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By Food & Wine

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish. More Delicious One-Pot Meals

© Michael Turek Chicken and Biscuits in a Pot
INGREDIENTS
6 tablespoons unsalted butter
2 shallots, thinly sliced
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 large carrot, cut into 1/3-inch chunks
1/2 cup dry white wine
1 1/4 cups plus 1 tablespoon self-rising flour
2 1/2 cups low-sodium chicken broth
Salt
Freshly ground pepper
3 cups shredded rotisserie chicken
1/2 cup frozen baby peas
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 cup plus 2 tablespoons whole milk

DIRECTIONS
1. Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1

By Food & Wine

One of F&W Senior Recipe Developer Grace Parisi's favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to help them cook more quickly. Skinless, boneless thighs also work well in this vibrant, herb-packed stew. Great Braising Recipes

© Michael Turek Braised Chicken with Cilantro, Mint and Chiles
INGREDIENTS
4 chicken drumsticks
4 skinless, boneless chicken thighs
1 tablespoon ground coriander
Salt
Freshly ground white pepper
2 tablespoons canola oil
1 cup packed cilantro, plus leaves for garnish
1/2 cup packed mint leaves
1 small onion, quartered
2 poblano chiles, stemmed and seeded
1 jalapeño, stemmed and seeded
1/2 cup light cream or half-and-half
Sliced pickled jalapeños, cooked rice and warm naan, for serving

DIRECTIONS
1. Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.
2. In a large Dutch oven or enameled cast-iron casserole, heat the oil. Add the

By Food & Wine

With America's cupcake obsession showing no signs of waning, talented pastry chefs at some of the best bakeries in the country are crafting outstanding variations with locally grown fruits, intense dark chocolate and other carefully selected ingredients. Here, Food & Wine names America's best new cupcakes.

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By Food & Wine

"We always need to remember that many people in need, whether here or overseas, don't have the freedom of time," says star chef José Andrés. "But if you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family with just a tiny bit of work." Fantastic Potato Recipes

© Con Poulos Garlicky Potatoes, Green Beans and Cauliflower
INGREDIENTS
1 pound fingerling potatoes, scrubbed but not peeled
Salt
3 cups cauliflower florets
1 pound green beans
3 tablespoons extra-virgin olive oil
4 garlic cloves, finely chopped
1/2 teaspoon spicy pimentón de la Vera (hot smoked Spanish paprika)
1 tablespoon sherry vinegar



DIRECTIONS
1. In a large pot, cover the fingerling potatoes with 2 inches of salted water and bring to a boil over high heat. Reduce the heat to moderate and cook until the potatoes are almost tender, about 8 minutes. Add the cauliflower florets and green beans to the pot and simmer until tender, about 5 minutes.
2. Meanwhile

By Food & Wine

The olive oil used to brown the chicken in this hearty Cuban recipe will shimmer once it's hot enough to be used. Great Cuban Recipes

© Con PoulosChicken in Pineapple Sauce
INGREDIENTS
1/2 cup all-purpose flour
One 3-pound chicken, cut into eight pieces
Salt
Freshly ground black pepper
1 teaspoon sweet paprika
1/4 cup extra-virgin olive oil
1 sweet onion, finely chopped
1 green bell pepper, finely chopped
4 garlic cloves, minced
1 cup dry white wine
1 cup chicken stock
1/2 cup pineapple juice
1/4 cup fresh lime juice
1 bay leaf
Steamed white rice, for serving

DIRECTIONS
1. Put the flour in a shallow bowl. Season the chicken with salt and black pepper and sprinkle with the paprika. Dredge the chicken in the flour, tapping off the excess.
2. In a large, deep skillet, heat the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once or twice, until golden brown, about 6 minutes. Transfer the chicken to a plate. Pour off all but 1

By Food & Wine

This bread pudding is a super simple dish that can be made with convenience foods like thinly sliced smoked turkey and Swiss cheese. It's also a great way to use up leftovers. Fantastic Savory Bread Puddings

© The Jewels of New YorkTurkey and Swiss Bread Pudding
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium onion, halved and thinly sliced
3 cups whole milk
4 large eggs
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground pepper
One 12-ounce loaf rustic white bread, cut into 1/2-inch dice (7 cups)
4 ounces thinly sliced smoked turkey, cut into 1/4-inch ribbons
6 ounces thinly sliced Swiss cheese, cut into 1/2-inch ribbons

DIRECTIONS
1. Preheat the oven to 375°. Set a rack in the top third of the oven. Lightly grease a 8-by-11 1/2-inch baking dish. In a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until browned, about 8 minutes.
2. In a large bowl, whisk the milk with the

By Food & Wine

Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: The garlic gets mixed with oil to marinate the zucchini, while the remaining garlic and hummus flavor the whole pizza. Easy and Delicious Pizza Recipes

© Con PoulosHummus and Grilled-Zucchini Pizzas
INGREDIENTS
One 7-ounce container of roasted-garlic hummus
3/4 cup extra-virgin olive oil, plus more for greasing
Salt
Freshly ground pepper
3 medium zucchini (1 1/2 pounds), sliced on the diagonal 1/4 inch thick
Two 8-ounce balls pizza dough

DIRECTIONS
1. Set a pizza stone in the oven and heat the oven to 500° for 30 minutes. Light a grill or preheat a grill pan. Scoop the garlic from the top of the hummus into a small bowl and stir in the 3/4 cup of olive oil. Season with salt and pepper. Transfer 3 tablespoons of the garlic oil to a large bowl. Add the zucchini and toss to coat. Whisk the hummus into the remaining garlic oil and season with salt and pepper.
2.

By Food & Wine

Chef Alejandro Ruíz Olmedo of Mexico's Casa Oaxaca roasts chicken breasts until the skin is crisp before serving them with super-flavorful mole negro and rice pilaf in this simple but amazingly satisfying dish. Try it with a fruity Australian Shiraz or California Zinfandel. Delicious Mexican Recipes

© Maura McEvoyPan-Roasted Chicken Breasts with Mole Negro
INGREDIENTS
1 cup black mole paste (see Note)
3 cups chicken stock
Salt and freshly ground pepper
2 tablespoons vegetable oil
4 bone-in chicken breast halves, with skin
Toasted sesame seeds, for garnish

DIRECTIONS
1. Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes. Season with salt and pepper.
2. In an ovenproof skillet, heat the oil until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned and crisp, 4