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  • Juicy Grilled Chicken with Tomato Salad

    By Food & Wine

    Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles. Best Grilled Chicken Recipes

    Harissa Chicken with Green-Chile-and-Tomato SaladHarissa Chicken with Green-Chile-and-Tomato SaladHarissa Chicken with Green-Chile-and-Tomato Salad
    2 tablespoons sweet paprika
    1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
    2 garlic cloves, minced
    2 teaspoons ground cumin
    2 teaspoons ground caraway
    2 tablespoons extra-virgin olive oil, plus more for brushing
    Salt and freshly ground pepper
    4 skinless boneless chicken breast halves, lightly pounded
    2 mild green chiles, such as Italian frying peppers
    1/2 small red onion, thinly sliced
    1/2 pound grape tomatoes, halved
    1/2 cup chopped cilantro

    1. In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.

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  • 7-Minute Chile Shrimp

    By Food & Wine

    A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp. Amazing 7-Minute Recipes

    Chile Shrimp with Butter Beans and Lemony CouscousChile Shrimp with Butter Beans and Lemony CouscousChile Shrimp with Butter Beans and Lemony Couscous

    2/3 cup couscous
    3 tablespoons extra-virgin olive oil
    1 pound shelled and deveined medium shrimp
    1/2 teaspoon crushed red pepper
    2 tablespoons unsalted butter
    One 15-ounce can butter beans, rinsed and drained
    2 tablespoons capers
    1 1/2 tablespoons fresh lemon juice
    1 tablespoon chopped parsley


    1. In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
    2. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
    3. Fold the bean mixture, parsley and remaining 1 tablespoon of

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  • Giant Black-and-White Layer Cake

    By Food & Wine

    Perfect for a graduation party, this is a giant, crowd-pleasing cake, layering light, white cake with fluffy, rich chocolate ganache. Beautiful Layer Cakes

    Giant Black-and-White Layer CakeGiant Black-and-White Layer CakeGiant Black-and-White Layer Cake
    6 cups cake flour (28 ounces or 800 grams)
    2 tablespoons baking powder
    1 1/2 teaspoons table salt
    2 cups milk
    1 1/2 tablespoons pure vanilla extract
    3 sticks unsalted butter, softened
    4 cups sugar
    8 large eggs, at room temperature
    Confectioners' sugar, for dusting
    1 quart heavy cream
    2 cups sugar
    1 1/2 pounds extra-dark (75 to 85 percent) chocolate, chopped
    4 sticks unsalted butter (1 pound), softened
    2 cups confectioners' sugar

    1. MAKE THE CAKE Preheat the oven to 350°; arrange 3 racks in the oven. Line three 12-by-17-inch baking sheets with parchment paper and spray with vegetable oil.
    2. In a large bowl, whisk the cake flour with the baking powder and salt. In a measuring cup, combine the milk and vanilla. In the bowl

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  • Chicken Burgers with Peanut Sauce

    By Food & Wine

    F&W's Grace Parisi creates a delicious peanut sauce for these juicy burgers using creamy peanut butter and coconut milk. Best Burgers in the U.S.

    Chicken Burgers with Peanut SauceChicken Burgers with Peanut SauceChicken Burgers with Spicy Peanut Sauce
    1 1/4 pounds ground chicken
    1/4 cup plus 2 tablespoons very finely chopped red onion
    2 tablespoons vegetable oil, plus more for brushing
    2 teaspoons chile powder
    1 teaspoon garam masala
    1/4 cup unsweetened coconut milk
    2 tablespoons creamy peanut butter
    2 tablespoons hot water
    2 tablespoons chopped salted peanuts
    4 round ciabatta rolls, split and toasted
    Lettuce, for serving

    1. In a medium bowl, combine the ground chicken with 1/4 cup of the chopped onion, 1 tablespoon of the vegetable oil, 1 teaspoon of the chile powder, 1 teaspoon of salt and the garam masala. Using slightly moistened hands, form the ground-chicken mixture into four 4-inch patties.
    2. In a medium saucepan, heat the remaining 1 tablespoon of vegetable oil. Add the remaining 2 tablespoons of chopped onion and 1

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  • Mom's Chocolate Cake

    By Marcia Kiesel, Food & Wine

    Mom's Chocolate Cake
    Mom's Chocolate Cake
    This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.

    2 cups all-purpose flour
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 teaspoon salt
    2 cups sugar
    4 ounces unsweetened chocolate
    6 tablespoons unsalted butter
    1 teaspoon pure vanilla extract
    2 eggs, lightly beaten
    Chocolate Frosting:
    1 1/3 cups heavy cream
    1 1/2 cups sugar
    6 ounces unsweetened chocolate
    1 stick (4 ounces) plus 2 tablespoons unsalted butter
    1 1/2 teaspoons vanilla extract
    Pinch of salt

    1. Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
    2. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and

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  • Bacon-Egg-and-Cheddar Breakfast Casserole

    By Food & Wine

    This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread." America's Best Brunch Cities

    Bacon-Egg-and-Cheddar Breakfast CasseroleBacon-Egg-and-Cheddar Breakfast CasseroleBacon, Tomato and Cheddar Breakfast Bake with Eggs


    1 pound bakery white bread, cut into 1-inch cubes (16 cups)
    1/4 cup extra-virgin olive oil
    1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
    1 large onion, halved and thinly sliced
    One 28-ounce can whole Italian tomatoes--drained, chopped and patted dry
    1/2 teaspoon crushed red pepper
    1/2 pound extra-sharp cheddar, shredded (about 2 cups)
    1/2 pound Monterey Jack cheese, shredded (about 2 cups)
    2 tablespoons snipped chives
    1 3/4 cups low-sodium chicken broth
    8 large eggs
    Hot sauce, for serving

    1. Preheat the oven to 350°. Lightly oil a

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  • Perfect Blueberry Muffins

    By Food & Wine

    These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries.
    Delicious Breakfast Recipes

    Perfect Blueberry MuffinsPerfect Blueberry MuffinsPerfect Blueberry Muffins


    2 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon kosher salt
    1 stick unsalted butter, melted and cooled
    1/2 cup whole milk
    3/4 cup granulated sugar
    1/4 cup light brown sugar
    1 teaspoon finely grated lemon zest
    2 large eggs
    1 1/2 cups blueberries


    1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
    2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.

    Make Ahead The muffins can be stored in an airtight container for up

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  • Oven-Fried Chicken by the Bucket

    By Food & Wine

    Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but any flavor works beautifully--even barbecue. Best Fried Chicken in the U.S.

    Oven-Fried Chicken by the BucketOven-Fried Chicken by the BucketOven-Fried Chicken by the Bucket


    Canola oil spray
    1 1/4 cups all-purpose flour
    Kosher salt
    Freshly ground black pepper
    1 cup whole milk
    1 tablespoon Dijon mustard
    Two 8 1/2-ounce bags kettle-style potato chips (such as salt-and-pepper flavor), finely crushed
    Four 6-ounce boneless chicken breasts with skin, halved crosswise
    4 bone-in chicken thighs (1 1/2 pounds)
    4 chicken drumsticks (1 pound)

    1. Preheat the oven to 400° and arrange the racks in the upper and lower thirds. Spray 2 wire racks with canola oil and set them over 2 rimmed baking sheets.
    2. Place 1 cup of the flour in a medium bowl and season with salt and pepper. In another medium bowl, whisk the milk with the mustard and season with salt and pepper. In a large bowl, stir the crushed

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  • America's Best Margarita Bars

    By Justine Sterling, Food & Wine

    Mixologists across the U.S. are crafting fantastic margaritas with hand-squeezed citrus, carefully selected tequila or mezcal and refreshing additions like cucumbers, jalapeños, grapefruit and star anise. Here, Food & Wine names America's Best Margarita Bars.

    Margarita Bars: Tres, San FranciscoTres, San Francisco
    The bright and airy tequila lounge dedicates a full portion of the cocktail menu to margaritas organized by type of tequila: unaged blanco, lightly oaked reposado, oak-aged añejo and special edition reserva. All have a base of fresh-squeezed Mexican lime juice and agave nectar.

    Photo © GammaNine.

    Margarita Bars: Mayahuel, NYCMayahuel, NYC
    One of New York City's best mixologists, Philip Ward opened this East Village tequila and mezcal bar in 2009 with stellar cocktails and Mexican food like tamales with charred poblanos. One of the off-menu drink specialties is a superb classic margarita with blanco tequila, Cointreau and lime juice.

    Photo courtesy of Mayahuel.

    Margarita Bars: Jimmy's in Aspen, Aspen, COJimmy's in Aspen, Aspen, CO
    Surrounded by the Rocky

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  • Chunky Avocado-and-Mango Guacamole

    By Steve Menter for Food & Wine

    This fantastic version of guacamole gets smoky-sweet flavors from crushed chipotles and chunks of mango. Best Guacamole Recipes

    Chunky Avocado-and-Mango GuacamoleChunky Avocado-and-Mango GuacamoleSmoked-Chile-and-Mango Guacamole
    1 tablespoon extra-virgin olive oil
    2 plum tomatoes, cut into 1/4-inch dice
    1 shallot, finely chopped
    2 dried chipotle chiles, stems discarded and chiles finely crushed
    Kosher salt
    2 Hass avocados--halved, pitted and diced
    1/2 cup finely chopped white onion
    1 serrano chile, minced
    3 tablespoons fresh lime juice
    1/2 mango, cut into 1/4-inch dice (1/2 cup)
    1 cup lightly packed cilantro, finely chopped, plus whole leaves, for garnish
    Tortilla chips, for serving

    1. In a medium skillet, heat the olive oil. Stir in half of the diced plum tomatoes and add the shallot, crushed chipotles and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 5 minutes. Scrape the mixture into a large bowl and let cool

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