Blog Posts by foodandwine.com

By Food & Wine

There are many versions of tinga--the smoky Mexican tomato sauce--and this delicious chicken tinga recipe is especially easy, calling for only a few simple ingredients. More Slow Cooker Recipes

Chicken Tinga TacosSlow Cooker Chicken Tinga Tacos
INGREDIENTS
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 pounds trimmed, skinless, bone-in chicken thighs
Salt and freshly ground black pepper
1 large onion, thinly sliced
3 large garlic cloves, minced
One 28-ounce can diced tomatoes
2 canned chipotles in adobo, coarsely chopped
1 cup chicken broth
24 corn tortillas
2 ounces Cotija cheese, crumbled
Sliced scallions and chopped cilantro, for garnish


DIRECTIONS
1. Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a slow cooker and pour off the fat in the skillet.
2. Add the remaining 3

By Food & Wine

Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake. Fantastic Breakfast Recipes

Light and Fluffy Baked Apple PancakeLight and Fluffy Baked Apple Pancake
INGREDIENTS
2 tablespoons unsalted butter
2 Golden Delicious apples - halved, peeled, cored and sliced 1/2 inch thick
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup pure maple syrup, plus warmed syrup for serving
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
4 large eggs, separated
1 cup milk


DIRECTIONS
1. Preheat the oven to 375°. In a 10 1/2-inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the 1/4 cup of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the

By Food & Wine

This satisfying riff on smothered pork chops calls for skinless chicken drumsticks, which have only slightly more fat than breasts, as well as more zinc and iron and tons more flavor. More Chicken Drumstick Recipes

Chicken Smothered in GravyChicken Smothered in Gravy
INGREDIENTS
2 1/2 tablespoons canola oil
Eight 3-ounce skinless chicken drumsticks
Salt and freshly ground pepper
1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
1 1/2 tablespoons all-purpose flour
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
1 large tomato - peeled, seeded and coarsely chopped
1 teaspoon tomato paste
1 cup 2-percent milk
1/4 cup low-sodium chicken broth
2 parsley sprigs plus 2 teaspoons chopped parsley

DIRECTIONS
1. Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.
2. Add

By Food & Wine

Marshmallow crème doctored with peppermint extract and confectioners' sugar makes a speedy filling for these cookies. Festive Holiday Cookies

© Chris CourtChocolate-Mint Cookies
INGREDIENTS
Cookies
1 3/4 cups all-purpose flour
1/4 cup black cocoa (see Note) or unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Filling and glaze
1 stick unsalted butter, softened
1 cup marshmallow crème
2 1/2 cups confectioners' sugar
1 teaspoon pure peppermint extract
5 ounces bittersweet chocolate, chopped
5 ounces white chocolate, chopped
1/2 teaspoon canola oil

DIRECTIONS
1. MAKE THE COOKIES Sift the flour into a bowl with the cocoa, baking soda, baking powder and salt. In another bowl, using an electric mixer, beat the butter with the sugar until creamy. Add the melted chocolate,

By Food & Wine

At NYC's Torrisi, chefs Rich Torrisi and Mario Carbone transform Chinese cashew chicken into a fancy appetizer featuring the chicken "oyster"-the succulent piece of meat between the thigh and backbone, prized by French chefs. Great Chinese Recipes

© John Kernick Chicken with Candied Cashews
INGREDIENTS
1/4 cup granulated sugar
3/4 cup unsalted roasted cashews
2 tablespoons vegetable oil
2 garlic cloves, minced
1 scallion, minced
1 tablespoon minced fresh ginger
3 tablespoons soy sauce
1 tablespoon light brown sugar
3/4 teaspoon cornstarch dissolved in 2 teaspoons of water
1 tablespoon plus 1/2 teaspoon fresh lemon juice
Kosher salt
2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil, plus more for drizzling
4 large, skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch pieces
Freshly ground pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon celery seeds
1/4 cup thinly sliced tender celery ribs
1/4 cup celery leaves

By Food & Wine

Top Chef season 7 winner Kevin Sbraga's sweet, candied-ginger dough can be rolled out and cut into any shape or formed into logs and refrigerated for simple slice-and-bake cookies. Beautiful Holiday Cookies

© John Kernick Ginger-Studded Sugar Cookies
INGREDIENTS
2 sticks unsalted butter, softened
2 cups all-purpose flour
Pinch of salt
1 cup confectioners' sugar
1/4 cup plus 2 tablespoons finely chopped crystallized ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest
Royal Icing, colored sugars and silver dragées, for decoration (optional)

DIRECTIONS
1. In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla and orange zest and beat at low speed until smooth. Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
2. Preheat the oven

By Food & Wine

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. Easy Holiday Hors d'Oeuvres

© Chris Court Hogs in a Blanket
INGREDIENTS
7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
1 large egg yolk mixed with 1 tablespoon of water
4 andouille sausages (3 ounces each)
1/4 cup Major Grey's chutney
2 tablespoons whole-grain mustard

DIRECTIONS
1. Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
2. Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
3. Meanwhile, in a mini

By Food & Wine

Pipérade is a Basque vegetable stew that combines tomatoes, bell peppers and onions. Here, San Francisco-based chef Gerald Hirigoyen uses a pipérade puree to braise chicken. Children especially love this light, sweet sauce. Terrific Chicken Recipes

© David Tsay Chicken Thighs with Spicy Tomato-Pepper Sauce
INGREDIENTS
1 cup extra-virgin olive oil
2 small onions, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
12 medium garlic cloves, thinly sliced (1/2 cup)
2 pounds plum tomatoes, seeded and coarsely chopped
Kosher salt
Piment d'Espelette or hot paprika (see Note)
20 chicken thighs (about 8 pounds)
Freshly ground pepper
1/2 cup light brown sugar
1 cup sherry vinegar

DIRECTIONS
1. In a very large ovenproof skillet, heat 1/2 cup plus 2 tablespoons of the olive oil. Add the onions, bell peppers and garlic and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the tomatoes and