sugar
1 1/2 pounds extra-dark (75 to 85 percent) chocolate, chopped
4 sticks unsalted butter (1 pound), softened
2 cups confectioners' sugar

DIRECTIONS
1. MAKE THE CAKE Preheat the oven to 350°; arrange 3 racks in the oven. Line three 12-by-17-inch baking sheets with parchment paper and spray with vegetable oil.
2. In a large bowl, whisk the cake flour with the baking powder and salt. In a measuring cup, combine the milk and vanilla. In the bowl

By Food & Wine

F&W's Grace Parisi creates a delicious peanut sauce for these juicy burgers using creamy peanut butter and coconut milk. Best Burgers in the U.S.

Chicken Burgers with Peanut SauceChicken Burgers with Spicy Peanut Sauce
INGREDIENTS
1 1/4 pounds ground chicken
1/4 cup plus 2 tablespoons very finely chopped red onion
2 tablespoons vegetable oil, plus more for brushing
2 teaspoons chile powder
Salt
1 teaspoon garam masala
1/4 cup unsweetened coconut milk
2 tablespoons creamy peanut butter
2 tablespoons hot water
2 tablespoons chopped salted peanuts
4 round ciabatta rolls, split and toasted
Lettuce, for serving

DIRECTIONS
1. In a medium bowl, combine the ground chicken with 1/4 cup of the chopped onion, 1 tablespoon of the vegetable oil, 1 teaspoon of the chile powder, 1 teaspoon of salt and the garam masala. Using slightly moistened hands, form the ground-chicken mixture into four 4-inch patties.
2. In a medium saucepan, heat the remaining 1 tablespoon of vegetable oil. Add the remaining 2 tablespoons of chopped onion and 1

By Marcia Kiesel, Food & Wine

Mom's Chocolate Cake
Mom's Chocolate Cake
This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
Chocolate Frosting:
1 1/3 cups heavy cream
1 1/2 cups sugar
6 ounces unsweetened chocolate
1 stick (4 ounces) plus 2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
Pinch of salt

DIRECTIONS
1. Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
2. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and

By Food & Wine

This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread." America's Best Brunch Cities

Bacon-Egg-and-Cheddar Breakfast CasseroleBacon, Tomato and Cheddar Breakfast Bake with Eggs

INGREDIENTS
1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes--drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

DIRECTIONS
1. Preheat the oven to 350°. Lightly oil a

By Food & Wine

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries.
Delicious Breakfast Recipes

Perfect Blueberry MuffinsPerfect Blueberry Muffins

INGREDIENTS
MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 stick unsalted butter, melted and cooled
1/2 cup whole milk
3/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon finely grated lemon zest
2 large eggs
1 1/2 cups blueberries


DIRECTIONS
1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.

Make Ahead The muffins can be stored in an airtight container for up