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  • Fast Chicken with Kale

    By Food & Wine

    This recipe uses the rendered fat from crisped bacon for sautéing. You can substitute olive oil. Chicken Breasts Recipes

    Chicken with Kale and Wild Mushrooms Chicken with Kale and Wild Mushrooms Chicken with Kale and Wild Mushrooms
    1 pound kale, tough stems discarded, leaves cut into 2-inch pieces
    1 tablespoon all-purpose flour
    2 teaspoons unsalted butter, softened
    1 tablespoon plus 2 teaspoons extra-virgin olive oil
    3 ounces slab bacon, cut into 1-by-1/4-inch matchsticks
    Four 6-ounce skinless, boneless chicken breast halves, lightly pounded
    freshly ground pepper
    1/2 pound wild mushrooms, such as oyster or chanterelle, sliced 1/3 inch thick
    3 medium shallots, minced
    1/3 cup dry white wine
    2/3 cup chicken stock or canned low-sodium broth
    2 teaspoons fresh lemon juice

    1. Blanch the kale in a large pot of salted water until limp, about 2 minutes. Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
    2. Heat 1 teaspoon of the oil in a large nonreactive skillet. Add the bacon and sauté

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  • Easy Fruit Gelatin Dessert

    By Food & Wine

    This silky, sophisticated fruit gelatin is an ideal dessert for a late-summer day. Delicious Summer Desserts

    Raspberry Gelatin with NectarinesRaspberry Gelatin with NectarinesRaspberry Gelatin with Nectarines
    4 half-pints raspberries
    1 cup water
    1/2 cup sugar
    1 envelope unflavored gelatin
    1/2 cup finely diced peeled nectarines or mangoes
    Lightly sweetened whipped cream

    1. In a medium saucepan, combine the raspberries with the water and cook over moderately high heat, crushing the berries with a potato masher or a fork, until very juicy, 5 to 6 minutes. Pour the hot berries into a fine stainless-steel sieve set over a medium bowl and let drain.
    2. Gently stir the berry mixture, scraping it up from the bottom of the sieve with a spatula; don't press on the solids or the gelatin will be cloudy. You should have 2 cups of juice. Stir in the sugar until dissolved and let cool.
    3. Transfer 1/4 cup of the raspberry juice to a small bowl. Sprinkle the gelatin over the juice and let stand until the gelatin is

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  • Cajun Shrimp and Corn Salad

    By Food & Wine

    For this tangy salad, Laurent Tourondel looked to the Gulf Coast, flavoring shrimp with both a Cajun spice blend and Old Bay, a mix of ground peppers, celery salt and other seasonings popular in the South and mid-Atlantic. For a true bayou peel-and-eat experience, leave the shrimp shells on. Fantastic Grilled Shrimp Dishes

    Cajun-Spiced Shrimp and Corn SaladCajun-Spiced Shrimp and Corn SaladCajun-Spiced Shrimp and Corn Salad
    1/2 cup red wine vinegar
    1/2 tablespoon kosher salt
    1/2 tablespoon sugar
    1/2 tablespoon freshly ground pepper
    1 medium red onion, halved and thinly sliced
    1 teaspoon Old Bay seasoning
    1 teaspoon Cajun spice blend
    1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
    1 teaspoon chopped rosemary
    1/4 teaspoon cayenne pepper
    2 tablespoons extra-virgin olive oil
    20 large shrimp, shelled and deveined
    7 ears of corn, shucked
    2 tablespoons unsalted butter
    Freshly ground pepper
    4 Kirby cucumbers, diced
    2 Medjool dates, pitted and diced
    1/4 cup chopped cilantro
    1/4 cup fresh lime juice
    Pea shoots, for

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  • Lemony Roast Chicken with Rosemary

    By Food & Wine

    Lemon zest and rosemary placed in the cavity of the bird permeate the meat as it cooks and give a subtle Mediterranean accent to the pan juices. We call for dried rosemary, but if you have fresh, use several sprigs in place of the one tablespoon. Fantastic Roast Chicken Recipes

    Roast Chicken with Rosemary and LemonRoast Chicken with Rosemary and LemonRoast Chicken with Rosemary and Lemon
    1 chicken (3 to 3 1/2 pounds)
    1 tablespoon dried rosemary
    Fresh-ground black pepper
    4 3-inch-long strips lemon zest
    1 small onion, quartered
    1 tablespoon olive oil
    1 tablespoon plus 1/4 teaspoon lemon juice
    1/2 cup water

    1. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of

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  • Back-to-School Cookie Bars

    By Food & Wine

    Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for pastry chef Breanne Varela's tart, chewy bars. More Irresistible Bar Cookie Recipes

    Back-to-School Cookie BarsBack-to-School Cookie BarsChocolate-Chip-Pecan Cookie Bars
    1 cup pecans
    4 tablespoons unsalted butter, softened
    2 tablespoons canola oil
    1/4 cup plus 2 tablespoons granulated sugar
    1/4 cup plus 2 tablespoons light brown sugar
    1 large egg
    1 teaspoon pure vanilla extract
    1 1/2 cups whole wheat pastry flour
    1/2 teaspoon baking sod a
    1/2 teaspoon kosher salt
    1 cup semisweet chocolate chips

    1. Preheat the oven to 350° and line the bottom of a 9-by-13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool.
    2. In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the

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  • Smoky Guacamole with Mango

    By Food & Wine

    At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. Amazing Guacamole Recipes

    Smoky Guacamole with MangoSmoky Guacamole with MangoSmoked-Chile-and-Mango Guacamole
    1 tablespoon extra-virgin olive oil
    2 plum tomatoes, cut into 1/4-inch dice
    1 shallot, finely chopped
    2 dried chipotle chiles, stems discarded and chiles finely crushed
    Kosher salt
    2 Hass avocados--halved, pitted and diced
    1/2 cup finely chopped white onion
    1 serrano chile, minced
    3 tablespoons fresh lime juice
    1/2 mango, cut into 1/4-inch dice (1/2 cup)
    1 cup lightly packed cilantro, finely chopped, plus whole leaves, for garnish
    Tortilla chips, for serving

    1. In a medium skillet, heat the olive oil. Stir in half of the diced plum tomatoes and add the shallot, crushed chipotles and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 5 minutes. Scrape the mixture into a large bowl and let cool

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  • Cheesy Burgers with Spiked Ketchup

    By Food & Wine

    "I love meat loaf, but I hate that it's cooked all the way through," says Jamie Bissonnette. For these burgers, served medium-rare, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami). 10 Favorite Burger Recipes

    Cheesy Burgers with Spiked KetchupCheesy Burgers with Spiked KetchupCheesy Burgers with Soy-Spiked Ketchup
    1/2 cup plus 2 tablespoons ketchup
    1 1/2 tablespoons soy sauce
    1 tablespoon hoisin sauce
    1 tablespoon fresh lime juice
    1 1/2 teaspoons ancho chile powder
    1 1/2 pounds ground beef chuck, preferably 80 or 85 percent lean
    1/2 cup shredded Colby cheese
    1/4 cup minced red onion
    2 tablespoons minced kosher pickles
    2 tablespoons plain dry bread crumbs
    3 garlic cloves, minced
    1/2 teaspoon Tabasco
    Canola oil, for brushing
    Kosher salt
    Freshly ground black pepper
    6 potato hamburger buns, split and toasted
    Mayonnaise, lettuce and sliced red onion, for serving

    1. In a

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  • Easy Fruit Crumble with Buttery Streusel

    By Food & Wine

    These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery streusel topping. More Summer Fruit Recipes

    Nectarine-Thyme CrumbleNectarine-Thyme CrumbleNectarine-Thyme Crumble
    6 nectarines, thinly sliced
    6 tablespoons granulated sugar
    1 1/2 tablespoons fresh lemon juice
    6 thyme sprigs
    3/4 cup all-purpose flour
    4 tablespoons light brown sugar
    2 tablespoons wheat germ
    1/4 cup unsalted butter, softened

    1. In a bowl, toss the nectarines with the granulated sugar, juice, thyme and a pinch of salt; let stand for 1 hour.
    2. Preheat the oven to 375°. In another bowl, combine the flour, brown sugar and wheat germ with a pinch of salt. Using your fingers, work in the butter until the mixture is sandy. Press the streusel into small clumps and scatter on a rimmed baking sheet.
    3. Spoon the nectarines, thyme and any juices into 6 individual cast-iron baking dishes. Bake the nectarines for about 20 minutes, until the fruit is softened. Meanwhile, bake the streusel,

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  • Summery Grilled Vegetable Salad

    By Food & Wine

    Cookbook author Tara Duggan uses the whole leek--grilling the bottoms in chunks and braising the sliced tops to use in a warm summer salad. Delicious Summer Salads

    Summery Grilled Vegetable SaladSummery Grilled Vegetable SaladGrilled Leeks with Leek-Tomato Salad & Citrus Dressing
    2 large leeks, roots trimmed
    Extra-virgin olive oil
    1/2 teaspoon finely grated lime zest
    1/2 teaspoon finely grated tangerine or orange zest
    2 tablespoons fresh lime juice
    2 tablespoons fresh tangerine juice
    1 tablespoon soy sauce
    Pinch of crushed red pepper
    1/2 cup fresh corn kernels
    1 cup mixed heirloom cherry tomatoes, halved

    1. Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops.
    2. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender,

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  • Smoky Grilled Chicken Legs

    By Food & Wine

    Dallas chef Tim Byres gives these smoky grilled chicken legs a boost of flavor from a marinade made with brown sugar, mustard, coriander and jalapeño. Amazing Grilled Chicken Recipes

    Smoky Grilled Chicken LegsSmoky Grilled Chicken LegsSmoked Chicken Drumsticks with Coriander
    3/4 cup dark brown sugar
    1/4 cup plus 2 tablespoons Dijon mustard
    1 1/2 tablespoons ground coriander
    1 jalapeño, seeded and minced
    Kosher salt
    Freshly ground black pepper
    Twelve 4-ounce chicken drumsticks
    2 cups hardwood chips, such as hickory or applewood, soaked in water for 1 hour and drained

    1. In a medium bowl, stir the brown sugar with the mustard, coriander and jalapeño and season with salt and pepper. Scrape the mixture into a large resealable plastic bag. Add the chicken drumsticks and turn to coat. Seal the bag, pressing out the air; refrigerate the chicken overnight.
    2. Light a grill and oil the grate. Remove the chicken from the marinade and season with salt and pepper. Grill the chicken over moderately high heat, turning

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