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By Food & Wine

These juicy meatballs are fantastic with spaghetti or on a hoagie roll. Slow Cooker Recipes

© Fredrika Stjärne Slow Cooker Meatballs in Tomato Sauce
INGREDIENTS
Two 28-ounce cans whole tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
2 pounds ground beef chuck
3 tablespoons dry bread crumbs
1 egg, lightly beaten
3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper

DIRECTIONS
1. Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.
2. Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1

By Food & Wine

These deliciously crispy egg-and-panko-coated chicken cutlets from L.A. chef Roy Choi take only 30 minutes to prepare. Quick Chicken Recipes

© Con Poulos Chicken Katsu
INGREDIENTS
8 skinless, boneless chicken thighs (about 6 ounces each)
Salt
1 cup all-purpose flour
3 large eggs, lightly beaten with 3 tablespoons of water
3 cups panko bread crumbs
3 cups vegetable oil
Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving

DIRECTIONS
1. Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper-lined baking sheet. Repeat with the remaining chicken.
2. Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry

By Food & Wine

Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Brilliant Egg Recipes

© Chris Court Ham and Potato Chip Tortilla
INGREDIENTS
1 dozen large eggs
One 5-ounce bag jalapeño potato chips, lightly crushed
1/4 cup extra-virgin olive oil
One 1/2-pound ham steak, cut into 1/2-inch dice
3 large scallions, sliced

DIRECTIONS
1. Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, beat the eggs. Add the potato chips and mash to break them up.
2. In a large ovenproof nonstick skillet, heat the olive oil. Add the diced ham and sliced scallions and cook over high heat for 1 minute. Add the eggs and cook until set on the bottom and side, about 3 minutes. Broil the tortilla for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the tortilla onto a plate, cut into wedges and serve.

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By Food & Wine

These marvelous Christmas cookies from pastry chefs Matt Lewis and Renato Poliafito of Baked in Brooklyn combine chocolate with spicy gingerbread. An added benefit of these cookies: The supple dough is very easy to work with, and the scraps can be rerolled and cut out. Fabulous Holiday Cookies

© Ditte Isager Chocolate-Gingerbread Cookies
INGREDIENTS
Cookies
3 1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter, softened
1/3 cup solid vegetable shortening
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces bittersweet chocolate, melted and cooled

Icing
1 1/4 cups confectioners' sugar
1 large egg white
1 teaspoon fresh lemon juice
Mascarpone Filling, optional

DIRECTIONS
1. In a medium bowl, whisk the flour with the cocoa

By Food & Wine

This simple and hearty stew can be made at night for a quick dinner the next day. Serve with plenty of toasted bread to eat with the flavorful, spreadable cloves of garlic. Amazing Slow Cooker Recipes

Slow Cooker Chicken with 40 Cloves of Garlic
INGREDIENTS
1/2 cup dry white wine
Large pinch of saffron threads
6 skinless chicken drumsticks
6 skinless chicken thighs (bone-in)
3 tablespoons unsalted butter
2 medium leeks, white and tender green parts only, coarsely chopped
1/8 teaspoon freshly grated nutmeg
2 1/2 cups chicken stock or low-sodium broth
1/4 cup sweet sherry
Salt and freshly ground pepper
3 large heads of garlic, separated into unpeeled cloves
1/3 cup Niçoise olives
1/3 cup picholine olives
Salt and freshly ground pepper
Toasted bread, for serving

DIRECTIONS
1. Pour 1/4 cup of the white wine into a small bowl. Crumble in the saffron and let stand for 5 minutes. On a large rimmed baking sheet, drizzle

By Food & Wine

Cookbook author Paula Wolfert caramelizes cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins and red pepper flakes. Delicious Cauliflower Recipes

Pan-Roasted Cauliflower with Pine Nuts and RaisinsPan-Roasted Cauliflower with Pine Nuts and Raisins
INGREDIENTS
2 tablespoons raisins (not golden)
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 teaspoon sugar
2 cups tomatoes-drained, peeled, seeded and chopped
Pinch of crushed red pepper, preferably Marash
Salt and freshly ground black pepper
2 tablespoons pine nuts
1 garlic clove, finely chopped
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice

DIRECTIONS
1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
2. Meanwhile, in a 10- to 12-inch ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook

By Food & Wine

In this supereasy one-pot recipe, all you do is set chicken on top of a mix of squash, apples and sage and roast it. Fantastic One-Pot Meals

Butternut Squash-Chicken Pan-Roast Butternut Squash-Chicken Pan-Roast
INGREDIENTS
One 1 1/2-pound butternut squash, peeled and cut into 3/4-inch dice
3 Fuji apples, peeled and cut into 3/4-inch dice
1 tablespoon chopped sage
1/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
6 whole chicken legs (3 pounds)
2 tablespoons unsalted butter, thinly sliced

DIRECTIONS
1. Preheat the oven to 400°. In a large roasting pan, toss the squash, apples and sage with the olive oil and season with salt and pepper. Season the chicken legs and set them on top. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through.
2. Transfer the chicken to a plate and keep warm. Place the roasting pan over a burner and boil, stirring, until the pan juices are

By Food & Wine

As comforting as powdered cocoa may be, the new class of high-intensity hot-chocolate drinks gives a cacao rush akin to eating truffles or a luscious chocolate dessert. Here, Food & Wine names the best hot chocolate in the U.S.

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