Blog Posts by foodandwine.com

  • How to Make Chocolate-Covered Corn Flakes

    By Food & Wine

    Jacques Torres always tries to bring contrast to every dessert. He discovered corn flakes years ago and, being a pastry chef, wondered what would happen if he covered them with chocolate. He loved it so much that now he takes corn flakes home to France and makes this recipe for his friends. They wonder about the things Torres is learning in America, but there are never any leftovers.

    More from Food & Wine:
    Chocolate Candies
    Best Chocolate in the U.S.
    Milk Chocolate Desserts
    F&W's Ultimate Candy Guide
    Fast Chocolate Desserts

    Read More »from How to Make Chocolate-Covered Corn Flakes
  • Black Widow Cheese Log

    By Food & Wine

    Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider. Halloween Appetizers

    Black Widow Goat Cheese LogBlack Widow Goat Cheese LogBlack Widow Goat Cheese Log
    INGREDIENTS
    2 tablespoons unsalted butter
    4 very large shallots, thinly sliced (2 cups)
    10 ounces fresh goat cheese, softened
    4 ounces cream cheese, softened
    6 ounces Greek feta cheese, at room temperature
    Black sesame seeds and 1 piquillo pepper, for garnish
    Six 6-inch painted twigs, for spider legs
    Crackers, flat breads and bread sticks, for serving

    DIRECTIONS
    1. In a medium skillet, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the shallots into a food processor and let cool. Add the goat cheese, cream cheese and feta and puree until smooth. Scrape the cheese into a bowl and refrigerate until chilled, about 30 minutes.
    2. Shape one third of the

    Read More »from Black Widow Cheese Log
  • "Death Punch" with Floating Eyeballs

    By Food & Wine

    This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs. Halloween Cocktails

    Dark and Stormy Death PunchDark and Stormy Death PunchDark and Stormy Death Punch
    INGREDIENTS
    One 20-ounce can lychees in heavy syrup
    1/4 cup thinly sliced peeled fresh ginger
    16 brandied cherries
    1/4 cup superfine sugar
    1/2 cup fresh lime juice
    12 ounces dark rum
    Three 12-ounce bottles ginger beer
    Ice cubes

    DIRECTIONS
    1. In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
    2. Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
    3. Meanwhile, in a pitcher, stir the sugar into the

    Read More »from "Death Punch" with Floating Eyeballs
  • Spooky Halloween Sugar Cookies

    By Food & Wine

    Although a skull is the traditional Day of the Dead motif, you can stamp these cookies into any festive shape, from pumpkins and witches to cats and ghosts. Halloween Cookies

    Day of the Dead Cookies (Halloween Sugar Cookies)Day of the Dead Cookies (Halloween Sugar Cookies)Day of the Dead Cookies (Halloween Sugar Cookies)
    INGREDIENTS
    COOKIES
    2 sticks unsalted butter, softened
    1 cup granulated sugar
    2 large egg yolks
    1 teaspoon pure vanilla extract
    1/2 teaspoon salt
    2 1/2 cups all-purpose flour, plus more for rolling
    GLAZE AND ICING
    2 large egg whites
    2 teaspoons fresh lemon juice
    3 cups confectioners' sugar
    Food coloring

    DIRECTIONS
    1. MAKE THE GLAZE AND ICINGS In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Beat in the egg yolks, vanilla and salt, then beat in the 2 1/2 cups of flour at low speed. Divide the dough in thirds and pat into disks. Wrap each disk in plastic and refrigerate until chilled, about 30 minutes.
    2. Preheat

    Read More »from Spooky Halloween Sugar Cookies
  • Weekend Brunch: Crab Hash

    By Food & Wine

    Chunks of crisp potato, bits of bacon, and tender morsels of crab are held together with melting cream cheese for a spectacular sort of Southern-accented comfort food. Fantastic Crab Recipes

    Southern Crab HashSouthern Crab HashSouthern Crab Hash
    INGREDIENTS
    2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
    6 slices bacon
    1 onion, chopped
    Cooking oil, if needed
    1/2 teaspoon salt
    3 ounces cream cheese
    1/4 cup milk
    1 1/2 teaspoons Worcestershire sauce
    Pinch of cayenne
    3/4 pound lump crabmeat
    1/8 teaspoon fresh-ground black pepper
    3 tablespoons chopped fresh chives or scallion tops

    DIRECTIONS
    1. Put the potatoes in a medium saucepan of salted water. Bring to a boil. Lower the heat; simmer until almost tender, about 5 minutes. Drain.
    2. In a large nonstick or cast-iron frying pan, cook the bacon until crisp. Remove the bacon from the pan and crumble it. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and cook over moderate heat, stirring

    Read More »from Weekend Brunch: Crab Hash
  • Tuscan Chickpea Soup

    By Food & Wine

    The humble chickpea is enormously popular in Italy, especially for soups. Here, in this Tuscan specialty, it's joined by tomatoes, macaroni, Swiss-chard leaves and a generous quantity of garlic. More Delicious Ideas for Chickpeas

    Chickpea Soup with Swiss ChardChickpea Soup with Swiss ChardChickpea Soup with Swiss Chard
    INGREDIENTS
    6 cups drained and rinsed canned chickpeas (three 19-ounce cans)
    3 cups canned low-sodium chicken broth or homemade stock, more if needed
    3 tablespoons olive oil
    1 carrot, chopped
    1 onion, chopped
    1 rib celery, chopped
    4 cloves garlic, minced
    1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
    1 bay leaf
    Pinch dried red-pepper flakes
    1 cup canned tomatoes in thick puree, chopped
    1/2 cup tubetti or other small macaroni
    1 teaspoon salt
    1/2 pound Swiss chard, tough stems removed, leaves cut into 1-inch pieces
    1/4 teaspoon fresh-ground black pepper

    DIRECTIONS
    1. Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the

    Read More »from Tuscan Chickpea Soup
  • Quick, Comforting Bolognese Sauce

    By Food & Wine

    This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead. More Great Polenta Dishes

    Polenta with Meat SaucePolenta with Meat SaucePolenta with Meat Sauce
    INGREDIENTS
    4 tablespoons olive oil
    1 1/2 pounds mild Italian sausage, casings removed
    2 carrots, chopped
    1 onion, chopped
    4 cloves garlic, minced
    1/3 cup dry white wine
    1 1/2 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
    3/4 cup canned low-sodium chicken broth or homemade stock
    6 tablespoons chopped fresh parsley
    1 bay leaf
    1 3/4 teaspoons salt
    1/4 teaspoon fresh-ground black pepper
    3 tablespoons light cream
    4 1/2 cups water
    1 1/3 cups coarse or medium cornmeal
    3 tablespoons grated Parmesan, plus more for serving

    DIRECTIONS
    1. In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until

    Read More »from Quick, Comforting Bolognese Sauce
  • Warming Chicken Soup

    By Food & Wine

    Whether you feel a cold coming on or simply need a little soothing, there's nothing like a hot bowl of chicken soup. Poaching in broth also happens to be a great way to cook chicken, ranking right up there with roasted and fried among our favorite methods. More Comforting Chicken Soups

    Poached-Chicken SoupPoached-Chicken Soup
    INGREDIENTS
    2 tablespoons cooking oil
    1 onion, chopped
    1 carrot, chopped
    1 rib celery, chopped
    2 teaspoons salt
    1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin removed
    4 small red potatoes (about 1 pound), peeled and quartered
    2 medium turnips, peeled and cut into eighths
    1 cup canned low-sodium chicken broth or homemade stock
    1 teaspoon red- or white-wine vinegar
    2 quarts water
    1 sprig fresh thyme, or 1/4 teaspoon dried thyme
    1 bay leaf
    1/2 teaspoon fresh-ground black pepper
    1 cup chopped fresh parsley

    DIRECTIONS
    1. In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring

    Read More »from Warming Chicken Soup
  • Gluten-Free S'mores Brownies

    By Food & Wine

    These fudgy, gluten-free brownies from Silvana Nardone are baked in a graham cracker crust, then topped with marshmallows and broiled. Irresistible Gluten-Free Desserts

    S'mores BrowniesS'mores Brownies
    INGREDIENTS
    7 ounces gluten-free graham crackers (about 14 crackers)
    10 tablespoons unsalted butter
    1 1/2 cups semisweet mini chocolate chips
    1/4 cup cocoa powder (not Dutch process)
    1 cup sugar
    1/2 cup Silvana's Kitchen Gluten-Free All-Purpose Flour
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    3 large eggs, at room temperature
    2 teaspoons pure vanilla extract
    8 ounces large marshmallows (4 cups)

    DIRECTIONS
    1. Preheat the oven to 350° and line an 8-inch-square baking pan with foil so it folds over the sides.
    2. In a food processor, finely grind the graham crackers (you should have 1 1/2 cups). Transfer the crumbs to a medium bowl. In a small saucepan, melt 5 tablespoons of the butter and stir the butter into the crumbs. Press the crumbs evenly into the bottom of the prepared

    Read More »from Gluten-Free S'mores Brownies
  • Lemony Shrimp Pasta Salad

    By Food & Wine

    Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping. More Incredible Pasta Salads

    Pasta Shells with Shrimp and Garlicky Bread CrumbsPasta Shells with Shrimp and Garlicky Bread Crumbs
    INGREDIENTS
    2 tablespoons plus 1/2 cup olive oil
    1 1/2 cups fresh bread crumbs
    2 cloves garlic, minced
    Salt
    Fresh-ground black pepper
    3/4 pound medium pasta shells
    1 pound large shrimp, shelled and halved lengthwise
    3 tablespoons lemon juice
    1 teaspoon anchovy paste
    3/4 teaspoon Worcestershire sauce
    3 ounces shredded curly endive (about 2 1/2 cups)
    1/3 cup plus 2 tablespoons grated Parmesan

    DIRECTIONS
    1. In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat. Add the bread crumbs, garlic, and 1/8 teaspoon each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.
    2. In a large pot of boiling, salted water, cook the pasta shells

    Read More »from Lemony Shrimp Pasta Salad

Pagination

(275 Stories)