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By Food & Wine
This amazing pasta casserole is has an incredible cheesy topping made with ricotta. Delicious Casserole Recipes

© Yunhee Kim Greek Baked Pasta
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 1/2 pounds lean ground lamb
1 onion, finely chopped
1 teaspoon dried oregano, crumbled
3/4 teaspoon cinnamon
Pinch of ground cloves
Salt and freshly ground pepper
3 cups jarred marinara sauce
1 pound ziti or penne
3 cups fresh ricotta (1 1/2 pounds)
4 large egg yolks
1/2 teaspoon ground nutmeg
3/4 cup freshly grated Parmigiano-Reggiano cheese

DIRECTIONS
1. Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring

By Food & Wine

F&W's Grace Parisi makes this superb fast and tangy lemon glazed chicken dish with fast-cooking boneless chicken thighs and store-bought sweet-spicy pickled peppers. Fantastic Chicken Recipes

© Quentin Bacon Chicken Scarpiello
INGREDIENTS
8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup Peppadew peppers or other pickled peppers, sliced

DIRECTIONS
1. Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer

By Food & Wine

Simmering leeks in cream is an easy way to create a quick but hearty sauce for this simple pasta. Fantastic Quick Pastas

© Quentin Bacon Fusilli with Creamed Leek and Spinach
INGREDIENTS
3/4 pound fusilli
1 1/2 tablespoons extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup heavy cream
4 cups packed baby spinach (4 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper

DIRECTIONS
1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the

By Food & Wine

F&W's Grace Parisi nestles salmon fillets in crunchy hunks of ciabatta bread tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked. Delicious Salmon Recipes

© Kana Okada Pan-Roasted Salmon-and-Bread Salad INGREDIENTS
Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
5 tablespoons extra-virgin olive oil
2 pints grape tomatoes, halved
2 large garlic cloves, minced
2 tablespoons salted capers, rinsed and coarsely chopped
1 lemon, halved lengthwise and very thinly sliced
1/4 cup chopped flat-leaf parsley
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

DIRECTIONS
1. Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.
2. In a large bowl, toss the tomato halves with the garlic,

By Food & Wine

Instead of making a traditional American barbecue sauce, F&W's Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar and ginger. Great Chicken Drumstick Recipes

© Con Poulos Chicken Drumsticks with Asian Barbecue Sauce
INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon Chinese five-spice powder
16 chicken drumsticks (3 pounds)
Salt and freshly ground pepper
3/4 cup hoisin sauce
1/4 cup sweet Asian chile sauce or hot pepper jelly
1/4 cup unseasoned rice vinegar
1/4 cup chicken stock or broth
2 tablespoons minced fresh ginger
2 large garlic cloves
1 teaspoon toasted sesame oil
1 cup toasted sesame seeds


DIRECTIONS
1. Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
2. Meanwhile, in a blender,

By Food & Wine

In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top. Best Steak in the U.S.

Grilled Skirt Steak with Poblano-Corn Sauce and Salsa Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
INGREDIENTS
2 ears of corn, husked
1 large poblano chile
1/4 cup extra-virgin olive oil, plus more for grilling
Salt
Freshly ground pepper
1 3/4 pounds skirt steak, cut into 5-inch pieces

DIRECTIONS
1. Light a grill or preheat a grill pan. Rub the corn and poblano lightly with oil and grill over high heat, just until the corn is lightly browned and the poblano is lightly charred all over but still firm, about 3 minutes.
2. Peel and core the poblano, then finely dice it. Cut the kernels from the corn cobs. Transfer half of the poblano and corn to a blender. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce.

By Food & Wine

Canned chickpeas are often used in salads or hummus, but F&W's Senior Recipe Developer Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vegetarian main course. Satisfying One-Pan Recipes

Curried Eggplant with Chickpeas and Spinach Curried Eggplant with Chickpeas and Spinach
INGREDIENTS
2 large garlic cloves, minced
Kosher salt
2 teaspoons Madras curry powder
1/2 cup vegetable oil
1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
1 large onion, cut into 1/2-inch wedges
One 15-ounce can chickpeas, drained
1/4 cup finely julienned fresh ginger
Freshly ground pepper
One 5-ounce bag baby spinach
Warm naan and plain yogurt, for serving



DIRECTIONS
1. Preheat the oven to 425°. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even

By Food & Wine

This delicious chicken dish has a savory-sweet glaze of brown sugar and fish sauce that caramelizes beautifully when roasted. The World's Best Cities for Street Food

© Eric Wolfinger Caramelized Ginger Chicken
INGREDIENTS
1/2 cup plus 2 tablespoons light brown sugar
1/3 cup plus 2 tablespoons Asian fish sauce
4 whole chicken legs
1/4 cup vegetable oil
6 scallions, white and green parts, thinly sliced
3 tablespoons soy sauce
1 1/2 tablespoons white vinegar
1 tablespoon honey
4 medium shallots, very finely chopped
4 garlic cloves, very finely chopped
1/2 cup minced peeled fresh ginger
3 Thai chiles, very finely chopped
1/2 cup sliced pickled daikon
Salt

DIRECTIONS
1. In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until the sugar is dissolved. Add the chicken legs and coat them thoroughly with the marinade. Let the chicken stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 450°.