Blog Posts by foodandwine.com

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

By Food & Wine
German Chocolate Cake SundaeGerman Chocolate Cake Sundae
Grace Parisi, Food & Wine's Senior Recipe Developer, loves to take classic dessert recipes, break them down into their components and reconfigure. In this irresistible recipe, Parisi transforms a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.

INGREDIENTS
1 cup unsweetened wide-flake coconut chips (2 ounces)
3/4 cup pecan halves (2 ounces)
1 cup granulated sugar
2 tablespoons light corn syrup
3/4 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of sea salt
2 pints coconut ice cream
1 cup coarsely crumbled chocolate wafer cookies


DIRECTIONS
1. Preheat the oven to 350°. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.
2. Meanwhile, in a large saucepan, combine the

By Grace Parisi, Senior Recipe Developer, Food & Wine

Chicken Burgers with Spicy Peanut SauceChicken Burgers with Spicy Peanut Sauce
Always on a quest to limit my family's consumption of red meat (and use chicken in sneaky ways), I created this burger with spicy Thai peanut sauce as a sort of sandwichy riff on chicken satay. It's superfun, superlean and superdelicious! When I want a lower-carb dinner, I form the meat mixture into smaller patties and skewer them onto sugar cane or lemongrass stalks, grill them like kebabs and serve them with lettuce leaves.

INGREDIENTS
1 1/4 pounds ground chicken
1/4 cup plus 2 tablespoons very finely chopped red onion
2 tablespoons vegetable oil, plus more for brushing
2 teaspoons chile powder
Salt
1 teaspoon garam masala
1/4 cup unsweetened coconut milk
2 tablespoons creamy peanut butter
2 tablespoons hot water
2 tablespoons chopped salted peanuts
4 round ciabatta rolls, split and toasted
Lettuce, for serving

DIRECTIONS
1. In a medium bowl, combine the ground chicken with 1/4

By Food & Wine

Mango-Peach Sangria
Mango-Peach Sangria
John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier--it has a nice balance of fruit and acidity," he says.

INGREDIENTS
1/4 cup mint
1 cup Grand Marnier
2 peaches, cut into thin wedges
1 bottle Viognier
1/3 cup water
1 mango, chopped
1/3 cup sugar

DIRECTIONS
1. In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.


More from Food & Wine:
More Delicious Sangria Recipes
America's Best Bars
Summer Fruit Cocktails
Great Pitcher Drinks
Beautiful Cocktails
Fabulous Mango Recipes

By Food & Wine

Gianduja MousseNutella Mousse
As if the chocolate-hazelnut spread Nutella isn't delicious enough straight off the spoon, Grace Parisi, Food & Wine's Senior Recipe Developer, folds in whipped cream and crème fraîche to create a truly decadent (and ridiculously easy) mousse.

INGREDIENTS
1/2 cup chocolate-hazelnut paste, such as Nutella
1/4 cup crème fraîche
1 1/2 teaspoons brandy or hazelnut liqueur
1/2 cup heavy cream
Chocolate wafer cookies, for serving

DIRECTIONS
1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies.

More from Food & Wine:
More Chocolate Desserts
Beautiful Desserts
Crave-Worthy Chocolate Chip Cookie Recipes

By Food & Wine

You can get molten chocolate cake anywhere in the U.S., from Washington state to Maine, but good luck finding a fried peach pie in New York or kuchen in Key West. Despite the widespread availability of many foods across America, some dessert traditions remain hyper-regional. Here, Food & Wine names America's Best Regional Desserts.

Shave Ice Shave Ice
A specialty of Hawaii, shave ice is shaved from blocks of ice and topped with Day Glo syrups and Asian toppings, like sweet red adzuki beans and chewy mochi balls made from rice flour. In Lahaina, Ululani's shave ice is so fine that it recalls a sorbet; toppings range from fresh fruit to tapioca pearls in coconut milk.

Photo © Nina Kuna.



Coca-Cola CakeCoca-Cola Cake
From the soft drink's hometown of Atlanta comes this unique dessert-a layer cake that gets its extra-light texture (and caramel color) from the effervescent soda added to the batter. At the popular all-day spot West Egg Café, Coca-Cola cupcakes and cakes are served with

By Ray Isle, Executive Wine Editor, Food & Wine

Pairing wine with grilled foods is a forgiving task. For lighter foods--white-fleshed fish, vegetables, chicken breasts--pick a lighter wine. For heartier foods--sausages, burgers, steaks--choose a more robust wine. Here, F&W's Ray Isle names a selection of easy-to-find bottles, all available for $20 or less, to go with grilled foods of all kinds in his list of the best wines for summer.

More from Food & Wine

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America's Best Bars

Best Burgers in the U.S.

15 Rules for Great Wine and Food Pairings

Summer Grilling Recipes

By Alessandra Bulow, Food & Wine

In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city. Here, Food & Wine names the best steak in the U.S.

More from Food & Wine:

Click Here for More of the Best Steak in the U.S.

Best Burgers in the U.S.

Best Pizza Places in the U.S.

Best Fried Chicken in the U.S.

America's Best BBQ Cities