Blog Posts by foodandwine.com

By Food & Wine

Cooks usually reserve dark, tough leek greens for stock. Here, F&W's Grace Parisi sautés them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego. Best Mac and Cheese in the U.S.

Leek Mac and CheeseLeek Mac and Cheese

INGREDIENTS
4 tablespoons unsalted butter
1 bunch leek greens (from 1 1/2 pounds of leeks), thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
3 cups half-and-half or whole milk
10 ounces Manchego cheese, shredded (2 1/2 cups)
1 pound elbow macaroni

DIRECTIONS
1. Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the leeks and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper. Cook over low heat until very tender, about 20 minutes.
2. Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and

By Food & Wine

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing. Delicious Spring Recipes

Spring Peas and Greens with Cacio e Pepe DressingSpring Peas and Greens with Cacio e Pepe Dressing
INGREDIENTS
1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
3/4 teaspoon coarsely cracked black peppercorns
Kosher salt
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedges

DIRECTIONS
1. In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.
2. Bring a

By Food & Wine

Chicken and walnuts always taste great together. Here the combination is enhanced by the peppery bite of watercress. Fast Chicken Recipes

Bow Ties with Chicken, Watercress, and WalnutsBow Ties with Chicken, Watercress, and Walnuts
INGREDIENTS
1/3 cup walnuts
8 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt
Fresh-ground black pepper
2 tablespoons red-wine vinegar
1/2 pound multicolored or plain bow ties
1 bunch watercress (about 5 ounces), large stems removed

DIRECTIONS
1. In a large nonstick frying pan, toast the walnuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.
2. In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with 1/8 teaspoon each salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let rest for 5 minutes before cutting the meat into chunks.
3. In a medium glass or

By Food & Wine

If you prefer, use strips of pork tenderloin instead of beef in this delicious dish. Best Chinese Restaurants in the U.S.

Beef Fried RiceBeef Fried Rice
INGREDIENTS
3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red-pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 scallions including green tops, chopped

DIRECTIONS
1. In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
2. Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes.

By Food & Wine

For an additional layer of flavor, add sesame or chili oil to the bowls of soup when serving. Slow Cooker Recipes

Slow Cooker Ginger-Beef Noodle SoupSlow Cooker Ginger-Beef Noodle Soup
INGREDIENTS
1 1/2 pounds beef chuck in one piece
8 cups beef broth
4 cups water
1/2 cup soy sauce
1/2 cup plus 2 tablespoons very thinly sliced peeled ginger (4 ounces)
1 onion, coarsely chopped
3 garlic cloves, thinly sliced
1/2 star anise pod
1/2 pound shiitake mushrooms, caps only, thickly sliced
3 large scallions, thinly sliced
1 pound fresh Chinese egg noodles or thick Japanese udon
Toasted sesame oil or hot chili oil, for serving

DIRECTIONS
1. In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
2. Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes,

By Food & Wine

Cooking the onion with the garlic, ginger, curry, cumin and tumeric before adding it to the slow cooker helps intensify the Thai-inspired flavors. Slow Cooker Recipes

Slow Cooker Coconut Pork CurrySlow Cooker Coconut Pork Curry
INGREDIENTS
2 tablespoons vegetable oil
4 pounds boneless pork shoulder, cut into 2-inch pieces
Salt and freshly ground pepper
1 large onion, chopped
3 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon mild curry powder
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
One 14-ounce can diced tomatoes
1 cup unsweetened coconut milk
3 cups chicken stock or low-sodium broth
Steamed rice, chopped cilantro and sliced scallions, for serving

DIRECTIONS
1. In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.
2. Pour off all but 2 tablespoons of the fat in the

By Food & Wine

A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. More One-Pot Meals

Moroccan Chicken-and-Couscous SoupMoroccan Chicken-and-Couscous Soup
INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1/2 cup couscous
1/3 cup chopped fresh parsley

DIRECTIONS
1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent,

By Food & Wine

In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried until golden-crisp. Best Fried Chicken in the US

Citrusy Chicken TendersCitrusy Chicken Tenders
INGREDIENTS
1 large egg
1 cup white ale, such as Baladin Isaac
2 teaspoons finely grated lemon zest
2 teaspoons finely grated lime zest
2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon finely chopped thyme
Kosher salt
Freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips
1 1/2 cups plain dry bread crumbs
Canola or vegetable oil, for frying
Warm marinara sauce, for serving

DIRECTIONS
1. In a bowl, whisk the egg, ale, citrus zests and juices and thyme. Season with a generous pinch of salt and pepper. Add the chicken, cover and refrigerate for 2 to 4 hours.
2. Line a baking sheet with a rack. Put the bread crumbs in a shallow dish. Working