Blog Posts by foodandwine.com

  • Chicken of the Week: Chicken Drumsticks with Asian Barbecue Sauce

    By Food & Wine

    Instead of making a traditional American barbecue sauce, F&W's Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar and ginger. Great Chicken Drumstick Recipes

    © Con Poulos Chicken Drumsticks with Asian Barbecue Sauce
    INGREDIENTS
    2 tablespoons vegetable oil
    1 teaspoon Chinese five-spice powder
    16 chicken drumsticks (3 pounds)
    Salt and freshly ground pepper
    3/4 cup hoisin sauce
    1/4 cup sweet Asian chile sauce or hot pepper jelly
    1/4 cup unseasoned rice vinegar
    1/4 cup chicken stock or broth
    2 tablespoons minced fresh ginger
    2 large garlic cloves
    1 teaspoon toasted sesame oil
    1 cup toasted sesame seeds


    DIRECTIONS
    1. Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
    2. Meanwhile, in a blender,

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  • 3-Ingredient Recipe: Grilled Skirt Steak with Poblano-Corn Sauce and Salsa

    By Food & Wine

    In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top. Best Steak in the U.S.

    Grilled Skirt Steak with Poblano-Corn Sauce and Salsa Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
    INGREDIENTS
    2 ears of corn, husked
    1 large poblano chile
    1/4 cup extra-virgin olive oil, plus more for grilling
    Salt
    Freshly ground pepper
    1 3/4 pounds skirt steak, cut into 5-inch pieces

    DIRECTIONS
    1. Light a grill or preheat a grill pan. Rub the corn and poblano lightly with oil and grill over high heat, just until the corn is lightly browned and the poblano is lightly charred all over but still firm, about 3 minutes.
    2. Peel and core the poblano, then finely dice it. Cut the kernels from the corn cobs. Transfer half of the poblano and corn to a blender. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce.

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  • One-Pan Meal: Curried Eggplant with Chickpeas and Spinach

    By Food & Wine

    Canned chickpeas are often used in salads or hummus, but F&W's Senior Recipe Developer Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vegetarian main course. Satisfying One-Pan Recipes

    Curried Eggplant with Chickpeas and Spinach Curried Eggplant with Chickpeas and Spinach
    INGREDIENTS
    2 large garlic cloves, minced
    Kosher salt
    2 teaspoons Madras curry powder
    1/2 cup vegetable oil
    1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
    1 large onion, cut into 1/2-inch wedges
    One 15-ounce can chickpeas, drained
    1/4 cup finely julienned fresh ginger
    Freshly ground pepper
    One 5-ounce bag baby spinach
    Warm naan and plain yogurt, for serving



    DIRECTIONS

    1. Preheat the oven to 425°. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even

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  • Chicken of the Week: Caramelized Ginger Chicken

    By Food & Wine

    This delicious chicken dish has a savory-sweet glaze of brown sugar and fish sauce that caramelizes beautifully when roasted. The World's Best Cities for Street Food

    © Eric Wolfinger Caramelized Ginger Chicken
    INGREDIENTS
    1/2 cup plus 2 tablespoons light brown sugar
    1/3 cup plus 2 tablespoons Asian fish sauce
    4 whole chicken legs
    1/4 cup vegetable oil
    6 scallions, white and green parts, thinly sliced
    3 tablespoons soy sauce
    1 1/2 tablespoons white vinegar
    1 tablespoon honey
    4 medium shallots, very finely chopped
    4 garlic cloves, very finely chopped
    1/2 cup minced peeled fresh ginger
    3 Thai chiles, very finely chopped
    1/2 cup sliced pickled daikon
    Salt

    DIRECTIONS
    1. In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until the sugar is dissolved. Add the chicken legs and coat them thoroughly with the marinade. Let the chicken stand at room temperature for 2 hours or refrigerate overnight.
    2. Preheat the oven to 450°.

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  • Cocktail of the Week: Mint Julep

    By Food & Wine

    When New Orleans bartender Chris McMillian mixes mint juleps at Bar UnCommon, he recites an ode, written in the 1890s by a Kentucky newspaperman, that calls the cocktail "the zenith of man's pleasure...the very dream of drinks." Brilliant Classic Cocktails

    © Wendell T. Webber Mint Julep
    INGREDIENTS
    8 mint leaves, plus mint sprigs for garnish
    1/2 ounce Simple Syrup
    2 ounces bourbon, preferably overproof
    Crushed ice

    DIRECTIONS
    1. In a chilled julep cup or fizz glass, muddle the mint leaves and Simple Syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprigs.


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    Top 10 Best New Bars in the U.S.
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  • Sweet Splurge: Lemon Ice Box Pie

    By Food & Wine

    This silken frozen pie requires only 25 minutes of baking to set the lemony center and bake the crunchy graham crust. America's Best Pie Spots

    © Taunton PressLemon Ice Box Pie
    INGREDIENTS
    14 whole graham crackers, broken
    1/4 cup sugar
    1/4 teaspoon salt
    6 tablespoons unsalted butter, melted
    Two 14-ounce cans sweetened condensed milk
    1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
    8 large egg yolks

    DIRECTIONS
    1. Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
    2. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the

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  • Chicken of the Week: Yucatán-Spiced Chicken

    By Food & Wine

    These roasted bone-in chicken breasts topped with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. They get a spicy-zesty kick from a puree made with ancho powder and lime. More Delicious Chicken Recipes

    © John Kernick Yucatán-Spiced Chicken
    INGREDIENTS
    Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
    Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
    4 garlic cloves, chopped
    3 tablespoons ancho chile powder
    2 tablespoons chopped fresh oregano
    Extra-virgin olive oil
    Salt and freshly ground pepper
    Four 8-ounce chicken breast halves on the bone, with skin
    1 large chayote--halved lengthwise, pitted and cut into 12 wedges
    1 seeded poblano, cut into thin rings
    1 red onion, thinly sliced into rings
    2 tablespoons each of thinly sliced cilantro and mint

    DIRECTIONS
    1. Preheat the oven to 425°. In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano and 1/4 cup of oil. Season with salt

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  • 21st Century Healthy Pantry

    By Food & Wine

    Peanut Butter Rice Krispie Treats
    There's a world of healthy ingredients you've probably never tried, even if you're an adventurous cook. It's time to explore something new. That's why F&W collected shopping lists from three brilliant innovators: a vegan expert, a meat-centric chef and a baking genius. Here, their kitchen pantry staples, plus amazing peanut butter Rice Krispie treats.

    Vegan Recipes

    Vegan Grocery List
    Akasha Richmond was once a private chef, preparing healthy meals for celebrities like Michael Jackson and Barbra Streisand. At her Los Angeles restaurant, Akasha, she now creates excellent dishes for both vegans and omnivores.

    Vegenaise "I use this dairy-free, eggless version of mayonnaise, and no one in my restaurant ever knows."

    Earth Balance Coconut Spread "I swap this spread for butter in mashed potatoes. It's lactose-, soy- and gluten-free."

    Nutritional Yeast "I like it sprinkled on popcorn and salads. It's high in protein and a great flavor enhancer."

    Beans and Legumes "I adore all

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  • Cocktail of the Week: Big Texan Grapefruit-and-Bourbon Cocktail

    By Food & Wine

    Austin chef James Holmes combines grapefruit juice, bourbon and basil to create this refreshing yet bracing drink. 50 Best Bars in America

    © Jody Horton Big Texan Grapefruit-and-Bourbon Cocktail
    INGREDIENTS
    2 tablespoons fresh grapefruit juice
    1 1/2 ounces bourbon
    1/2 tablespoon simple syrup (see Note)
    2 basil leaves
    Ice
    1 grapefruit slice and 1 preserved cherry, for garnish

    DIRECTIONS
    1. In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit slice and cherry.
    Note Make simple syrup by boiling equal parts sugar and water. Let cool before using.

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  • Sweet Splurge: Butterscotch Pots De Crème with Caramel Sauce

    By Food & Wine

    "I have a lot of guys from Oaxaca in my kitchen, and they put salt on everything," says Los Angeles chef Travis Lett of Gjelina. "When I saw one of them add salt to this dessert, I thought, Hey, that's a great idea." More Sweet and Salty Desserts

    © Dave Lauridsen Butterscotch Pots de Crème with Caramel Sauce
    INGREDIENTS
    POTS DE CRÈME
    1 1/2 sticks unsalted butter
    1 cup dark brown sugar
    5 cups heavy cream
    1 scant tablespoon fine sea salt
    1 vanilla bean, seeds scraped
    6 large egg yolks
    Boiling water

    CARAMEL SAUCE
    1 cup sugar
    1 teaspoon pure vanilla extract
    Whipped crème fraîche and Maldon sea salt, for serving

    DIRECTIONS
    1. Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds.
    2. In a large heatproof bowl, whisk the egg yolks. Gradually

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