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
Blog Posts by foodandwine.com
5-Ingredient Recipe: Fusilli with Creamed Leek and Spinach
By foodandwine.com | Shine Food – Wed, Oct 17, 2012 9:59 AM EDTOne-Pot Meal: Pan-Roasted Salmon-and-Bread Salad
By foodandwine.com | Shine Food – Tue, Oct 16, 2012 6:22 PM EDTBy Food & Wine
Read More »from One-Pot Meal: Pan-Roasted Salmon-and-Bread Salad
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,Chicken of the Week: Chicken Drumsticks with Asian Barbecue Sauce
By foodandwine.com | Shine Food – Tue, Oct 16, 2012 5:45 PM EDTBy Food & Wine
Read More »from Chicken of the Week: Chicken Drumsticks with Asian Barbecue Sauce
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,3-Ingredient Recipe: Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
By foodandwine.com | Shine Food – Wed, Oct 10, 2012 8:33 AM EDTBy Food & Wine
Read More »from 3-Ingredient Recipe: Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
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.One-Pan Meal: Curried Eggplant with Chickpeas and Spinach
By foodandwine.com | Shine Food – Wed, Oct 10, 2012 8:30 AM EDTBy Food & Wine
Read More »from One-Pan Meal: Curried Eggplant with Chickpeas and Spinach
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 evenChicken of the Week: Caramelized Ginger Chicken
By foodandwine.com | Shine Food – Wed, Oct 10, 2012 8:29 AM EDTBy Food & Wine
Read More »from Chicken of the Week: Caramelized Ginger Chicken
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°.By Food & Wine
Read More »from Cocktail of the Week: Mint Julep
When New Orleans bartender Chris McMillian mixes mint juleps at Bar UnCommon, he recites an ode, written in the 1890s by a Kentucky newspaperman, that calls the cocktail "the zenith of man's pleasure...the very dream of drinks." Brilliant Classic Cocktails
© Wendell T. Webber Mint Julep
INGREDIENTS
8 mint leaves, plus mint sprigs for garnish
1/2 ounce Simple Syrup
2 ounces bourbon, preferably overproof
Crushed ice
DIRECTIONS
1. In a chilled julep cup or fizz glass, muddle the mint leaves and Simple Syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprigs.
More from Food & Wine
More Classic Cocktails
America's Best Bars
Garden-to-Glass Cocktails
Top 10 Best New Bars in the U.S.
Beautiful CocktailsBy Food & Wine
Read More »from Sweet Splurge: Lemon Ice Box Pie
This silken frozen pie requires only 25 minutes of baking to set the lemony center and bake the crunchy graham crust. America's Best Pie Spots
© Taunton PressLemon Ice Box Pie
INGREDIENTS
14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks
DIRECTIONS
1. Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
2. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour theChicken of the Week: Yucatán-Spiced Chicken
By foodandwine.com | Shine Food – Wed, Oct 3, 2012 12:00 PM EDTBy Food & Wine
Read More »from Chicken of the Week: Yucatán-Spiced Chicken
These roasted bone-in chicken breasts topped with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. They get a spicy-zesty kick from a puree made with ancho powder and lime. More Delicious Chicken Recipes
© John Kernick Yucatán-Spiced Chicken
INGREDIENTS
Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
4 garlic cloves, chopped
3 tablespoons ancho chile powder
2 tablespoons chopped fresh oregano
Extra-virgin olive oil
Salt and freshly ground pepper
Four 8-ounce chicken breast halves on the bone, with skin
1 large chayote--halved lengthwise, pitted and cut into 12 wedges
1 seeded poblano, cut into thin rings
1 red onion, thinly sliced into rings
2 tablespoons each of thinly sliced cilantro and mint
DIRECTIONS
1. Preheat the oven to 425°. In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano and 1/4 cup of oil. Season with saltBy Food & Wine
Read More »from 21st Century Healthy PantryPeanut Butter Rice Krispie Treats
There's a world of healthy ingredients you've probably never tried, even if you're an adventurous cook. It's time to explore something new. That's why F&W collected shopping lists from three brilliant innovators: a vegan expert, a meat-centric chef and a baking genius. Here, their kitchen pantry staples, plus amazing peanut butter Rice Krispie treats.
Vegan Recipes
Vegan Grocery List
Akasha Richmond was once a private chef, preparing healthy meals for celebrities like Michael Jackson and Barbra Streisand. At her Los Angeles restaurant, Akasha, she now creates excellent dishes for both vegans and omnivores.
Vegenaise "I use this dairy-free, eggless version of mayonnaise, and no one in my restaurant ever knows."
Earth Balance Coconut Spread "I swap this spread for butter in mashed potatoes. It's lactose-, soy- and gluten-free."
Nutritional Yeast "I like it sprinkled on popcorn and salads. It's high in protein and a great flavor enhancer."
Beans and Legumes "I adore all
