Blog Posts by foodandwine.com

By Food & Wine

Here, Food & Wine offers sexy foods for Valentine's Day.

More from Food & Wine:

More Sexy Foods

World's Most Romantic Cities

Decadent Chocolate Desserts

Romantic Dishes

Valentine's Day Recipes

By Food & Wine

Split pea soup is the inspiration for this hearty stew. Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker. More Slow Cooker Recipes

Slow Cooker Ham Hock and Chickpea StewSlow Cooker Ham and Chickpea Stew
INGREDIENTS
8 cups hot water
4 smoked ham hocks (2 1/2 pounds)
1 1/2 cups dried chickpeas, soaked overnight and drained
3 large carrots, cut into 2-inch lengths
1 medium onion, cut into 1-inch dice
2 bay leaves
2 thyme sprigs
Three medium (6-ounce) red-skinned potatoes, peeled and quartered
1/2 cup chopped flat-leaf parsley
Salt and freshly ground pepper


DIRECTIONS
1. In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally, Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender.
2. Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the

By Food & Wine

This one-pot dish was inspired by San Francisco chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Café. She serves the chicken over bread and a salad, but this version goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins. More One-Pan Meals

Chicken Baked on a Bed of Bread and Swiss ChardBaked Chicken with Swiss Chard and Bread
INGREDIENTS
1/2 pound day-old peasant bread, cut into 1-inch cubes (about 1/2 loaf)
1/4 cup extra-virgin olive oil
1/4 cup salted capers, rinsed well
1/4 cup golden raisins, coarsely chopped
1 large bunch of Swiss chard (about 1 1/2 pounds)--stems finely chopped, leaves torn into pieces
3 shallots, thinly sliced
3 garlic cloves, coarsely chopped
1/2 teaspoon minced thyme
Salt and freshly ground black pepper
One 3 1/2-pound chicken, skinned and cut into 8 pieces, or 8 skinless bone-in chicken thighs and/or drumsticks

DIRECTIONS
1. Preheat the oven to 350°. In a large bowl, toss the bread cubes with the olive oil, capers, raisins,

By Food & Wine

Superstar chef José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón. Fast Chicken Recipes

Roast Chicken Thighs with Lentil StewRoast Chicken Thighs with Lentil Stew
INGREDIENTS
6 tablespoons extra-virgin olive oil
2 slices of thick-cut bacon, diced
1 small onion, finely chopped
1 quart chicken stock or broth
8 garlic cloves, plus 1 tablespoon chopped garlic
1 medium carrot, halved lengthwise
1 small leek, white and pale green parts only, halved lengthwise
1 large green bell pepper, quartered
1 cup green lentils
1 thyme sprig
4 large chicken thighs (2 pounds)
Salt
Pimentón de la Vera or smoked paprika
2 teaspoons sherry vinegar

DIRECTIONS
1. Preheat the oven to 450°. In a large saucepan, heat 1 tablespoon of the oil. Add the bacon and cook over moderate heat until golden brown, about 4 minutes. Add the onion and cook, stirring, for 3 minutes. Add the stock, whole garlic cloves, carrot, leek, bell pepper, lentils and thyme and bring to a boil.

By Food & Wine

The key to sealing in the flavor in this incredible brisket is to return the brisket to the cooker after turning off the heat and let the meat rest in the sauce for at least 15 minutes before serving. More Slow Cooker Recipes

© Fredrika StjärneSlow Cooker Spicy Brisket with Texas Caviar
INGREDIENTS
3 tablespoons vegetable oil
2 1/2 pounds top brisket
2 tablespoons plus 1 teaspoon hot barbecue spice blend or Cajun spice blend
1 large onion, coarsely chopped
4 large garlic cloves, thinly sliced
3 cups chicken stock or low-sodium broth
One 28-ounce can whole tomatoes, chopped, juices reserved
1 1/2 cups black-eyed peas
Salt

DIRECTIONS
1. In a very large skillet, heat 2 tablespoons of the oil. Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side. Transfer the brisket to the slow cooker.
2. Add the remaining 1 tablespoon of oil to the

By Food & Wine

This one-pot dinner from F&W's Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting. Hearty Stew Recipes

© Quentin Bacon Chicken and Barley Stew with Dill and Lemon
INGREDIENTS
1/2 cup all-purpose flour
Kosher salt
Freshly ground pepper
2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1/4 cup plus 1 tablespoon vegetable oil
2 carrots, sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
1 large leek, white and pale green parts only, thinly sliced
1 garlic clove, minced
1 3/4 cups pearled barley
6 cups chicken stock
1 cup water
1/4 cup chopped dill
2 tablespoons fresh lemon juice
1/4 cup chopped tarragon
1/2 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)

DIRECTIONS
1. In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
2. In a medium enameled cast-iron casserole, heat 2 tablespoons of the

By Food & Wine

Mario Batali's delicious chicken gets its sweet-and-sour flavor from a mix of orange juice, vinegar and capers. Best Mario Batali Recipes

© Con Poulos Italian Sweet-and-Sour Chicken
INGREDIENTS
One 4-pound chicken, cut into 10 pieces (each breast split crosswise)
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick
2 celery ribs, cut into 1/2-inch dice
8 garlic cloves, peeled
1/4 cup sugar
1 cup dry light-bodied red wine, such as Chianti
1/2 cup red wine vinegar
1/2 cup fresh orange juice
2 tablespoons capers, drained
1/4 cup sliced almonds

DIRECTIONS
1. Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the chicken and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and pour off the oil.
2. Add the remaining 2 tablespoons of olive oil to the

By Food & Wine

This fast and easy dish is prepared with store-bought rotisserie chicken and buttered white bread in place of the usual labor-intensive puff pastry crust. Fantastic One-Pot Meals

© Stephanie Foley Skillet Chicken-and-Mushroom Potpie
INGREDIENTS
4 tablespoons unsalted butter, softened
1 onion, finely chopped
1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
2 carrots, thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 cup chicken stock or low-sodium broth
2 tablespoons Madeira
2 cups whole milk
3 cups shredded chicken (from a rotisserie chicken)
1/2 cup frozen baby peas
Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed

DIRECTIONS
1. Preheat the oven to 425°. In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are