Blog Posts by foodandwine.com

  • Watermelon and Charred-Tomato Salad

    By Food & Wine

    Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they're fresh and smoky at the same time. Delicious Summer Salads

    Watermelon and Charred-Tomato SaladWatermelon and Charred-Tomato SaladWatermelon and Charred-Tomato Salad
    INGREDIENTS
    4 plum tomatoes, halved lengthwise
    Extra-virgin olive oil, for brushing
    2 pounds seedless watermelon--rind removed, flesh cut into 1/2-inch dice
    1 English cucumber--halved, seeded and cut into 1/2-inch dice
    3 tablespoons fresh lime juice
    1/2 teaspoon crushed red pepper
    1/2 cup chopped cilantro
    Kosher salt

    DIRECTIONS
    1. Light a grill or preheat a grill pan; oil the grill grate. Brush the tomatoes with olive oil and grill cut side down over high heat until charred, about 4 minutes. Transfer to a plate and let cool completely. Cut the tomatoes into 1/2-inch dice.
    2. In a large bowl, toss the tomatoes with the watermelon, cucumber, lime juice and crushed red pepper. Stir in the cilantro, season with salt and serve at once.

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  • Classic Southern Fried Chicken

    By Food & Wine

    In this supersimple recipe from Chris Ubick, Crisco is used to fry chicken to perfection. Amazing Fried Chicken

    Classic Southern Fried ChickenClassic Southern Fried ChickenClassic Southern Fried Chicken
    INGREDIENTS
    One 4-pound chicken, cut into 8 pieces
    2 large eggs
    1/2 cup whole milk
    1 1/2 cups all-purpose flour
    1 tablespoon seasoned salt, such as Lawry's
    1 teaspoon seasoned pepper, such as Lawry's
    24 ounces solid vegetable shortening, such as Crisco

    DIRECTIONS
    1. Pat the chicken pieces dry and line a baking sheet with wax paper. In a large bowl, whisk the eggs with the milk. Add the chicken. In another bowl, whisk the flour with the seasoned salt and seasoned pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.
    2. In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes. Drain the

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  • Ice Cream Bonbons

    By Food & Wine

    At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a silky chocolate shell and flaky sea salt on top. More Frozen Desserts

    Ice Cream BonbonsIce Cream BonbonsIce Cream Bonbons
    INGREDIENTS
    10 ounces extra-dark chocolate, finely chopped
    2 ounces good-quality white chocolate from a bar, chopped
    1 cup finely crushed chocolate wafer cookies
    1 pint caramel, strawberry, chocolate, vanilla or coffee ice cream
    Flaky sea salt, for sprinkling

    DIRECTIONS
    1. In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together. Scrape into a smaller bowl and let cool slightly.
    2. Put the crushed cookies on a small plate. Line 2 baking sheets with wax paper and place one in the freezer. Fill a cup with ice water.
    3. Working very quickly, scoop a 1-tablespoon-size scoop of ice cream, packing it tightly. Transfer it to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball

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  • Green Salad with Smoky Barbecue Vinaigrette

    By Food & Wine

    Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens. Faux Grilling Shortcuts

    Green Salad with Smoky Barbecue VinaigretteGreen Salad with Smoky Barbecue VinaigretteGreen Salad with Smoky Barbecue Vinaigrette
    INGREDIENTS
    CROUTONS
    8 ounces thinly sliced corn bread, cut into 2-inch squares
    Vegetable oil spray
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    SALAD
    1/4 cup smoky barbecue sauce
    1/4 cup extra-virgin olive oil
    2 tablespoons fresh lemon juice
    1 tablespoon honey
    Salt
    Freshly ground pepper
    1 bunch of arugula, leaves torn
    1 bunch of watercress, stemmed
    1 head treviso or radicchio, torn
    1 head escarole, light green and yellow inner leaves only, torn
    1 small shallot, very thinly sliced
    2 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)

    DIRECTIONS
    1. MAKE THE CROUTONS Arrange the corn bread on a work surface and spray with vegetable oil. Sprinkle half of the grated Parmesan cheese on top and press to help it adhere. Carefully flip the corn bread and repeat with the remaining

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  • Chicken and Feta Tostadas

    By Food & Wine

    A Mexican classic with a Greek twist, these tostadas appeal to children of all ages. Serve one burrito-style tortilla or two of the smaller ones per person. More Quick Chicken Recipes

    Chicken and Feta TostadasChicken and Feta TostadasChicken and Feta Tostadas
    INGREDIENTS
    3/4 pound plum tomatoes, chopped
    1/2 cup black olives, such as Kalamata, pitted and chopped
    1/4 cup chopped fresh parsley
    1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat)
    1/2 teaspoon salt
    1/2 teaspoon fresh-ground black pepper
    2 tablespoons red-wine vinegar
    3 tablespoons cooking oil, plus more for brushing tortillas
    8 small or 4 large flour tortillas
    1/2 pound feta cheese, crumbled (about 2 cups)

    DIRECTIONS
    1. Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
    2. Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes.

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  • 20 Essential Tips for Better Grilling

    By Kristin Donnelly, Food & Wine



    Mayonnaise in marinades, sauce on a stick and burger patties basted with butter: F&W polled some of our favorite grilling experts to get their most extraordinary ideas for everyday cooking.



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  • Creamy Cucumber and Grilled Potato Salad

    By Food & Wine

    "When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing," says Jamie Bissonnette. "I'm not saying she was a great cook, but creamy Italian dressing is still my favorite. I make a version of it for this salad." Delicious Potato Salad Recipes

    Creamy Cucumber and Grilled Potato SaladCreamy Cucumber and Grilled Potato SaladCreamy Cucumber and Grilled Potato Salad
    INGREDIENTS
    2 pounds small to medium Red Bliss potatoes (about 12)
    Kosher salt
    1/3 cup crème fraîche or mayonnaise
    2 tablespoons red wine vinegar
    1 tablespoon light corn syrup or 2 teaspoons sugar
    1 teaspoon Dijon mustard
    1 teaspoon celery seeds
    1 small garlic clove, minced
    1/4 cup canola oil, plus more for brushing
    Pinch of crushed red pepper
    1 teaspoon finely chopped fresh oregano
    1/2 cup chopped parsley plus 1 teaspoon minced parsley
    Freshly ground pepper
    1 English cucumber, thinly sliced
    1/3 cup thinly sliced red onion

    DIRECTIONS
    1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a

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  • Summer Plum Crostata

    By Food & Wine

    This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn't require a special pan. Kelly Liken uses Colorado plums, which she loves for their "beautiful tartness." Even when ripe, the plums are somewhat tangy, thanks to Colorado's cool nighttime temperatures. Any firm-but-ripe plums will work perfectly here. Ultimate Summer Fruit Recipes

    Summer Plum CrostataSummer Plum CrostataSummer Plum Crostata
    INGREDIENTS
    1 1/4 cups all-purpose flour, plus more for dusting
    1/2 cup sugar, plus more for sprinkling
    1/4 teaspoon salt
    1 stick cold unsalted butter, cubed and chilled
    1/4 cup ice water
    1 tablespoon cornstarch
    1/4 teaspoon ground cinnamon
    1/4 teaspoon finely grated orange zest
    1 pound firm-but-ripe plums, pitted and cut into eighths
    1 large egg yolk mixed with 1 tablespoon of water

    DIRECTIONS
    1. In a food processor, add the 1 1/4 cups of flour, 2 tablespoons of sugar and the salt and pulse to combine. Add the butter and pulse until the mixture

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  • Chicken-Meatball Yakitori

    By Food & Wine

    Chef Sylvan Mishima Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastured chicken he can get. Fast and Healthy Chicken Recipes

    Chicken-Meatball YakitoriChicken-Meatball YakitoriChicken-Meatball Yakitori
    INGREDIENTS
    1/4 cup sake
    1/4 cup soy sauce
    1/4 cup raw sugar
    1/4 cup plus 2 tablespoons mirin
    1 pound coarsely ground chicken
    2 teaspoons kosher salt
    1 medium shallot, minced
    Finely grated zest of 1 yuzu or lemon
    1 tablespoon vegetable oil

    DIRECTIONS
    1. In a saucepan, combine the sake, soy sauce, sugar and 1/4 cup of the mirin; boil until reduced to 3/4 cup, 3 minutes. Let cool.
    2. Preheat the oven to 375°. In a bowl, combine the chicken, salt, shallot, zest and the remaining 2 tablespoons of mirin. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil. Form the chicken mixture into 24 meatballs. Brush the meatballs with the remaining 2 teaspoons of oil and arrange them on the baking sheet. Bake for about 6 minutes, until the meatballs are barely cooked through.
    3. Light a

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  • Raw and Charred Zucchini Salad

    By Food & Wine

    Trey Foshee makes this salad when zucchini is at its freshest and most plentiful; the feta, pine nuts, fresh herbs and tomatoes are all fantastic with it. More Terrific Zucchini Recipes

    Raw and Charred Zucchini SaladRaw and Charred Zucchini SaladRaw and Charred Zucchini Salad
    INGREDIENTS
    2 cups finely diced crustless country bread
    3 garlic cloves, halved
    1/2 cup extra-virgin olive oil, plus more for the grill
    1 ancho chile, stemmed and seeded
    1/2 cup pine nuts, toasted
    Salt
    Freshly ground pepper
    2 1/2 pounds mixed zucchini and yellow summer squash
    1 cup loosely packed mint leaves, torn
    1 cup loosely packed flat-leaf parsley
    1 pint grape tomatoes, halved
    1 teaspoon finely grated lemon zest
    2 tablespoons fresh lemon juice
    5 ounces feta, crumbled (1 cup)

    DIRECTIONS
    1. Preheat the oven to 325°. On a baking sheet, toss the bread and garlic with 2 tablespoons of the oil. Bake for 20 minutes, until the bread is lightly golden; transfer to a bowl and crush.
    2. In a microwave-safe bowl, cover the ancho with water and microwave for 1 minute. Let stand for 5

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