Blog Posts by foodandwine.com

  • Sweet Peach Olive Oil Cake

    By Food & Wine

    On Top Chef, Kristen Kish's winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices. Recipes for Peaches

    Sweet Peach Olive Oil CakeSweet Peach Olive Oil CakeSweet Peach Olive Oil Cake
    INGREDIENTS
    3 ripe peaches, thinly sliced
    1 1/2 cups extra-virgin olive oil
    1 cup plus 2 tablespoons sugar
    1/2 teaspoon kosher salt
    3 large eggs
    2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    Sweetened vanilla Greek yogurt or vanilla ice cream, for serving

    DIRECTIONS
    1. Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes.
    2. In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the

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  • Cheater's Barbecue: Chicken with White Barbecue Sauce

    By Food & Wine

    At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce. Best Grilled Chicken Recipes

    Big Bob Gibson's Chicken with White Barbecue SauceBig Bob Gibson's Chicken with White Barbecue SauceBig Bob Gibson's Chicken with White Barbecue Sauce
    INGREDIENTS
    1/2 cup hickory wood chips
    One 3 1/2-pound chicken, cut into 8 pieces
    Vegetable oil, for brushing
    Salt and freshly ground black pepper
    1 cup mayonnaise
    1/2 cup distilled white vinegar
    1/4 cup apple juice
    1 teaspoon prepared horseradish
    1 teaspoon fresh lemon juice
    1/4 teaspoon cayenne pepper

    DIRECTIONS
    1. Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes.
    2. Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately

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  • Juicy Steaks with Chimichurri Sauce

    By Tim Byres for Food & Wine

    This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad. Best Steak in the U.S.

    Juicy Steaks with Chimichurri SauceCoffee-Rubbed Strip Steaks with Chimichurri Sauce

    INGREDIENTS
    Chimichurri
    1/4 cup sherry vinegar
    1/4 cup red wine vinegar
    2 tablespoons extra-virgin olive oil
    1/2 teaspoon sugar
    1 small shallot, minced
    1/4 cup finely chopped parsley
    1 tablespoon finely chopped cilantro
    1 tablespoon finely chopped chives
    1 teaspoon dried oregano
    Kosher salt
    Freshly ground pepper

    Steak
    2 tablespoons finely ground dark-roast coffee beans
    2 tablespoons chile powder
    2 tablespoons dark brown sugar
    1 tablespoon smoked paprika
    1 1/2 teaspoons ground cumin
    1 tablespoon kosher salt
    Four 10-ounce strip steaks

    Salad
    1 1/2 cups cilantro leaves
    1 cup flat-leaf parsley leaves
    1/2 cup snipped chives
    1 small shallot, halved lengthwise and thinly sliced crosswise

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  • Grilled Kale with Garlic and Bacon

    By Adam Perry Lang for Food & Wine

    Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes tender and doesn't burn. Grilled Vegetable Recipes

    Grilled Kale with Garlic, Chiles and BaconGrilled Kale with Garlic, Chiles and Bacon

    INGREDIENTS
    1 pound kale, thick stems discarded
    2 tablespoons vegetable oil
    1 large garlic clove, thinly sliced
    1 small fresh red chile, thinly sliced
    Salt
    Freshly ground pepper
    2 thick slices of bacon, cut into 1/3-inch pieces
    1 tablespoon extra-virgin olive oil
    Finely grated zest of 1 lemon
    1 tablespoon fresh lemon juice


    DIRECTIONS
    1. In a large pot of boiling salted water, blanch the kale until it is just tender, about 3 minutes. Drain and lightly squeeze out the excess water. Blot the kale dry and transfer to a bowl. Add the vegetable oil, garlic and chile, season with salt and pepper and toss well to coat.
    2. In a skillet, cook the bacon over moderate heat, stirring, until crisp, 5

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  • Chicken Grilled Under a Brick

    By Sheamus Feeley for Food & Wine

    Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp. Grilled Chicken Recipes

    Chicken Grilled Under a BrickChicken Grilled Under a Brick
    INGREDIENTS
    Chicken
    1 tablespoon fresh lemon juice
    1 tablespoon kosher salt
    1 teaspoon sweet smoked paprika
    1 teaspoon dried oregano
    1 teaspoon granulated garlic
    1/2 teaspoon crushed red pepper
    1/4 cup extra-virgin olive oil
    Two 3-pound chickens, backbones cut out

    Chimichurri
    1/2 cup extra-virgin olive oil
    1/2 cup chopped parsley
    2 tablespoons chopped cilantro
    2 tablespoons fresh lemon juice
    2 large garlic cloves, minced
    1 teaspoon crushed red pepper
    1 teaspoon red wine vinegar
    1/2 teaspoon sweet smoked paprika
    1/2 teaspoon dried oregano
    1/4 teaspoon kosher salt

    DIRECTIONS
    1. In a bowl, mix all of the ingredients except the chickens. Set the chickens breast sides up on a rimmed baking sheet. Flatten the birds, fold the wing tips under and arrange the thighs next to

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  • Crispy Quinoa Sliders

    By Food & Wine

    These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a salad as well. Delicious Veggie Burgers
    Crispy Quinoa SlidersCrispy Quinoa Sliders
    INGREDIENTS
    2/3 cup quinoa
    Two 1-inch-thick slices of wheat bread, crusts removed and bread cubed
    2 large eggs
    1 cup coarsely grated zucchini
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    1/4 cup chopped chives
    3 small garlic cloves, minced
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground pepper
    1/4 cup extra-virgin olive oil
    Mini burger buns, lettuce, tomatoes, onion and pickles, for serving

    DIRECTIONS
    1. In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on a baking sheet to cool.
    2. In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese,

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  • 7-Minute Cheese-and-Prosciutto Flatbreads

    By Food & Wine

    Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack. Amazing 7-Minute Recipes

    White Bean Flatbreads with Prosciutto and Cheese7-Minute Cheese-and-Prosciutto Flatbreads

    INGREDIENTS
    4 pocketless pitas
    2 tablespoons extra-virgin olive oil, plus more for drizzling
    One 15-ounce can cannellini beans, drained and rinsed
    1 teaspoon crushed red pepper
    1 teaspoon chopped rosemary
    2 ounces chopped sliced prosciutto
    1/4 cup chopped salted roasted almonds
    6 ounces imported Fontina cheese, shredded (1 1/2 cups)

    DIRECTIONS
    1. Preheat a large skillet; preheat the broiler. Position a rack 6 inches from the heat. Brush the pitas on both sides with the 2 tablespoons of oil. Cook in the skillet over high heat until browned, 3 minutes. In a bowl, mash the beans with the red pepper, rosemary and prosciutto; spread on the pitas. Top with the almonds and cheese and transfer the skillet to the broiler. Broil for 2 minutes, until the cheese is melted and

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  • Grilled Tandoori-Style Chicken Drumsticks

    By Edmond Orsoni for Food & Wine

    Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here. Chaat masala--a spice blend with an intriguing tang from green mango powder--makes this northern Indian dish extra-delicious. Garam masala and chaat masala are spice blends that are available from Indian markets. Garam masala, which contains sweet spices like cinnamon and clove, is also available at some supermarkets. Grilled Chicken Recipes

    Grilled Tandoori-Style Chicken DrumsticksGrilled Tandoori-Style Chicken Drumsticks
    INGREDIENTS
    1 cup plain nonfat yogurt
    One 2-inch piece of ginger, peeled and finely grated
    2 large garlic cloves, finely grated
    2 tablespoons fresh lemon juice
    1 tablespoon mustard seeds
    1 1/2 teaspoons garam masala
    1 teaspoon kosher salt
    1/2 teaspoon Kashmiri chile powder or cayenne pepper
    Eight 4-ounce skinless chicken drumsticks, trimmed of excess fat
    1/2 teaspoon chaat masala

    DIRECTIONS

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  • Fast Grilled Corn Salad

    By Food & Wine

    This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, has been a summertime picnic staple for F&W's Grace Parisi ever since she discovered canned chipotles in adobo sauce years ago at her neighborhood Latin grocery store. Now these chipotles are available in the Latin section of big supermarkets all around the country as well. Grilled Vegetable Recipes

    Chipotle-Corn SaladChipotle-Corn SaladChipotle-Corn Salad
    INGREDIENTS
    1/4 cup plus 2 tablespoons sour cream
    2 tablespoons fresh lime juice
    2 chipotle chiles in adobo sauce, seeded and finely chopped
    1 scallion, thinly sliced
    Salt and freshly ground pepper
    5 ears of corn
    1/2 medium Vidalia or Walla Walla onion, thickly sliced crosswise
    1 tablespoon extra-virgin olive oil

    DIRECTIONS
    1. Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the

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  • Ultimate Cheese-Stuffed Burgers

    By Food & Wine

    "I love meat loaf, but I hate that it's cooked all the way through," says chef Jamie Bissonnette. For these burgers, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).
    Best Burgers in the U.S.

    Ultimate Cheese-Stuffed BurgersUltimate Cheese-Stuffed BurgersCheesy Burgers with Soy-Spiked Ketchup

    INGREDIENTS

    1/2 cup plus 2 tablespoons ketchup
    1 1/2 tablespoons soy sauce
    1 tablespoon hoisin sauce
    1 tablespoon fresh lime juice
    1 1/2 teaspoons ancho chile powder
    1 1/2 pounds ground beef chuck, preferably 80 or 85 percent lean
    1/2 cup shredded Colby cheese
    1/4 cup minced red onion
    2 tablespoons minced kosher pickles
    2 tablespoons plain dry bread crumbs
    3 garlic cloves, minced
    1/2 teaspoon Tabasco
    Canola oil, for brushing
    Kosher salt
    Freshly ground black pepper
    6 potato hamburger buns, split and toasted
    Mayonnaise, lettuce and sliced red onion, for serving

    DIRECTIONS
    1. In a medium bowl, whisk

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