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
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
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
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.
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By Food & WineRead More »from Cocktail of the Week: Fresh Tomato Bloody Marys
- foodandwine.com | Shine Food – Tue, Aug 21, 2012 2:29 PM EDT
By Food & WineRead More »from Chicken of the Week: Vinegar-Braised Chicken with Leeks and Peas
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
8 whole chicken legs
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
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 & WineRead More »from Sweet Splurge: German Chocolate Cake Sundae
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.
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
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 & WineRead More »from Chicken Burgers with Spicy Peanut Sauce
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.
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
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
1. In a medium bowl, combine the ground chicken with 1/4
By Food & WineRead More »from Cocktail of the Week: 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.
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
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.
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Fabulous Mango Recipes
By Food & WineRead More »from Sweet Splurge: Nutella Mousse
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.
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
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.
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By Food & WineRead More »from America's Best Regional Desserts
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.
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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.
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By Food & Wine
The megatrend of restaurant breakfasts has spawned a mini-trend: the restaurant breakfast sandwich. From biscuit bombs to a version that uses sliced bread pudding in place of bread, Food & Wine editors name the best breakfast sandwiches in the U.S.
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