Blog Posts by foodandwine.com

By Food & Wine

With pork shoulder, sweet sausage, and pancetta, this heart Italian-American meat sauce is particularly hearty and satisfying. More Slow Cooker Recipes

Slow Cooker Sunday Sauce on SpaghettiSlow Cooker Sunday Spaghetti Sauce
INGREDIENTS
3 tablespoons extra-virgin olive oil
3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
Salt and freshly ground black pepper
1 pound sweet Italian sausages
3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
1 large onion, coarsely chopped
8 garlic cloves, coarsely chopped
2 medium carrots, cut into 1/2-inch pieces
1 cup dry red wine
One 28-ounce can whole tomatoes, chopped, juices reserved
One 28-ounce can tomato puree
2 thyme sprigs
1 rosemary sprig
1/2 cup water
2 pounds spaghetti
Freshly grated pecorino cheese, for serving

DIRECTIONS
1. In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the pork to the slow

By Food & Wine

To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it. More One-Pan Meals

Roast Chicken with Butternut Squash One-Pan Roast Chicken with Butternut Squash
INGREDIENTS
1 chicken (3 to 3 1/2 pounds), quartered
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
1 teaspoon dried sage
3 tablespoons water

DIRECTIONS
1. Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
2. Cook, stirring the

By Food & Wine

These incredibly tender baby back ribs are brushed with a balsamic glaze and served atop rosemary-scented white beans. More Slow Cooker Recipes

© Fredrika StjärneSlow Cooker Glazed Pork Ribs with White Beans
INGREDIENTS
1 cup dried Great Northern beans (8 ounces)
2 cups low-sodium chicken broth
One 15-ounce can diced tomatoes, drained
1/4 cup dry white wine
3 garlic cloves, smashed
One 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
2 tablespoons tomato paste
2 racks baby back ribs (about 4 pounds), cut into 3-rib sections
2 tablespoons balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground pepper

DIRECTIONS
1. In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer,

By Food & Wine

Imported canned tuna from Spain and jarred piquillo peppers add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original. More One-Pan Meals

© Johnny Miller Creamy Tuna Noodle Cazuela
INGREDIENTS
12 ounces farfalle pasta
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3 cups whole milk or half-and-half
1 1/2 cups frozen baby peas
3/4 cup piquillo peppers, sliced (6 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
One 6-ounce can or jar solid white tuna in oil, drained and flaked
Salt
Freshly ground pepper
1/2 cup panko (Japanese bread crumbs)

DIRECTIONS
1. Preheat the oven to 450°. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain.
2. Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook,

By Food & Wine

Baking these easy dumplings right on top of the simmering stew makes them extra fluffy. More Chicken Recipes

© Fredrika StjärneStovetop Chicken and Dumplings
INGREDIENTS
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1/4 cup finely diced carrot
1/4 cup finely diced celery
Salt and freshly ground pepper
1 cup plus 2 tablespoons all-purpose flour
3/4 cup dry white wine
1 1/4 cups low-sodium chicken broth
3 cups shredded rotisserie chicken
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon baking powder
1 tablespoon finely chopped chives
1 cup buttermilk
1 large egg, beaten

DIRECTIONS
1. In a medium enameled cast-iron casserole, melt 1 tablespoon of the butter. Add the shallot, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Season with salt and pepper.
2. Add the remaining 1 tablespoon of butter to the casserole and let melt. Increase the heat to

By Food & Wine

To create the quick crust in this recipe, F&W's Senior Recipe Developer Grace Parisi dredges marinated pieces of chicken in a mixture of instant polenta and flour. Best Fried Chicken in the U.S.

©: Fredrika StjärneOven-Fried Chicken with a Polenta Crust
INGREDIENTS
Vegetable oil spray
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces, or 3 pounds chicken parts on the bone
1 1/2 cups instant polenta
1 cup all-purpose flour

DIRECTIONS
1. Preheat the oven to 375°. Spray a large non-stick baking sheet with oil. In a large bowl, whisk the mayonnaise and yogurt with 1 tablespoon of the salt and 1/2 teaspoon each of the cayenne and black pepper. In a large resealable plastic bag, mix the polenta with the flour, the remaining tablespoon salt and the remaining 1/2 teaspoon cayenne. Add the chicken to the yogurt mixture and turn to coat completely. Transfer the

By Food & Wine

Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too. Best Mac and Cheese in the U.S.

© Bree HesterBaked Shells with Pesto, Mozzarella, and Meat Sauce
INGREDIENTS
1 tablespoon cooking oil
1 onion, chopped
1 pound ground beef
2 cups canned chopped tomatoes, drained (from one 28-ounce can)
1 1/2 teaspoons salt
1/2 cup store-bought or homemade pesto
3/4 pound medium pasta shells
6 ounces mozzarella, grated (about 1 1/2 cups)
1/4 cup grated Parmesan

DIRECTIONS
1. Heat the oven to 400°. Oil a large baking dish (about 9 by 13 inches).
2. In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess

By Food & Wine

Brown the beef short ribs before putting them in the slow cooker to impart the stew with even more meaty flavor. Slow Cooker Recipes

© Fredrika StjärneSlow Cooker Beef Goulash
INGREDIENTS
2 tablespoons extra-virgin olive oil
4 pounds boneless beef short ribs, cut into 2-inch pieces
Salt and freshly ground pepper
1 large onion, chopped
3 garlic cloves, minced
4 carrots, cut into 2-inch lengths
1/4 cup sweet paprika
1 tablespoon ground caraway
1 teaspoon ground coriander
3 cups chicken stock or low-sodium broth
4 thyme sprigs
2 bay leaves
Sour cream and buttered noodles, for serving

DIRECTIONS
1. In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs.
2. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat,