Blog Posts by foodandwine.com

  • Crispy Latkes with a Surprise Ingredient

    By Food & Wine

    These potato pancakes get a boost of flavor from sweet beets and thyme. They're delicious with sour cream. More Latke Recipes

    Beet-and-Potato Latkes with ThymeBeet-and-Potato Latkes with ThymeBeet-and-Potato Latkes with Thyme
    INGREDIENTS
    1 large baking potato (3/4 pound)--peeled, julienned on a mandoline and patted dry
    2 medium beets (1/2 pound)--peeled, julienned on a mandoline and patted dry
    1/4 cup all-purpose flour
    1 tablespoon thyme leaves
    1/2 teaspoon freshly ground pepper
    1 teaspoon kosher salt, plus more for seasoning
    2 large eggs, lightly beaten
    1/4 cup canola oil
    Sour cream, for serving

    DIRECTIONS
    1. In a large bowl, toss the potato and beets with the flour, thyme, pepper and the 1 teaspoon of salt. Add the eggs and mix well.
    2. In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Spoon 1/2 cup of the beet mixture into the hot oil to make about 3 latkes; press lightly to flatten. Fry over moderate heat, turning once and adding 1 tablespoon of oil,

    Read More »from Crispy Latkes with a Surprise Ingredient
  • 5-Ingredient Recipe: Fusilli with Creamed Leek and Spinach

    By Food & Wine

    Simmering leeks in cream is an easy way to create a quick but hearty sauce for this simple pasta. Fantastic Quick Pastas

    © Quentin Bacon Fusilli with Creamed Leek and Spinach
    INGREDIENTS
    3/4 pound fusilli
    1 1/2 tablespoons extra-virgin olive oil
    1 large leek, white and light green parts only, thinly sliced
    1 cup heavy cream
    4 cups packed baby spinach (4 ounces), coarsely chopped
    1/2 cup lightly packed basil leaves, finely chopped
    Kosher salt and freshly ground pepper

    DIRECTIONS
    1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
    2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
    3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped

    Read More »from 5-Ingredient Recipe: Fusilli with Creamed Leek and Spinach
  • 5 Ingredient Recipe: Ham-and-Potato-Chip Tortilla

    By Food & Wine

    Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Brilliant Egg Recipes

    © Chris Court Ham and Potato Chip Tortilla
    INGREDIENTS
    1 dozen large eggs
    One 5-ounce bag jalapeño potato chips, lightly crushed
    1/4 cup extra-virgin olive oil
    One 1/2-pound ham steak, cut into 1/2-inch dice
    3 large scallions, sliced

    DIRECTIONS
    1. Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, beat the eggs. Add the potato chips and mash to break them up.
    2. In a large ovenproof nonstick skillet, heat the olive oil. Add the diced ham and sliced scallions and cook over high heat for 1 minute. Add the eggs and cook until set on the bottom and side, about 3 minutes. Broil the tortilla for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the tortilla onto a plate, cut into wedges and serve.

    More from Food & Wine
    Egg Breakfast Recipes
    Fantastic Baked Breakfasts
    Delicious Potato Recipes
    More Great Egg Recipes
    Ultimate

    Read More »from 5 Ingredient Recipe: Ham-and-Potato-Chip Tortilla
  • 5 Ingredient Hors D'Oeuvres: Hogs in a Blanket

    By Food & Wine

    This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. Easy Holiday Hors d'Oeuvres

    © Chris Court Hogs in a Blanket
    INGREDIENTS
    7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
    1 large egg yolk mixed with 1 tablespoon of water
    4 andouille sausages (3 ounces each)
    1/4 cup Major Grey's chutney
    2 tablespoons whole-grain mustard

    DIRECTIONS
    1. Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
    2. Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
    3. Meanwhile, in a mini food processor, pulse the chutney and mustard

    Read More »from 5 Ingredient Hors D'Oeuvres: Hogs in a Blanket
  • Amazing Thanksgiving Mashed Potatoes

    By Food & Wine

    This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon. Thanksgiving Mashed Potato Recipes

    Mashed Potatoes with Bacon and MustardMashed Potatoes with Bacon and MustardMashed Potatoes with Bacon and Mustard
    INGREDIENTS
    4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
    Kosher salt
    1/2 pound thick-cut meaty bacon, finely diced
    1 large red onion, finely chopped
    1/4 cup apple cider vinegar
    2 tablespoons whole-grain mustard
    1 teaspoon celery seeds
    1 1/2 sticks unsalted butter
    1 1/4 cups whole milk
    1 cup mayonnaise
    1/4 cup finely chopped parsley
    Freshly ground white pepper

    DIRECTIONS
    1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain the potatoes in a colander, shaking off any excess water.
    2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper

    Read More »from Amazing Thanksgiving Mashed Potatoes
  • Genius Holiday Stuffing Bites

    By Food & Wine

    Since stuffing is one of the most popular parts of a Thanksgiving meal, try doing it as fun little hors d'oeuvre bites. Thanksgiving Hors d'Oeuvres

    Sausage-and-Apple Stuffing BitesSausage-and-Apple Stuffing BitesSausage-and-Apple Stuffing Bites
    INGREDIENTS
    Vegetable cooking spray
    4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
    1/4 cup extra-virgin olive oil
    Kosher salt
    Freshly ground pepper
    2 tablespoons unsalted butter
    2/3 cup finely chopped onion
    2/3 cup finely chopped celery
    1/2 pound sweet Italian sausage, casings removed
    6 garlic cloves, finely chopped
    3/4 teaspoon dried sage
    1 small Granny Smith apple, peeled and finely chopped
    4 large eggs, beaten
    2 tablespoons chicken broth

    DIRECTIONS
    1. Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
    2. On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
    3. Meanwhile, in a large skillet, melt the butter in the

    Read More »from Genius Holiday Stuffing Bites
  • Twist on Thanksgiving Salad

    By Food & Wine

    In her light, zippy version of coleslaw, F&W's Kay Chun swaps brussels sprouts for cabbage and combines them with a mix of sweet and tart apples in a gingery yogurt dressing. Thanksgiving Brussels Sprouts Recipes

    Double-Apple and Brussels Sprout SlawDouble-Apple and Brussels Sprout SlawDouble-Apple and Brussels Sprout Slaw
    INGREDIENTS
    1/2 cup plus 2 tablespoons nonfat plain Greek yogurt
    1/2 cup extra-virgin olive oil
    3 tablespoons raw unfiltered apple cider vinegar
    2 tablespoons very finely grated peeled fresh ginger
    Kosher salt
    Freshly ground pepper
    2 Granny Smith apples-peeled, cored and julienned
    2 Fuji apples-peeled, cored and julienned
    1/2 pound brussels sprouts, finely shredded
    2 tablespoons chopped chives

    DIRECTIONS
    1. In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper.
    2. In a large bowl, combine the apples, brussels sprouts and chives. Add the dressing and toss to coat. Season the slaw with salt and pepper and serve.

    Make Ahead The

    Read More »from Twist on Thanksgiving Salad
  • Better Than Takeout: Vegetable Pad Thai

    By Food & Wine

    It's easy to vary this vegetable pad Thai: Swap in snow peas or sugar snaps for the sweet peas; add some julienned bell pepper in place of the carrots. More Healthy Thai Dishes

    Vegetable Pad Thai with Peas, Carrots and MushroomsVegetable Pad Thai with Peas, Carrots and Mushrooms
    INGREDIENTS
    1/2 pound dried pad Thai rice noodles (banh pho)
    2 tablespoons Asian fish sauce
    2 tablespoons oyster sauce
    2 tablespoons sugar
    1 tablespoon Sriracha or chile-garlic sauce
    2 tablespoons vegetable oil
    2 small shallots, thinly sliced
    4 ounces mushrooms, such as shiitake and cremini, stems removed and halved
    2 garlic cloves, thinly sliced
    2 cups julienned carrots (from about 3/4 pound carrots)
    4 scallions, cut into 1-inch pieces, plus thinly sliced scallions, for garnish
    1/3 cup frozen sweet peas
    2 large eggs, beaten
    1 cup bean sprouts
    1/4 cup ground roasted peanuts
    1 lime, cut into 8 wedges, for serving

    DIRECTIONS
    1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15

    Read More »from Better Than Takeout: Vegetable Pad Thai
  • Weekend Brunch: Dairy-Free Bundt Cake

    By Food & Wine

    Blogger Sarah Bolla of Lemon Fire Brigade layers fresh cherries in a vanilla-scented olive oil cake that is completely dairy-free. More Delicious Dairy-Free Recipes

    Cherry, Vanilla and Olive Oil Buckle Bundt with Almond StreuselCherry, Vanilla and Olive Oil Buckle Bundt with Almond Streusel

    INGREDIENTS
    STREUSEL
    1/4 cup all-purpose flour
    1/4 cup almond flour (see Note)
    3 tablespoons fine raw cane sugar
    2 tablespoons extra-virgin olive oil
    CAKE
    Vegetable or canola oil, for greasing
    1 1/3 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup fine raw cane sugar
    1/4 cup extra-virgin olive oil
    1 tablespoon finely grated lemon zest
    1 vanilla bean, split, seeds scraped
    1 large egg
    1/2 cup almond milk
    2 cups pitted sweet cherries, thawed if frozen and halved

    DIRECTIONS
    1. MAKE THE STREUSEL In a medium bowl, combine the flour with the almond flour and sugar. Add the olive oil and using your hands, rub the oil into the mixture evenly to form crumbs. Refrigerate Read More »from Weekend Brunch: Dairy-Free Bundt Cake
  • Fast and Healthy Fish Tacos

    By Food & Wine

    For a brilliant (and slightly healthier) take on crema, Phoebe Lapine blends avocado with the sour cream. Best Taco Spots in the U.S.

    Roasted Fish Tacos with Avocado Crema and MangoRoasted Fish Tacos with Avocado Crema and Mango
    INGREDIENTS
    1 large shallot, thinly sliced
    1 garlic clove, minced
    Juice of 2 limes
    1 teaspoon honey
    1/2 teaspoon hot sauce
    1 tablespoon extra-virgin olive oil
    Sea salt
    Two 8-ounce skinless snapper, catfish, tilapia, sole, or other thin white fish fillets
    1 1/2 cups sour cream
    1 Hass avocado
    1/2 cup cilantro leaves, plus more for garnish
    1 large clove garlic
    2 tablespoons water
    Eight 6-inch corn tortillas
    1 mango, peeled, pitted and cut into 1/4-inch dice

    DIRECTIONS
    1. Preheat the oven to 400°. In a 9-by-13-inch glass or ceramic baking dish, mix the shallot with the garlic, lime juice, honey, hot sauce, olive oil and 1 teaspoon of salt. Arrange the fish in the dish and turn several times to coat. Let the fish stand in the marinade for 10 minutes.
    2. Roast the fish for 10

    Read More »from Fast and Healthy Fish Tacos

Pagination

(275 Stories)