Blog Posts by foodandwine.com

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.

More from Food & Wine

America's Best Beer Gardens

America's Best Cocktail Bars

Best Burgers in the U.S.

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.

By Food & Wine

The key to legendary chef Jacques Pépin's incredible beef stew is creating a deep-flavored sauce made with a robust red wine and using flatiron steak-a long, narrow cut that's extremely lean but becomes tender and stays moist. Beef Stew Recipes

Beef Stew in Red Wine SauceBeef Stew in Red Wine Sauce
INGREDIENTS
1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Sugar
Chopped fresh parsley, for garnish

DIRECTIONS
1. Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and

By Food & Wine

Creamy chicken goulash and biscuits baked together is the ideal meal in a pot. Food & Wine's Grace Parisi's version is unforgettable: The gravy is boldly spiced, and the biscuits are unbelievably moist and tender thanks to chicken stock and sour cream in the batter. Fast Chicken Recipes

Chicken Goulash with Biscuit Dumplings Chicken Goulash with Biscuit Dumplings
INGREDIENTS
2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
Salt
Freshly ground pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 tablespoons cold unsalted butter, cut into tablespoons
2 tablespoons extra-virgin olive oil
2 teaspoons baking powder
2 1/2 cups chicken stock or low-sodium broth
1 cup sour cream
1 large white onion, finely chopped
1 red bell pepper, finely diced
2 garlic cloves, minced
2 tablespoons hot Hungarian paprika
3/4 teaspoon caraway seeds
1 teaspoon thyme leaves

DIRECTIONS
1. Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a deep

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,