Blog Posts by foodandwine.com

  • Salad of the Month: Spring Peas and Greens with Cacio E Pepe Dressing

    By Food & Wine

    Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing. Delicious Spring Recipes

    Spring Peas and Greens with Cacio e Pepe DressingSpring Peas and Greens with Cacio e Pepe DressingSpring Peas and Greens with Cacio e Pepe Dressing
    INGREDIENTS
    1 large egg yolk
    3 tablespoons buttermilk
    1 small garlic clove, finely grated
    1/2 cup extra-virgin olive oil
    3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
    3/4 teaspoon coarsely cracked black peppercorns
    Kosher salt
    2 pounds fava beans, shelled (2 cups)
    2 cups fresh or frozen peas, thawed
    4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
    1 Hass avocado, peeled and cut into thin wedges

    DIRECTIONS
    1. In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.
    2. Bring a

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  • Chicken of the Week: Fast Pasta with Chicken and Walnuts

    By Food & Wine

    Chicken and walnuts always taste great together. Here the combination is enhanced by the peppery bite of watercress. Fast Chicken Recipes

    Bow Ties with Chicken, Watercress, and WalnutsBow Ties with Chicken, Watercress, and WalnutsBow Ties with Chicken, Watercress, and Walnuts
    INGREDIENTS
    1/3 cup walnuts
    8 tablespoons olive oil
    4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
    Salt
    Fresh-ground black pepper
    2 tablespoons red-wine vinegar
    1/2 pound multicolored or plain bow ties
    1 bunch watercress (about 5 ounces), large stems removed

    DIRECTIONS
    1. In a large nonstick frying pan, toast the walnuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.
    2. In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with 1/8 teaspoon each salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let rest for 5 minutes before cutting the meat into chunks.
    3. In a medium glass or

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  • Beef Fried Rice

    By Food & Wine

    If you prefer, use strips of pork tenderloin instead of beef in this delicious dish. Best Chinese Restaurants in the U.S.

    Beef Fried RiceBeef Fried RiceBeef Fried Rice
    INGREDIENTS
    3/4 pound sirloin steak, cut into 1/2-inch cubes
    3 tablespoons plus 1 teaspoon soy sauce
    2 teaspoons Asian sesame oil, plus a few drops
    Dried red-pepper flakes
    1 1/2 cups long-grain rice
    1 bunch watercress (about 5 ounces), tough stems removed
    1 egg, beaten to mix
    3 tablespoons cooking oil
    2 scallions including green tops, chopped

    DIRECTIONS
    1. In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
    2. Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes.

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  • Slow Cooker Ginger-Beef Noodle Soup

    By Food & Wine

    For an additional layer of flavor, add sesame or chili oil to the bowls of soup when serving. Slow Cooker Recipes

    Slow Cooker Ginger-Beef Noodle SoupSlow Cooker Ginger-Beef Noodle SoupSlow Cooker Ginger-Beef Noodle Soup
    INGREDIENTS
    1 1/2 pounds beef chuck in one piece
    8 cups beef broth
    4 cups water
    1/2 cup soy sauce
    1/2 cup plus 2 tablespoons very thinly sliced peeled ginger (4 ounces)
    1 onion, coarsely chopped
    3 garlic cloves, thinly sliced
    1/2 star anise pod
    1/2 pound shiitake mushrooms, caps only, thickly sliced
    3 large scallions, thinly sliced
    1 pound fresh Chinese egg noodles or thick Japanese udon
    Toasted sesame oil or hot chili oil, for serving

    DIRECTIONS
    1. In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
    2. Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes,

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  • Slow Cooker Coconut Pork Curry

    By Food & Wine

    Cooking the onion with the garlic, ginger, curry, cumin and tumeric before adding it to the slow cooker helps intensify the Thai-inspired flavors. Slow Cooker Recipes

    Slow Cooker Coconut Pork CurrySlow Cooker Coconut Pork CurrySlow Cooker Coconut Pork Curry
    INGREDIENTS
    2 tablespoons vegetable oil
    4 pounds boneless pork shoulder, cut into 2-inch pieces
    Salt and freshly ground pepper
    1 large onion, chopped
    3 garlic cloves, minced
    3 tablespoons minced fresh ginger
    1 tablespoon mild curry powder
    1 tablespoon ground cumin
    1/2 teaspoon ground turmeric
    One 14-ounce can diced tomatoes
    1 cup unsweetened coconut milk
    3 cups chicken stock or low-sodium broth
    Steamed rice, chopped cilantro and sliced scallions, for serving

    DIRECTIONS
    1. In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.
    2. Pour off all but 2 tablespoons of the fat in the

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  • Fast Chicken-and-Couscous Soup

    By Food & Wine

    A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. More One-Pot Meals

    Moroccan Chicken-and-Couscous SoupMoroccan Chicken-and-Couscous SoupMoroccan Chicken-and-Couscous Soup
    INGREDIENTS
    2 tablespoons cooking oil
    1 onion, chopped
    1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
    1/4 teaspoon cayenne
    1 teaspoon ground cumin
    1 3/4 teaspoons salt
    1/4 teaspoon fresh-ground black pepper
    1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
    1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
    3/4 cup tomato puree
    1 quart water
    2 cups canned low-sodium chicken broth or homemade stock
    1/2 cup couscous
    1/3 cup chopped fresh parsley

    DIRECTIONS
    1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent,

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  • Crispy Chicken Tenders

    By Food & Wine

    In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried until golden-crisp. Best Fried Chicken in the US

    Citrusy Chicken TendersCitrusy Chicken TendersCitrusy Chicken Tenders
    INGREDIENTS
    1 large egg
    1 cup white ale, such as Baladin Isaac
    2 teaspoons finely grated lemon zest
    2 teaspoons finely grated lime zest
    2 teaspoons finely grated orange zest
    1/4 cup fresh orange juice
    3 tablespoons fresh lemon juice
    2 tablespoons fresh lime juice
    1 teaspoon finely chopped thyme
    Kosher salt
    Freshly ground pepper
    1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips
    1 1/2 cups plain dry bread crumbs
    Canola or vegetable oil, for frying
    Warm marinara sauce, for serving

    DIRECTIONS
    1. In a bowl, whisk the egg, ale, citrus zests and juices and thyme. Season with a generous pinch of salt and pepper. Add the chicken, cover and refrigerate for 2 to 4 hours.
    2. Line a baking sheet with a rack. Put the bread crumbs in a shallow dish. Working

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  • Perfect Carrot Cake with Fluffy Cream Cheese Frosting

    By Food & Wine

    Moist and not too sweet, this is the ultimate version of carrot cake. Beautiful Easter Desserts

    Classic Carrot Cake with Fluffy Cream Cheese FrostingClassic Carrot Cake with Fluffy Cream Cheese Frosting
    INGREDIENTS
    CAKE
    1 cup pecans (4 ounces)
    2 cups all-purpose flour
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 teaspoon cinnamon
    1 teaspoon salt
    1 cup vegetable oil
    1/2 cup buttermilk
    1 1/2 teaspoons pure vanilla extract
    4 large eggs
    2 cups sugar
    1 pound carrots, peeled and coarsely shredded
    FROSTING
    2 sticks unsalted butter, softened
    Two 8-ounce packages cream cheese, softened
    1 tablespoon pure vanilla extract
    2 cups confectioners' sugar

    DIRECTIONS
    1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
    2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
    3. In a bowl, whisk

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  • Slow Cooker Lamb Shanks

    By Food & Wine

    Sprinkle these supertender lamb shanks with crumbled feta cheese and serve alongside orzo pasta. Best Easter Recipes

    Slow Cooker Lamb Shanks with Lemon, Dill and FetaSlow Cooker Lamb Shanks with Lemon, Dill and Feta
    INGREDIENTS
    4 lamb shanks (about 4 1/2 pounds)
    Kosher salt and freshly ground pepper
    2 tablespoons all-purpose flour
    1 tablespoon extra-virgin olive oil
    2/3 cup low-sodium chicken broth
    4 dill sprigs plus 1 1/2 tablespoons finely chopped dill
    2 garlic cloves, thinly sliced
    1 medium onion, thinly sliced
    1 small lemon, thinly sliced, and seeds picked out
    1 tablespoon freshly squeezed lemon juice
    1/2 cup crumbled feta cheese
    Cooked orzo, for serving

    DIRECTIONS
    1. Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess. In a large skillet, heat the olive oil until shimmering. Cook the lamb shanks over moderately high heat, in batches if necessary, until browned all over, about 10 minutes. Transfer the shanks to a slow cooker. Add the chicken broth, dill sprigs,

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  • Chicken of the Week: Roasted Chicken with Asparagus and Potatoes

    By Food & Wine

    In this delicious one-pan dish, the chicken, potatoes and asparagus all roast in the oven, though for different lengths of time. Roast Chicken Recipes

    Roasted Chicken, New Potatoes, and AsparagusRoasted Chicken, New Potatoes and Asparagus
    INGREDIENTS
    1 1/2 pounds new potatoes, halved, or boiling potatoes, cut into 3/4-inch pieces
    10 cloves garlic
    3 1/2 tablespoons cooking oil
    Salt
    4 bone-in chicken breasts (about 2 1/4 pounds in all)
    1 tablespoon lemon juice
    Fresh-ground black pepper
    1 tablespoon butter, cut into 4 pieces
    1 pound asparagus, tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces
    1/2 teaspoon grated lemon zest (from about 1/2 lemon)

    DIRECTIONS
    1. Heat the oven to 425°. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
    2. Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a

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