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"I have a lot of guys from Oaxaca in my kitchen, and they put salt on everything," says Los Angeles chef Travis Lett of Gjelina. "When I saw one of them add salt to this dessert, I thought, Hey, that's a great idea." More Sweet and Salty Desserts

© Dave Lauridsen Butterscotch Pots de Crème with Caramel Sauce
INGREDIENTS
POTS DE CRÈME
1 1/2 sticks unsalted butter
1 cup dark brown sugar
5 cups heavy cream
1 scant tablespoon fine sea salt
1 vanilla bean, seeds scraped
6 large egg yolks
Boiling water

CARAMEL SAUCE
1 cup sugar
1 teaspoon pure vanilla extract
Whipped crème fraîche and Maldon sea salt, for serving

DIRECTIONS
1. Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds.
2. In a large heatproof bowl, whisk the egg yolks. Gradually

By Food & Wine

In this fabulous roast chicken recipe, chicken is sealed inside a pot using store-bought pizza dough, a twist on a very old French technique to help maximize flavor. The dough underneath the lid gets flavored with the juices, while the dough on the outside bakes to a deliciously crackery crust. More Fantastic Roast Chicken Recipes

© John KernickPot-Roasted Chicken with Mushrooms
INGREDIENTS
20 thyme sprigs
4 bay leaves
The contents of 4 chamomile tea bags
One 3 1/2-pound chicken, patted dry
Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
1 1/2 pounds fresh or thawed frozen pizza dough
3/4 pound Brussels sprouts, thinly sliced
1/4 cup extra-virgin olive oil
4 large garlic cloves, smashed
3/4 pound mixed wild mushrooms, such as Shiitake and oyster, stemmed and thickly sliced
2 cups canned chicken broth, boiled until reduced to 1 cup

DIRECTIONS
1. Preheat the oven to 375°. Spread the thyme, bay leaves and chamomile in

By Food & Wine

This Korean-inspired dish is great for people trying to cut down on carbohydrates, because the meat is wrapped in lettuce instead of served on bread. Healthy Asian Recipes

© Raymond Hom Korean-Style Chicken Wraps
INGREDIENTS
Hoisin sauce
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 teaspoon Asian chili-garlic sauce
1 teaspoon Asian sesame oil
Salt and freshly ground pepper
3 pounds skinless, boneless chicken thighs, trimmed of visible fat
Vegetable oil, for brushing
1 head green leaf lettuce, separated into leaves
1 small cucumber, peeled and cut into 2-inch matchsticks
3 scallions, cut into 2-inch matchsticks
Lime wedges, for serving

DIRECTIONS
1. Light a grill. In a medium bowl, combine 1/4 cup of hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil. Season the barbecue sauce with salt and pepper.
2. Brush the chicken lightly with vegetable oil

By Food & Wine

© John Kernick This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine, and deep-red pomegranate juice. More Festive Party Punches

Sparkling Pomegranate Punch
INGREDIENTS
2 oranges, thinly sliced crosswise
1/4 cup pomegranate seeds
3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
Ice cubes, for serving
Two 750-milliliter bottles sparkling wine, chilled
3 tablespoons sugar
1 cup diced fresh pineapple (1/2 inch)
1 cup pomegranate juice

DIRECTIONS
1. In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.

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By Food & Wine

© Con Poulos Grace Parisi, F&W's Senior Recipe Developer, brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty "cheater's" cheesecake. The plastic-wrapped cake can be refrigerated for up to three days.
More Chocolate Dessert Recipes

Icebox Chocolate Cheesecake
INGREDIENTS
70 Nabisco Famous Chocolate Wafers (from 2 packages)
Three 8-ounce packages cream cheese, at room temperature
1 cup chocolate syrup, such as Hershey's

DIRECTIONS
1. Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.
2. In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate

By Food & Wine

F&W's Grace Parisi creates maximum strawberry flavor by mixing jam into the fluffy frosting of this riff on a classic strawberry shortcake. More Brilliant Cupcakes

© Kana Okada Strawberry Shortcake Cupcakes
INGREDIENTS
CAKE
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature



FROSTING AND TOPPING
6 tablespoons unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons milk or heavy cream
Strawberry jam

DIRECTIONS
1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the

By Food & Wine

This Asian-style sangria combines Sauvignon Blanc with green tea-flavored vodka, but it can be made with plain or citrus vodka as well. More Sangria Recipes

© Matthew Hranek Zen Sangria
INGREDIENTS
One 750-milliliter bottle dry white wine, such as Sauvignon Blanc
2 1/2 cups pomegranate juice, chilled
2 1/2 cups pear nectar, chilled
2 1/2 cups apricot nectar, chilled
1 cup green-tea vodka, like Charbay
Ice
1 Anjou or Bartlett pear, thinly sliced, for garnish






DIRECTIONS
1. In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices and serve.

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By Food & Wine

© Tina Rupp This healthy chicken dish is inspired by classic chicken cacciatore but uses low-calorie red wine vinegar instead of red wine. Be sure to brown the chicken pieces before adding the vinegar and chicken stock to better create the flavorful glaze. Fast Chicken Recipes

Quick Vinegar-Braised Chicken with Garlic
INGREDIENTS
1 tablespoon vegetable oil
1 1/2 pounds skinless boneless chicken thighs, trimmed of all visible fat and cut into 2-inch pieces
Salt and freshly ground pepper
2 garlic cloves, thinly sliced
Celery leaves from 1 large bunch
1/2 cup chicken stock
1/2 cup red wine vinegar
1 tablespoon chopped flat-leaf parsley

DIRECTIONS
1. In a large skillet, heat the oil until shimmering. Season the chicken with salt and pepper; add it to the pan in a single layer. Cook over high heat, turning once, until well browned, 8 minutes. Stir in the garlic and cook over moderate heat just until fragrant, 1 minute. Add most of the celery leaves and stir just until wilted,