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By Food & Wine

In this delicious one-pan dish, the chicken, potatoes and asparagus all roast in the oven, though for different lengths of time. Roast Chicken Recipes

Roasted Chicken, New Potatoes, and AsparagusRoasted Chicken, New Potatoes and Asparagus
INGREDIENTS
1 1/2 pounds new potatoes, halved, or boiling potatoes, cut into 3/4-inch pieces
10 cloves garlic
3 1/2 tablespoons cooking oil
Salt
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1 tablespoon lemon juice
Fresh-ground black pepper
1 tablespoon butter, cut into 4 pieces
1 pound asparagus, tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces
1/2 teaspoon grated lemon zest (from about 1/2 lemon)

DIRECTIONS
1. Heat the oven to 425°. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
2. Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a

By Alessandra Bulow, Food & Wine

Fudgy Chocolate-Walnut Cookies During the week before Passover begins, observant Jews will prepare for the eight-day holiday by removing every piece of chametz (food with leavening) from their homes. Then panic will start to take over: "Oh, no, there's nothing to eat except matzo. I'm going to the supermarket to buy every product that's ever been marked with a 'Kosher for Passover' label." The result is often a kitchen full of packaged cookies, cakes, chips, gefilte fish and marshmallows (seriously, how did marshmallows ever become part of Passover?). For a more satisfying and relaxed Passover, without processed foods and artificial ingredients, here are some delicious and unorthodox ways to restock the pantry.

Passover Recipe Ideas

The Passover "Ham" "For Easter, having a ham in the house is like having money in the bank," says Tina Ujlaki, Food & Wine's Executive Food Editor. The Passover equivalent is turkey. You can serve it on the first night of Pesach, and there will be

By Food & Wine

The toasted almonds in this dish add great texture and crunch to the plump apricots and tender chicken. Slow Cooker Recipes

Slow Cooker Moroccan Chicken with Apricots, Olives and AlmondsSlow Cooker Moroccan Chicken with Apricots, Olives and Almonds
INGREDIENTS
3 pounds skinless chicken thighs
1 onion, cut into 1/2-inch wedges
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 bay leaf
1/3 cup low-sodium chicken broth
One 15-ounce can chickpeas, drained
1/2 cup green olives
1/2 cup dried Turkish apricots
1/3 cup sliced almonds

DIRECTIONS
1. In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and

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