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By Food & Wine

Curried Chicken on Pita F&W contributor Marcia Kiesel imparts Indian flavors to boneless chicken breasts by incorporating garam masala, a fragrant spice blend that includes coriander, cardamom and cumin. More Fast Chicken Recipes


Curried Chicken on Pita
INGREDIENTS
1 1/4 cups plain low-fat yogurt
4 garlic cloves, very finely chopped
2 teaspoons garam masala
2 teaspoons curry powder
1 pound skinless, boneless chicken breast halves, cut crosswise into 1/3-inch strips
1 tablespoon vegetable oil
2 jalapeños, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
Salt and freshly ground pepper
Four 8-inch whole wheat pita breads
4 romaine lettuce leaves
1 large tomato, cut into thin wedges
1 medium cucumber-peeled, halved, seeded and cut into thin crescents

DIRECTIONS
1. Preheat the oven to 400°. In a medium bowl, mix 1 tablespoon of the yogurt with the garlic, garam masala and curry powder. Add the chicken strips and stir until they are thoroughly

Big Bob Gibson's Chicken with White Barbecue Sauce.By Emily Thelin, Food & Wine

"A lot of people marinate raw food in barbecue sauce, because they're thinking, Oh, I want barbecued chicken," says grilling expert Elizabeth Karmel. The problem is that sauce often contains sugar, which burns quickly, resulting in a lackluster version of the classic dish. Here, the Hill Country Barbecue chef identifies more ways to ruin a cookout, and how to avoid those mistakes.

Slideshow: Best Grilling Recipes Ever

1. COOKING WITHOUT HEATING THE GRILL Just like you'd heat a sauté pan before you put food in it, it's very important to preheat the grill to cook any foods properly. Preheating also sterilizes the grill by burning off any residue.

2. LEAVING THE LID OPEN You would never bake a cake with the oven door open, right? Just like preheating is essential to proper cooking, so is temperature control while grilling.

3. IGNORING THE DIFFERENCE BETWEEN DIRECT AND INDIRECT HEAT I've got a couple of good rules of thumb: If something takes 20 minutes or

By Grace Parisi, Senior Recipe Developer, Food & Wine

Honey-Lime Strawberries with Whipped Cream Strawberries and cream make such a trite, hackneyed combination, but it's one I unapologetically will never grow tired of. It just needs a little help from some well-conceived ingredients. Here, I've made a quick syrup of mild honey, fresh lime juice and a hint of cardamom, brought it to a boil and poured it over sliced strawberries. Thirty minutes later, cooled and juicy, the compote is poured over tart lemon sorbet and topped with honey-spiked whipped cream. A little bit of lime zest makes this refreshing, quick dessert even brighter.
Slideshow: Juicy Strawberry Recipes



Honey-Lime Strawberries with Whipped Cream
INGREDIENTS
2 pounds strawberries, hulled and thinly sliced
1/4 cup plus 3 tablespoons honey, preferably acacia or another mild-flavored honey
2 tablespoons freshly squeezed lime juice
1/2 teaspoon finely grated lime zest, plus more for garnish
Scant 1/4 teaspoon ground cardamom
1 cup heavy cream
2 pints lemon

By Food & Wine

Crispy Corn Tortillas with Chicken and Cheddar For these flautas, Grace Parisi, F&W's Senior Recipe Developer, rolls tortillas around a savory filling and pan-fries them until crisp. More Fast Mexican Recipes

Crispy Corn Tortillas with Chicken and Cheddar
INGREDIENTS
2 jalapeños
2 cups finely shredded roast chicken
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 teaspoon cumin seeds
Salt
Freshly ground pepper
12 corn tortillas
Vegetable oil, for frying
4 radishes, very thinly sliced
1/4 cup chopped cilantro
2 tablespoons finely chopped red onion
1 teaspoon fresh lime juice

DIRECTIONS
1. Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
2. Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the

By Food & Wine

Watermelon-Tequila Cocktails When watermelon is in abundance, this is a great way to use it. Chef Bobby Flay purees seedless watermelon chunks, then strains the juice through a sieve and mixes it with silver tequila, sugar syrup, blueberries, mint and fresh lime juice. More Watermelon Drinks

Watermelon-Tequila Cocktails
INGREDIENTS
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
1 1/4 cups silver tequila
Ice
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish

DIRECTIONS
1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
3. In a large pitcher, combine the sugar syrup with

By Food & Wine

Food & Wine's Test Kitchen cooks created amazing recipes with only three key ingredients each, plus oil, salt and pepper. Their trick: exploiting the multitasking potential of everything from store-bought granola (ground in a food processor to make a kind of flour) to lemon juice (which both flavors and thickens a luscious pudding). Here, F&W presents the ultimate 3-ingredient recipes for summer.

Summer Berry TartsSummer Berry Tarts
Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.

INGREDIENTS
7 ounces frozen all-butter puff pastry from one 14-ounce package, thawed in the refrigerator
1/4 cup sugar
1/4 cup water
1 pound blackberries and raspberries (about 4 cups)

DIRECTIONS
1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut

By Food & Wine

Like a classic Bloody Mary, this fiery drink made with beautiful fresh tomatoes is a delicious brunch cocktail--with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.

Fresh Tomato Bloody MarysFresh Tomato Bloody Marys
INGREDIENTS
GARNISH
2 small celery ribs, minced
2 tablespoons minced onion
1 medium green heirloom tomato, such as a Green Zebra, minced
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Salt

BLOODY MARY
1 1/2 pounds chilled red tomatoes, coarsely chopped
1/2 cup chilled vodka
1 cup ice cubes
1 teaspoon tomato paste
1/2 small red chile, seeded and coarsely chopped
1/2 teaspoon celery salt
4 medium celery ribs and 4 thin green chiles (optional), for serving

DIRECTIONS
1. In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.
2. In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses.

By Food & Wine

Vinegar-Braised Chicken with Leeks and PeasThis outstanding chicken dish by Grace Parisi, F&W's Senior Recipe Developer, is easy enough for a simple weeknight dinner and elegant enough for a dinner party.

Vinegar-Braised Chicken with Leeks and Peas
INGREDIENTS
8 whole chicken legs
Salt
Freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 large leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup white balsamic vinegar
One 10-ounce package frozen baby peas, thawed
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
1/2 cup crème fraîche

DIRECTIONS
1. Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
2. In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin