Blog Posts by foodandwine.com

  • Christmas Cookie of the Week: Chocolate-Mint Cookies

    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,

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  • Chicken of the Week: Chicken with Candied Cashews

    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

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  • Christmas Cookie of the Week: Ginger-Studded Sugar Cookies

    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

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  • Chicken of the Week: Chicken Thighs with Spicy Tomato-Pepper Sauce

    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

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  • No-Bake Chocolate-Peanut Butter Cookies

    By Food & Wine

    These incredible crumbly, ultra-peanutty cookies require only four ingredients and no baking! Fabulous Christmas Cookies

    © Fredrika Stjärne No-Bake Chocolate-Peanut Butter Cookies
    INGREDIENTS
    4 cups sweetened puffed-corn cereal like Corn Pops (4 ounces)
    4 large peanut butter cups (3 ounces each)
    1/2 cup creamy peanut butter
    About 3/4 cup chocolate sprinkles


    DIRECTIONS
    1. In a food processor, grind 3 cups of the corn cereal to a powder. Add the peanut butter cups and peanut butter and process until the mixture is glossy and comes together, about 2 minutes. Add the remaining 1 cup of corn cereal and process until very finely chopped and the mixture just holds together; you should still see small flecks of cereal.
    2. Roll the mixture into a 9-inch log and wrap in plastic. Roll the log back and forth until smooth. Unwrap the log and spread the chocolate sprinkles on the plastic wrap. Roll the log in the sprinkles, pressing to help them adhere. Wrap and refrigerate for 15 minutes.
    3.

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  • Christmas Cookie of the Week: Chocolate-Mint Thumbprints

    By Food & Wine

    Thumbprint cookies--made by pressing a small round of dough with the thumb to form an indentation--are great for filling with chocolate or jam. These thumbprints have a creamy, minty white-chocolate filling. Matt Lewis and Renato Poliafito of Brooklyn's Baked often mix chopped Andes mint candies into the batter, but any kind of mint-flavored chocolate works well. More Christmas Cookies

    © Quentin Bacon Chocolate-Mint Thumbprints
    INGREDIENTS
    2 ounces bittersweet chocolate, chopped
    2 ounces mint chocolate, chopped
    1 1/2 cups all-purpose flour
    1/2 cup unsweetened Dutch-process cocoa
    3/4 teaspoon salt
    2 sticks unsalted butter, softened
    1/3 cup granulated sugar
    2 tablespoons dark brown sugar
    2 large egg yolks
    1 teaspoon pure vanilla extract
    1 cup coarse sugar such as Turbinado, for rolling
    3 ounces white chocolate, chopped
    3 tablespoons heavy cream
    1/2 teaspoon pure peppermint extract

    DIRECTIONS
    1. In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second

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  • Slow Cooker Meatballs in Tomato Sauce

    By Food & Wine

    These juicy meatballs are fantastic with spaghetti or on a hoagie roll. Slow Cooker Recipes

    © Fredrika Stjärne Slow Cooker Meatballs in Tomato Sauce
    INGREDIENTS
    Two 28-ounce cans whole tomatoes
    2 tablespoons extra-virgin olive oil
    2 tablespoons tomato paste
    1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
    1/4 teaspoon crushed red pepper
    4 garlic cloves, minced
    2 pounds ground beef chuck
    3 tablespoons dry bread crumbs
    1 egg, lightly beaten
    3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
    Kosher salt and freshly ground pepper

    DIRECTIONS
    1. Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.
    2. Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1

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  • Chicken of the Week: Fried Chicken Cutlets

    By Food & Wine

    These deliciously crispy egg-and-panko-coated chicken cutlets from L.A. chef Roy Choi take only 30 minutes to prepare. Quick Chicken Recipes

    © Con Poulos Chicken Katsu
    INGREDIENTS
    8 skinless, boneless chicken thighs (about 6 ounces each)
    Salt
    1 cup all-purpose flour
    3 large eggs, lightly beaten with 3 tablespoons of water
    3 cups panko bread crumbs
    3 cups vegetable oil
    Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving

    DIRECTIONS
    1. Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper-lined baking sheet. Repeat with the remaining chicken.
    2. Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry

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  • Christmas Cookie of the Week: Chocolate-Gingerbread Cookies

    By Food & Wine

    These marvelous Christmas cookies from pastry chefs Matt Lewis and Renato Poliafito of Baked in Brooklyn combine chocolate with spicy gingerbread. An added benefit of these cookies: The supple dough is very easy to work with, and the scraps can be rerolled and cut out. Fabulous Holiday Cookies

    © Ditte Isager Chocolate-Gingerbread Cookies
    INGREDIENTS
    Cookies
    3 1/4 cups all-purpose flour, plus more for dusting
    1/3 cup unsweetened cocoa powder
    1 tablespoon ground ginger
    2 teaspoons ground cinnamon
    1 teaspoon ground cloves
    1 tablespoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt
    5 tablespoons unsalted butter, softened
    1/3 cup solid vegetable shortening
    1/2 cup (packed) dark brown sugar
    1 large egg, at room temperature
    1/2 cup molasses
    2 ounces bittersweet chocolate, melted and cooled

    Icing
    1 1/4 cups confectioners' sugar
    1 large egg white
    1 teaspoon fresh lemon juice
    Mascarpone Filling, optional

    DIRECTIONS
    1. In a medium bowl, whisk the flour with the cocoa

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  • Chicken of the Week: Slow Cooker Chicken with 40 Cloves of Garlic

    By Food & Wine

    This simple and hearty stew can be made at night for a quick dinner the next day. Serve with plenty of toasted bread to eat with the flavorful, spreadable cloves of garlic. Amazing Slow Cooker Recipes

    Slow Cooker Chicken with 40 Cloves of Garlic
    INGREDIENTS
    1/2 cup dry white wine
    Large pinch of saffron threads
    6 skinless chicken drumsticks
    6 skinless chicken thighs (bone-in)
    3 tablespoons unsalted butter
    2 medium leeks, white and tender green parts only, coarsely chopped
    1/8 teaspoon freshly grated nutmeg
    2 1/2 cups chicken stock or low-sodium broth
    1/4 cup sweet sherry
    Salt and freshly ground pepper
    3 large heads of garlic, separated into unpeeled cloves
    1/3 cup Niçoise olives
    1/3 cup picholine olives
    Salt and freshly ground pepper
    Toasted bread, for serving


    DIRECTIONS
    1. Pour 1/4 cup of the white wine into a small bowl. Crumble in the saffron and let stand for 5 minutes. On a large rimmed baking sheet, drizzle

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