Blog Posts by foodandwine.com

  • Easy, Fast Chicken Pasta

    By Food & Wine

    If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this. Mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes, and Parmesan unite the two main ingredients and complement them both. Frozen Brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh. More Delicious Pasta Recipes

    Pasta Shells with Chicken and Brussels SproutsPasta Shells with Chicken and Brussels Sprouts Pasta Shells with Chicken and Brussels Sprouts
    INGREDIENTS
    2 tablespoons cooking oil
    3 tablespoons butter
    4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
    1 teaspoon salt
    1/2 teaspoon fresh-ground black pepper
    1/2 red onion, chopped
    2 cloves garlic, chopped
    3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
    1 cup canned low-sodium chicken broth or homemade stock
    1/8 teaspoon dried red-pepper flakes
    1 1/2 teaspoons lemon juice
    1/4 cup chopped fresh parsley
    1/3 cup grated Parmesan cheese
    1/2 pound medium pasta shells

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  • Fudgy Brownie Bars

    By Food & Wine

    Grace Parisi brings the beloved combination of coffee and chocolate together by using a pleasantly crumbly espresso-flavored shortbread as a crust for fudgy brownies. More Great Brownie Recipes

    Fudgy Brownie BarsFudgy Brownie Bars Espresso-Shortbread Brownie Bars
    INGREDIENTS
    SHORTBREAD CRUST
    1 stick plus 2 tablespoons unsalted butter, softened
    1 1/2 cups all-purpose flour
    1/4 cup sugar
    1 tablespoon finely ground espresso beans
    1/2 teaspoon kosher salt
    BROWNIE TOPPING
    1 1/2 cups all-purpose flour
    2 tablespoons unsweetened cocoa
    1 teaspoon kosher salt
    1/2 teaspoon baking powder
    1 stick plus 6 tablespoons unsalted butter
    4 ounces unsweetened chocolate, chopped
    2 cups sugar
    1 tablespoon pure vanilla extract
    3 large eggs

    DIRECTIONS
    1. Preheat the oven to 350°. In a food processor, combine the butter with the flour, sugar, ground espresso and salt; pulse until coarse crumbs form. Press the crumbs into a 9-by-13-inch metal baking pan to form a crust; prick all over with a fork. Freeze for 5 minutes, until firm. Bake in the lower

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  • Apple-Cranberry Crisp

    By Food & Wine

    For this dessert, chef Lee Woolver recommends a tart apple, like the Northern Spy variety that grows all over upstate New York. To make the recipe more decadent, he often adds chocolate chips. Fantastic Fruit Cobblers and Crisps

    Apple Crisp with Dried CranberriesApple Crisp with Dried CranberriesApple Crisp with Dried Cranberries
    INGREDIENTS
    TOPPING
    1 cup all-purpose flour
    1 teaspoon cinnamon
    1 1/2 sticks unsalted butter, cut into small pieces
    1 cup rolled oats
    1/4 cup packed light brown sugar
    2 tablespoons granulated sugar
    1/2 teaspoon salt
    FILLING
    8 medium Northern Spy or Granny Smith apples--peeled, cored and cut into 1/2-inch wedges
    1/4 cup sugar
    2 tablespoons fresh lemon juice
    1 cup dried cranberries
    1/2 cup unsweetened apple juice
    4 tablespoons unsalted butter, melted

    DIRECTIONS
    1. Preheat the oven to 350°. In a medium bowl, whisk the flour with the cinnamon. Cut in the butter with a pastry blender or your fingers until the mixture resembles a coarse meal. Stir in the oats, brown and granulated sugars and salt.
    2.

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  • Smoky, Spicy Beef Chili

    By Food & Wine

    Using coffee, dark beer, smoky bacon and three kinds of chiles, Tony Maws creates one deep, rich, spicy pot of beef chili. More Terrific Chili Recipes

    Three-Chile Beef ChiliThree-Chile Beef ChiliThree-Chile Beef Chili
    INGREDIENTS
    2 ancho chiles
    2 dried New Mexico chiles
    3 dried chipotle chiles
    1 tablespoon coriander seeds, toasted
    1 teaspoon cumin seeds, toasted
    1 teaspoon yellow mustard seeds, toasted
    1 teaspoon dried thyme
    2 whole garlic cloves, plus 1 tablespoon minced garlic
    Three 14.5-ounce cans peeled whole tomatoes, drained
    2 tablespoons canola oil
    2 pounds ground beef
    1 large onion, diced
    6 ounces meaty bacon, diced (1 cup)
    6 cups chicken stock
    2 cups stout beer
    2 cups brewed coffee
    1/2 cup crushed tortilla chips
    8 cilantro sprigs, coarsely chopped
    Kosher salt
    Three 15-ounce cans pinto beans, rinsed and drained

    DIRECTIONS
    1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add

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  • Supereasy Corn Bread

    By Food & Wine

    John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread. More Quick Breads

    Peppered Corn BreadPeppered Corn BreadPeppered Corn Bread
    INGREDIENTS
    Canola oil, for brushing
    2 cups stone-ground cornmeal
    1/2 cup all-purpose flour
    1 tablespoon sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    2 large eggs, lightly beaten
    2 cups buttermilk
    1/2 cup fat-free sour cream
    3 tablespoons unsalted butter, melted

    DIRECTIONS
    1. Preheat the oven to 375°. Rub a 10-inch cast-iron skillet with oil; heat it in the oven.
    2. In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined. Pour the batter into the skillet.
    3. Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few

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  • Easy Weeknight Veggie Chili

    By Food & Wine

    Here are two recipes for the price of one: a garlicky rice side dish that's also delicious with chicken or shrimp, and a hearty black-bean chili that puts meatier versions to shame. Make enough chili for leftovers; it's even better the next day. More Hearty Chili Recipes

    Easy Weeknight Veggie ChiliEasy Weeknight Veggie ChiliVegetable Chili with Garlic Rice
    INGREDIENTS
    3 tablespoons cooking oil
    1 onion, chopped
    5 cloves garlic, minced
    1 tablespoon chili powder
    2 teaspoons ground cumin
    1/2 teaspoon cayenne
    2 red or green bell peppers, cut into 3/4-inch squares
    1 zucchini, cut into 3/4-inch dice
    1 yellow squash, cut into 3/4-inch dice
    1 1/2 teaspoons salt
    3 1/2 cups canned diced tomatoes with their juice (two 15-ounce cans)
    1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
    1 1/2 cups long-grain rice
    3 cups canned low-sodium chicken broth or homemade stock
    3 tablespoons chopped cilantro (optional)

    DIRECTIONS
    1. In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add

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  • Meatball Soup

    By Food & Wine

    Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock. More Hearty Soup Recipes

    Sicilian Meatball SoupSicilian Meatball Soup Sicilian Meatball Soup
    INGREDIENTS
    1/2 pound ground beef
    5 tablespoons chopped fresh parsley
    1/4 cup grated Parmesan, plus more for serving
    2 tablespoons raisins
    2 tablespoons dry bread crumbs
    1 egg, beaten
    5 cloves garlic, minced
    2 1/2 teaspoons salt
    1/2 teaspoon fresh-ground black pepper
    2 tablespoons olive oil
    2 carrots, cut into 1/4-inch dice
    1 onion, chopped
    2 ribs celery, cut into 1/4-inch dice
    1 zucchini, cut into 1/4-inch dice
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    1 cup canned crushed tomatoes in thick puree
    1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
    1 cup small pasta shells or other small macaroni

    DIRECTIONS
    1. In a medium bowl, mix together the

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  • Hot Chocolate Pudding Cakes

    By Food & Wine

    Chef Owen Kenworthy makes these individual molten chocolate cakes with a little bit of flour to hold the batter together, then garnishes the baked cakes with tart crème fraîche and crunchy pistachios. More Incredible Chocolate Desserts

    Hot Chocolate Pudding CakesHot Chocolate Pudding Cakes Hot Chocolate Pudding Cakes
    INGREDIENTS
    1 1/2 sticks unsalted butter, plus melted butter for brushing the ramekin
    Unsweetened cocoa powder, for dusting
    3/4 pound bittersweet chocolate, chopped
    8 large egg yolks
    1/2 cup sugar
    1/2 cup all-purpose flour
    4 large egg whites
    Pinch of kosher salt
    Crème fraîche and chopped roasted pistachios, for serving

    DIRECTIONS
    1.Preheat the oven to 425°. Brush eight 6-ounce ramekins with melted butter and dust with cocoa powder. In a microwave-safe bowl, melt the chocolate with the 1 1/2 sticks of butter at high power in 30-second bursts. Whisk until smooth.
    2. In a bowl, whisk the egg yolks with the sugar until thick. Whisk in the chocolate mixture and flour. In a clean bowl, using a handheld

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  • Cheesy Pasta with Artichokes

    By Food & Wine

    The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six. More Great Pasta Recipes

    Cheesy Pasta with ArtichokesCheesy Pasta with Artichokes Cheesy Pasta with Artichokes
    INGREDIENTS
    2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
    1/2 cup grated Parmesan cheese
    1 teaspoon fresh-ground black pepper
    2 cloves garlic, minced
    3/4 pound fusilli
    3/4 teaspoon salt
    2 tablespoons butter
    2 tablespoons chopped chives, scallion tops, or parsley
    1 cup heavy cream

    DIRECTIONS
    1. In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.
    2. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.

    Notes We vastly prefer canned artichoke hearts

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  • Stovetop Mac and Cheese

    By Food & Wine

    This clever, quick and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce. More Macaroni and Cheese

    Stovetop Mac and Cheese Stovetop Mac and Cheese Stovetop Mac and Cheese
    INGREDIENTS
    1 tablespoon unsalted butter
    1 medium onion, finely chopped
    1 1/2 teaspoons tomato paste
    1/2 teaspoon chopped thyme
    2 cups half-and-half
    Salt
    Freshly ground pepper
    3 cups elbow macaroni (12 ounces)
    4 ounces Gruyère, shredded
    4 ounces sharp white cheddar, shredded
    4 ounces imported Fontina cheese, shredded
    1/4 cup freshly grated Parmigiano-Reggiano cheese
    2 tablespoons panko bread crumbs

    DIRECTIONS
    1. Preheat the broiler and position a rack 8 inches from the heat. Put a kettle of water on to boil. In a large, deep ovenproof skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, 5 minutes. Add the tomato paste and thyme and cook for 1 minute. Whisk in the half-and-half and 2 cups of hot water and bring to a simmer. Season with salt and pepper. Add the macaroni and

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