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  • Summer Party Pitcher Drink

    By Food & Wine

    Eric Ripert mixes basil, citrus and rum with a hint of fiery Thai chile in this refreshing drink. He invented the delicious cocktail while traveling in Puerto Rico. More Summer Party Recipes

    Sereno CocktailsSereno CocktailsSereno Cocktails
    6 large basil leaves
    2 large limes, quartered
    2 navel oranges, quartered
    2 cups fresh orange juice
    3/4 cup sugar
    1/4 teaspoon minced Thai chile, with some seeds
    1/4 teaspoon freshly grated nutmeg, plus more for garnish
    1 1/2 cups dark rum
    4 cups crushed ice

    1. In a large bowl, combine 2 of the basil leaves with the limes, oranges, orange juice, sugar, chile and 1/4 teaspoon of nutmeg. Using a potato masher or a large wooden pestle, pound the limes and oranges until the sugar is dissolved and a rich syrup forms. Squeeze and discard the lime and orange quarters. Stir in the rum.
    2. Fill 4 large wineglasses or highball glasses with the crushed ice and bury a basil leaf in each. Fill with the rum drink, garnish each drink with grated

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  • Vegan "Crab" Cakes

    By Food & Wine

    When chopped, hearts of palm break down into shreds that look like fresh crab meat. Richard Landau seasons the hearts of palm cakes with Old Bay, vegan mayonnaise and Dijon mustard for a sensational main course. Quick Vegetable Main Dishes

    Crabless Cakes with Hearts of Palm & CornCrabless Cakes with Hearts of Palm & CornCrabless Cakes with Hearts of Palm & Corn
    1 tablespoon extra-virgin olive oil, plus more for frying
    2 1/2 cups fresh corn kernels (cut from 4 ears of corn)
    1/4 cup minced onion
    1/4 cup minced green bell pepper
    One 15-ounce can whole hearts of palm--drained, thinly sliced lengthwise and cut crosswise into 3/4-inch lengths
    2 teaspoons Old Bay seasoning
    2 tablespoons chopped flat-leaf parsley
    1/4 cup vegan mayonnaise
    2 teaspoons Dijon mustard 1/4 cup plus 2 tablespoons plain dry bread crumbs, plus more for coating
    Freshly ground pepper

    1. In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food

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  • Layered Chicken Salad

    By Food & Wine

    Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bowl. Salads with Chicken

    Layered Chicken Salad with Coriander-Yogurt DressingLayered Chicken Salad with Coriander-Yogurt DressingLayered Chicken Salad with Coriander-Yogurt Dressing
    1/4 cup plus 2 tablespoons plain fat-free Greek yogurt
    1 tablespoon chopped dill
    1 1/2 teaspoons coriander seeds, crushed
    1/4 cup plus 2 tablespoons extra-virgin olive oil
    Kosher salt
    Freshly ground pepper
    4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick
    1 pound mixed tomatoes, chopped into bite-size pieces
    2 Hass avocados, diced
    One 3 1/2- to 4-pound rotisserie chicken, meat shredded (4 cups)
    1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill

    1. In a bowl, combine the yogurt, dill, coriander and 3 tablespoons of water; whisk until smooth. Whisk in the oil in a steady stream. Season the dressing with salt and pepper.
    2. Layer the remaining ingredients in 4 jars. Serve the salads with the yogurt dressing.

    Make Ahead The salads can be

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  • Impossibly-Easy Coconut Pie

    By Food & Wine

    This is Jennifer Nettles's great-grandmother Mildred's coconut pie, called "impossible" because it seems to miraculously form its own crust while baking. The toasty coconut around the edges is delicious. More Delicious Pies and Tarts

    Impossible PieImpossible PieImpossible Pie
    1 stick unsalted butter, melted, plus more for greasing
    1 3/4 cups sugar
    4 large eggs
    1/2 cup self-rising flour
    2 cups sweetened shredded coconut
    2 cups milk

    1. Preheat the oven to 350° and butter two 9-inch glass pie plates.
    2. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.

    Make Ahead The pies can be refrigerated overnight. Return them to room temperature before serving.

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    Fast and Easy Desserts

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  • Buttery Crumble Ice Cream Topping

    By Food & Wine

    Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to pastry chef Belinda Leong's chunky, streusel-like topping. Sprinkle it on vanilla ice cream with chocolate and caramel sauces for outrageously good sundaes. More Indulgent Ice Cream Sundaes

    Vanilla Ice Cream with Brown Butter CrumbleVanilla Ice Cream with Brown Butter CrumbleVanilla Ice Cream with Brown Butter Crumble
    1 stick plus 6 tablespoons unsalted butter
    1/2 cup granulated sugar
    1 1/2 cups all-purpose flour
    3/4 cup dark brown sugar
    1/2 cup almond meal or almond flour
    1 1/4 teaspoons fine sea salt
    Vanilla ice cream, caramel sauce and chocolate sauce, for serving

    1. In a small saucepan, cook the butter over moderate heat, shaking the pan occasionally, until the butter is nutty-smelling and golden and the foam subsides, about 5 minutes. Pour the brown butter into a heatproof bowl and stir in the granulated sugar. Let cool slightly.
    2. Line a baking sheet with parchment paper. In a medium bowl, whisk the flour with the

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  • Summery Green Bean Salad

    By Food & Wine

    In this summery slaw, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. Chef Lee Woolver sometimes makes a version of his salad with bacon, but it's just as delicious without. Green Bean Recipes

    Green Bean SlawGreen Bean SlawGreen Bean Slaw
    1 1/4 pounds haricots verts (thin green beans)
    2 tablespoons extra-virgin olive oil
    1 garlic clove, minced
    1/4 cup plus 1 tablespoon cider vinegar
    2 1/2 tablespoons water
    1 1/2 teaspoons Dijon mustard
    1 1/2 teaspoons honey
    1/4 teaspoon celery seeds
    1 medium carrot, cut into fine julienne
    1 medium parsnip, cut into fine julienne
    1 red bell pepper, cut into fine julienne
    1/2 small red onion, thinly sliced
    Worcestershire sauce
    Hot sauce
    Salt and freshly ground black pepper
    1 hard-cooked egg, chopped, for garnish (optional)

    1. In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.
    2. In a large skillet, heat the olive oil. Add

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  • Grilled Chicken with Sweet-and-Sour Sauce

    By Food & Wine

    Cilantro stems get in the act in this recipe; they're pureed with the leaves, jalapeños, garlic, fish sauce, and sesame oil to make a flavorful coating for grilled chicken. The dipping sauce, which also contains cilantro, is a classic Thai sweet-and-sour sauce. Recipes for Chicken Breasts

    Quick Thai Chicken with Sweet-and-Sour Dipping SauceQuick Thai Chicken with Sweet-and-Sour Dipping SauceThai Grilled Chicken with Cilantro Dipping Sauce
    2 jalapeño peppers, seeds and ribs removed
    4 cloves garlic, 2 smashed, 2 minced
    1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
    2 tablespoons Asian fish sauce (nam pla or nuoc mam)
    1 tablespoon cooking oil
    1 teaspoon Asian sesame oil
    1/2 teaspoon salt
    4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
    6 tablespoons rice-wine vinegar
    1 tablespoon sugar
    1/4 teaspoon dried red-pepper flakes
    1 1/2 tablespoons water

    1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce,

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  • Fire-Roasted Berry Crostini

    By Food & Wine

    Grill this super-simple dessert right before you serve it: It takes just 30 minutes. More Great Grilled Desserts

    Fire-Roasted Berry Crostini with Honey Crème FraîcheFire-Roasted Berry Crostini with Honey Crème FraîcheFire-Roasted Berry Crostini with Honey Crème Fraîche
    1/2 cup crème fraîche
    1 tablespoon honey
    Three 1/2-inch-thick slices of country bread, halved crosswise
    Softened unsalted butter, for brushing
    1/4 cup sugar, plus more for sprinkling
    4 cups mixed fresh berries
    Pinch of kosher salt

    1. Light a hardwood charcoal fire. In a bowl, whisk the crème fraîche with the honey.
    2. Brush both sides of the bread slices with butter and generously sprinkle with sugar. Grill the bread over moderately high heat, turning once, until crisp and caramelized, 3 minutes. Transfer to a platter and let cool.
    3. In a medium bowl, toss the berries with the 1/4 cup of sugar and the salt. Spread the berries on a perforated grill sheet or in a grill basket and grill over moderately high heat, tossing, until starting to burst, 4 minutes. Transfer to a bowl

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  • Two-Tone Potato Salad

    By Food & Wine

    Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad. Because she and Jere Gettle don't eat eggs, they opt for vegan mayonnaise. Delicious Potato Salad Recipes

    Two-Tone Potato SaladTwo-Tone Potato SaladTwo-Tone Potato Salad
    1 pound small blue potatoes, scrubbed
    4 pounds medium Yukon Gold potatoes, scrubbed
    2 cups mayonnaise, preferably vegan
    Juice of 2 lemons
    1/2 cup sweet pickle relish
    One 3-ounce jar pickled cocktail onions, drained and thinly sliced
    2 teaspoons kosher salt
    2 teaspoons fresh dill
    3/4 teaspoon freshly ground pepper
    2 large celery ribs, cut into 1/4-inch dice
    1/2 cup minced red onion
    1/2 cup minced chives, plus more for garnish
    Smoked paprika and lemon wedges, for serving

    1. Put the blue potatoes in a medium saucepan and the Yukon Gold potatoes in a large saucepan and cover both with water. Bring to a boil and simmer the potatoes until just tender, about 15 minutes for the blues and 20 minutes for the Yukon Golds.

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  • Smokin' Sweet Chicken Wings

    By Food & Wine

    Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don't burn. More Delicious Chicken Wing Recipes

    Smokin' Sweet Chicken Wings with Cherry Barbecue GlazeSmokin' Sweet Chicken Wings with Cherry Barbecue GlazeSmokin' Sweet Chicken Wings with Cherry Barbecue Glaze
    2 tablespoons unsalted butter
    1/2 medium sweet onion, such as Vidalia, finely chopped
    1 large habanero chile, seeded and minced
    3/4 cup cherry preserves, preferably sour cherry
    1/3 cup fresh lime juice
    Freshly ground black pepper
    3 1/2 pounds chicken wings, tips discarded and wings split

    1. In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Add three-fourths of the minced habanero chile and cook for 1 minute, just until softened. Scrape the onion and habanero into a blender, add the cherry preserves and lime juice and puree until smooth. Return the cherry glaze to the

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