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  • If you eat as much chicken as we do, it's important to know what you're cooking and how to cook it well.

    Start with a whole bird and break it down into wings, legs, thighs, drumsticks, and two perfectly butterflied breasts. Season with a sprinkle of salt, a hint of lemon, and some fresh herbs -- and watch as a quick, delicious meal takes shape.

    Then use our remastered -- albeit basic -- cooking techniques to hatch your own ideas and recipe riffs. Try fennel instead of carrots, swap soy and chili sauce for tandoori spices, or layer tomatoes in lieu of squash. Add in our test-kitchen tips, and you'll be on your dinner game -- no matter what curveball comes your way.

    Related: All of the Turkey Recipes You'll Ever Need

    Let's Break Down a Chicken

    Buying a whole bird rather than parts has many virtues: It's more economical, the chicken is handled less along the way, it lends itself to a variety of cooking techniques, and you can cut it up exactly the way you want it. Here's what to do:

    Back

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  • Minimal preparation and long, slow cooking turns these short ribs into a falling-apart tender masterpiece.

    Ingredients
    • 3 1/2 pound(s) short ribs
    • 4 clove(s) garlic, chopped
    • 3 cup(s) dry red wine (such as Syrah)
    • 3 tablespoon(s) coarse-grain Dijon mustard
    • 2 cups(s) (11 ounces) dried apricots
    • Salt
    • Freshly ground pepper

    Plus: 49 Kid-Friendly Family Recipes »

    Directions:

    1. Season short ribs with salt and pepper. Working in batches, brown ribs in a large Dutch oven over medium-high heat, about 4 minutes per side. Transfer to a plate and set aside.

    2. Add garlic to pot and cook over medium heat until browned, about 2 minutes. Add wine and mustard and stir, scraping up browned bits from bottom of the pan. Add apricots and reserved ribs and increase heat to high, bringing liquid to a boil. Reduce heat to medium-low, cover pot, and simmer until ribs are so tender that meat falls off the bone, about 3 hours. Skim excess fat from braising sa

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  • By Food & Wine

    Simmering leeks in cream is an easy way to create a quick but hearty sauce for this simple pasta. Fantastic Quick Pastas

    © Quentin Bacon

    Fusilli with Creamed Leek and Spinach
    INGREDIENTS
    3/4 pound fusilli
    1 1/2 tablespoons extra-virgin olive oil
    1 large leek, white and light green parts only, thinly sliced
    1 cup heavy cream
    4 cups packed baby spinach (4 ounces), coarsely chopped
    1/2 cup lightly packed basil leaves, finely chopped
    Kosher salt and freshly ground pepper

    DIRECTIONS
    1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
    2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
    3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped bas

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