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By Food & Wine

These light, bite-size matzoh balls have a delicious Italian spin--they're made with ricotta and Parmigiano-Reggiano cheese. Delicious Passover Recipes

Matzoh Balls in BrodoMatzoh Balls in Brodo
INGREDIENTS
1 large egg
2 tablespoons fresh ricotta cheese
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/4 cup matzoh meal
6 cups vegetable stock or low-sodium broth
2 garlic cloves, lightly crushed
1 small carrot, thinly sliced
Tarragon leaves, for garnish

DIRECTIONS
1. In a bowl, whisk the egg. Whisk in both cheeses, the oil, salt and pepper. Stir in the matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls.
2. In a medium saucepan, bring the stock to a boil with the garlic. Add the matzoh balls, cover and simmer over moderate heat for 30 minutes. Add the carrot, cover and simmer until the carrot is tender

By Food & Wine

If you can't find fish sauce at your local Asian market, a mixture of soy sauce and oyster sauce makes a fine substitute. Serve with lime wedges. Fast, Cheap and Delicious Asian Noodle Recipes

Chicken Pad ThaiChicken Pad Thai
INGREDIENTS
1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
5 tablespoons plus 1 teaspoon Asian fish sauce
1/2 pound firm tofu, cut into 1/4-inch cubes
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves

DIRECTIONS
1. In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2

By Food & Wine

Perfect for a St. Patrick's Day celebration, this fantastic slow cooker corned beef and vegetables can be refrigerated in the cooking liquid overnight and reheated gently. More St. Patrick's Day Recipes

© David Steele Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes
INGREDIENTS
One 6 1/2-pound corned beef
6 heads of garlic
10 cups water
6 medium carrots, peeled
6 medium red potatoes, halved
One 2-pound head of green cabbage, cut into 6 wedges
Mustard and horseradish, for serving

DIRECTIONS
1. Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.
2. Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.
3. Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until

By Food & Wine

Who could ever resist trying a recipe with such a great name (which is a translation of the Italian, pesce all'acqua pazza). What is truly crazy is how simple it is to make an intensely flavored, water-based poaching liquid for fish fillets. Cookbook author Marcella Hazan was introduced to the dish by a friend from Amalfi and her first reaction was, "Who wants to eat fish in water?" As it turns out, water is the magic liquid that reveals and melds all the flavors. Healthy Fish Recipes

© Con Poulos Fish in Crazy Water
INGREDIENTS
1 1/2 pounds ripe tomatoes-coarsely chopped, juices reserved
1/4 cup extra-virgin olive oil
3 large garlic cloves, very thinly sliced
2 tablespoons minced parsley
1/8 teaspoon chopped fresh red chile, or more to taste
Salt
4 cups water
Four 6-ounce halibut fillets, skin on
4 slices of grilled sourdough bread

DIRECTIONS
1. In a deep skillet that's large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil,

By Food & Wine

This amazing pesto from chefs Frank Castronovo and Frank Falcinelli of NYC's Frankies Spuntino has a key ingredient that makes it stand out: Sicily's famous pistachio nuts, which are sweet, fruity and almost shockingly bright green. Fast Pasta Recipes

© Con Poulos Orecchiette with Pistachio Pesto
INGREDIENTS
7 ounces unsalted roasted shelled pistachios (1 1/2 cups)
1/2 cup extra-virgin olive oil
2 tablespoons chopped mint
1 garlic clove, minced
1/2 cup finely shredded pecorino cheese, plus more for serving
2 scallions, cut into 2-inch lengths and julienned
Salt
1 pound orecchiette

DIRECTIONS
1. In a food processor, chop the pistachios. Add the olive oil, mint and garlic and pulse to combine. Transfer to a bowl, stir in the 1/2 cup of cheese and the scallions; season with salt.
2. In a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the cooking water

By Justine Sterling, Food & Wine

In the dark days before the craft beer boom of the 1980s, much of the beer sold in America was as uninspired as the generic bars that served it. But now historic beers, micro bottlings and hyperlocal selections fill bars worth traveling to. Here, Food & Wine names America's Best Beer Bars.

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Best Pizza Places in the U.S.

By Food & Wine

Pepper Jack cheese adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead. More Fast Chicken Recipes

Chicken Burritos with Black-Bean Salsa and Pepper Jack Chicken Burritos with Black-Bean Salsa and Pepper Jack
INGREDIENTS
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2 scallions including green tops, chopped
1 tablespoon lemon or lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/2 pound pepper Jack cheese, grated
4 large (9-inch) flour tortillas

DIRECTIONS
1. Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
2. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer.

By Food & Wine

"This is the most fabulous chocolate cake that I've ever made," says TV host Ina Garten. The buttermilk keeps the cake moist and light, and the bit of coffee in the cake and frosting keeps the sweetness in check. Fast Chocolate Desserts

Double-Chocolate Layer Cake Double-Chocolate Layer Cake
INGREDIENTS
CAKE
1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
FROSTING
6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules

DIRECTIONS
1. MAKE THE CAKE Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper.