Blog Posts by foodandwine.com

  • Gooey Four-Cheese Mac and Cheese

    By Food & Wine

    This decadent macaroni and cheese recipe includes cheddar, Muenster, Swiss and a touch of cream cheese for extra richness. Delicious Macaroni and Cheese Recipes

    © Marcus Nilsson Four-Cheese Mac and Cheese
    INGREDIENTS
    1/4 cup vegetable oil
    1/2 cup finely diced onion
    1 garlic clove, minced
    1/4 cup all-purpose flour
    1 quart whole milk
    1/2 teaspoon celery seeds
    1/8 teaspoon ground mace
    3 tablespoons Tabasco
    1/4 teaspoon cayenne pepper
    10 ounces extra-sharp cheddar cheese, shredded (3 cups)
    4 ounces Muenster cheese, shredded (1 1/4 cups)
    2 ounces Swiss cheese, shredded (3/4 cup)
    1/4 cup cream cheese
    Salt
    Freshly ground black pepper
    Butter, for the dish
    1 pound medium pasta shells

    DIRECTIONS
    1. In a large saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat until translucent, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the flour to make a paste. Gradually whisk in the milk until smooth. Bring to a simmer, whisking, until

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  • Slow Cooker Ropa Vieja

    By Food & Wine

    To help seal in the juices, let the meat rest on a cutting board for a few minutes before shredding and serving. More Slow Cooker Recipes

    © Fredrika Stjärne Slow Cooker Ropa Vieja
    INGREDIENTS
    One 2-pound flank steak, halved lengthwise and cut crosswise into 4 pieces
    Kosher salt and freshly ground pepper
    One 28-ounce can diced tomatoes
    1/2 cup water
    1 red bell pepper, thinly sliced
    1 green bell pepper, thinly sliced
    1 medium onion, cut into 1/4-inch dice
    2 garlic cloves, thinly sliced
    1 jalapeño, seeded and thinly sliced
    1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    1 bay leaf
    1/2 cup pitted green olives
    2 tablespoons capers, drained
    3 tablespoons coarsely chopped cilantro
    Steamed white rice or warm tortillas, for serving

    DIRECTIONS
    1. Season the flank steak with salt and pepper. In a slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin and bay leaf. Add the flank steak, cover and cook on high

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  • Chicken of the Week: Fast Sesame Chicken with Broccoli

    By Food & Wine

    In this quick dish, chicken pieces are coated with sesame seeds, then sautéed and served in a spicy ginger-garlic sauce. Fast Chicken Recipes

    © Lucy Schaeffer Sesame-Coated Chicken with Broccoli
    INGREDIENTS
    1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
    Salt and freshly ground pepper
    All-purpose flour, for dusting
    1/4 cup sesame seeds, preferably unhulled
    1/4 cup vegetable oil
    2 tablespoons minced fresh ginger
    1 large garlic clove, minced
    1/4 teaspoon crushed red pepper
    1 1/2 cups low-sodium chicken broth
    1 pound broccoli, stems peeled and cut into 1/4 inch thick rounds, tops cut into florets
    3 tablespoons oyster sauce
    1/2 teaspoon Asian sesame oil
    Steamed rice, for serving

    DIRECTIONS
    1. Preheat the oven to 350°. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat,

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  • Oprah's Favorite Chili

    By Food & Wine

    "This turkey chili is a big favorite of Oprah's," says Art Smith, Oprah's former personal chef. "It's got some spice, which I think kids love just as much as adults do." Delicious Chili Recipes

    Turkey-and-Pinto-Bean Chili Oprah's Favorite Chili
    INGREDIENTS
    1/4 cup extra-virgin olive oil
    3 pounds ground turkey
    1 medium onion, cut into 1/2-inch dice
    3 garlic cloves, minced
    1 1/2 tablespoons chile powder
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    3/4 teaspoon chipotle powder
    1 large carrot, cut into 1/4-inch dice
    1 red bell pepper, cut into 1/2-inch dice
    One 28-ounce can tomato puree
    Three 15-ounce cans pinto beans, drained
    3/4 cup lager
    1 cup chicken stock or low-sodium broth
    1 tablespoon cider vinegar
    1 teaspoon chopped thyme
    Salt and freshly ground black pepper
    Chopped chives, for garnish

    DIRECTIONS
    1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3

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  • Easy Baked Buffalo Chicken Wings

    By Food & Wine

    These supersimple classic hot wings require only 15 minutes of active kitchen time. Best Chicken Wings in the U.S.

    5-Ingredient Baked Buffalo Chicken Wings Easy Baked Buffalo Chicken Wings
    INGREDIENTS
    2 tablespoons all-purpose flour
    1 teaspoon salt
    2 pounds chicken wingettes and drumettes (see Note)
    2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
    2 tablespoons unsalted butter, melted

    DIRECTIONS
    1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
    2. In a bowl, toss the chicken wings with the hot sauce and butter; serve.

    NOTE Wingettes and drumettes are often sold separately.

    More from Food & Wine
    More of the Best Chicken Wings in the U.S.
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    Fast Game Day Snacks
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  • Hot-and-Sticky Lemon-Pepper Chicken Wings

    By Food & Wine

    Top Chef All-Stars winner chef Richard Blais uses store-bought lemon curd and malt liquor as the surprise ingredients in his stellar chicken wings. Best Chicken Wings in the U.S.

    Hot-and-Sticky Lemon-Pepper Chicken Wings Hot-and-Sticky Lemon-Pepper Chicken Wings
    INGREDIENTS
    2 tablespoons extra-virgin olive oil
    1 tablespoon minced garlic
    1/2 cup prepared lemon curd
    2 tablespoons fresh lemon juice
    1 teaspoon hot sauce
    3 tablespoons coarsely ground black pepper
    1/2 cup rice flour
    1/2 cup all-purpose flour
    2 tablespoons cornstarch
    3/4 cup seltzer
    1/2 cup malt liquor (high-alcohol beer)
    Salt
    2 1/2 pounds chicken wings (about 16)
    Vegetable oil, for frying

    DIRECTIONS
    1. In a saucepan, heat the olive oil. Add the garlic; cook over moderate heat until fragrant, 1 minute. Whisk in the lemon curd, lemon juice and 1/4 cup of water and bring to a boil. Off the heat, stir in the hot sauce and pepper.
    2. In a large bowl, whisk both flours with the cornstarch. Add the seltzer and malt liquor; whisk until

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  • Slow Cooker Thai Chicken Stew

    By Food & Wine

    This easy chicken stew gets its fantastic Thai flavors from coconut milk, ginger and green curry paste. More Slow Cooker Recipes

    Slow Cooker Thai Chicken Stew Slow Cooker Thai Chicken Stew
    INGREDIENTS
    One 14-ounce can unsweetened coconut milk
    1 tablespoon finely grated fresh ginger
    1 tablespoon plus 1 teaspoon green curry paste
    2 1/2 teaspoons Asian fish sauce
    3 pounds skinless chicken thighs
    1 medium red onion, cut into 1/2-inch dice
    2 medium Yukon Gold potatoes, cut into 1-inch chunks
    1/2 cup grape tomatoes
    1 1/2 teaspoons fresh lime juice
    Kosher salt and freshly ground pepper
    Cilantro leaves, lime wedges and steamed rice, for serving

    DIRECTIONS
    1. In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are

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  • Chicken of the Week: Sweet & Sticky Hot Wings

    By Food & Wine

    F&W's Senior Recipe Developer Grace Parisi makes a healthier version of this game day favorite by baking chicken wingettes and drumettes in the oven instead of frying them. To finish, she tosses them with paprika-spiked hot sauce. More Tasty Wings Recipes

    Sweet & Sticky Hot Wings Sweet & Sticky Hot Wings
    INGREDIENTS
    2 tablespoons all-purpose flour
    1 teaspoon salt
    1/2 teaspoon dried garlic
    1/2 teaspoon dried onion
    1 teaspoon smoked paprika
    2 pounds chicken wingettes and drumettes (see Note)
    2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
    2 tablespoons unsalted butter, melted
    2 tablespoons hot pepper jelly, melted




    DIRECTIONS
    1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned

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  • One-Pot Turkey Chili

    By Food & Wine

    This terrific turkey chili recipe gets a kick of flavor with cumin, chile powder and chipotle powder. Fantastic Chili Recipes

    Turkey Chili Soup with Hominy One-Pot Turkey Chili
    INGREDIENTS
    2 tablespoons extra-virgin olive oil
    1 medium onion, finely chopped
    2 garlic cloves, minced
    1 pound ground turkey
    1 1/2 tablespoons ancho chile powder
    2 teaspoons ground cumin
    1/2 teaspoon chipotle powder
    Salt
    2 tablespoons all-purpose flour
    1 tablespoon tomato paste
    3 cups beef stock or low-sodium broth
    One 15-ounce can hominy, drained and rinsed
    Shredded cheddar, chopped cilantro, sour cream and tortilla chips, for serving

    DIRECTIONS
    1. In a medium saucepan, heat the olive oil until shimmering. Add the onion and garlic and cook over high heat, stirring, until barely softened, about 3 minutes. Add the turkey, ancho powder, cumin and chipotle powder and season with salt. Cook, breaking up the turkey with a wooden spoon, until the liquid has evaporated and the turkey is lightly browned, about 5

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