My culinary expectations for my family members holiday to Maui were low. Not mainly because there isn’t great food items on the island—looking at you, Tin Roof and Sam Sato’s—but for the reason that we ended up eight older people, two kids, and one rented Chevy Impala being in close proximity to the resorts of Kā‘anapali. I steeled myself for a 7 days of 5 p.m. *White Lotus–*type lodge dinners. But a scorching suggestion led us to e-book a reservation at Waicoco, the recently opened restaurant at the Westin Kā‘anapali. The chef, Chris Kajioka (who co-owns the restaurant with Mourad Lahlou of San Francisco’s Aziza and Mourad), did excursions at Eating places You Have Heard Of on the mainland right before returning residence to Hawaii to open his possess James Beard–recognized places. That variety of chef-y tasting menu strategy can be hard to translate to a lodge restaurant the dimensions of a soccer discipline, but Kajioka and his team killed it. We ate “ohana design,” sharing family members-model platters of heat Hawaiian rolls flecked with crystals of salt, rosy pink seared ahi, and umami-loaded black garlic Sun Noodles. The total household was joyful, from the four-12 months-old (who bogarted the rolls) to the 74-12 months-old (who cherished the mai tais). Resort dining in the course of the higher period is normally not one thing to publish property about, which is particularly why Waicoco was amongst my most unforgettable foods of the yr. —MacKenzie Chung Fegan, senior commerce editor
As anyone who can’t make it incredibly considerably into the working day with out caffeine, I obtain myself quite allergic to breakfast experiences that include lengthy lines. But the hold out (down the block) for breakfast at Kasama in Chicago was really worth each and every moment, and I’d do it once again for a style of that garlicky sinangag with tocino. The Filipino-inflected menu is full of incredible breakfast sandwiches (I lucked into a couple of bites of the longanisa, egg, and cheese) and thoughtful pastries, like a miniature ube and huckleberry-stuffed choose on a gâteau Basque. Subsequent time I go I’ll nab a desk within the cozy, inviting cafe for some espresso and savory treats and then get as several pastries as I can have to go. —Anna Hezel, Epicurious senior editor
I went to Boston with my relatives for my brother’s college tour weekend, and I was established to squeeze in a couple of fantastic foods when there. We ended up at Myers + Chang, and it’s a scarce place that all 4 of us ended up equally excited to eat at. Going for walks into chef-proprietor Joanne Chang’s cafe and getting warmly greeted felt like getting welcomed into a friend’s household for a meal party. Ravenous soon after traveling, we purchased just about the complete menu: lemony shrimp dumplings, crackly scallion pancakes, wok-roasted lemongrass mussels, crispy tofu with pickled jalapeño, chewy udon noodles in a black bean oyster sauce (that experienced us savoring the dregs of sauce at the base of the bowl with a spoon). Just about every dish was a emphasize, and there wasn’t a one miss in our buy. Heat, bustling, and with provider that presents you just the suitable total of time to linger between tiny plates, it is the variety of area that encourages unfettered laughter and straightforward dialogue. I can not wait to go to once more. —Antara Sinha, affiliate cooking editor
It’s that wonderful time of year, also known as the holidays, when we gather with friends and family over tables and tables of finger food.
It just also happens to be a very busy time of decorating, planning and shopping. That’s why it’s a good idea to have an arsenal of hors d’oeurve recipes you can quickly whip up and take to parties with little notice or prep time.
Here’s a tip for hosts and hostesses: Let your guests help! When someone asks what he or she can bring to your party, assign them something. Most of the time, they really are happy to help and are asking you in all seriousness.
Our local farmers markets have a lot of prepared home canned goods, cheeses and breads to help make your holiday party prep easier.
I’ve shared just a couple of recipes you can pull together using those items and saving yourself a ton of time. Bring them to a party or include them with other dishes your guests bring at your own get-together.
These little cranberry bites are a little sweet and a tad tart — just like I am about this stage in the holiday season. They look impressive, but are very easy to make. The last time I made these, I used some goat cheese found at my local farmers market and a little rosemary from my small herb container garden.
I tend to hoard jars of preserved figs in the back of my pantry, but I’ve seen quite a few available at almost any market I visit. I usually use my whole jarred figs for these little crostini, but you could easily use spreadable jam instead. If you’re not a fan of figs, your favorite fruit spread would work as well. The mint gives these crispy, sweet bites some holiday flare. Our market has a baker who has crostini already cut and toasted to perfection, which would make this dish even easier.
Not piling all of the party responsibilities on yourself is one of the best things you can do to allow yourself to actually enjoy the party. Make use of the helpful ingredients at your local farmers market or other local vendors. And don’t forget to get a little help from your friends! You’ll be doing yourself and your guests a favor by letting them join in the compliments to the chefs, and giving yourself some time back to really celebrate the season.
Cranberry Goat Cheese Bites
Recipe is by Teresa B. Day.
1 package frozen puff pastry, thawed
1 cup whole berry cranberry sauce
4 ounces goat cheese
1 tablespoon honey
1 tablespoon milk
1 teaspoon fresh rosemary
1. Preheat oven to 375 F.
2. Cut the pastry into approximately 3-inch-by-3-inch squares. Press each square into a mini-muffin tin.
3. In a small bowl, whisk together cheese, honey and milk.
4. Spoon a little cheese in the bottom of each pastry.
5. Top with cranberry sauce. Pull together all four corners of the pastry and pinch together. The pastry will “bloom” while cooking.
6. Bake about 10 minutes or until puff pastry corners are lightly brown.
7. Sprinkle with rosemary. Let cool 5 minutes before serving.
Fig and Mint Crostini
Recipe is by Teresa B. Day.
1 cup ricotta cheese
1 small baguette, sliced into about 16 pieces, toasted
16 jarred figs, sliced in half if whole figs
4 mint leaves, sliced julienne style
Sea salt, to taste
1. Spread ricotta on each crostini. Top with two fig halves or spread jam evenly.
2. Sprinkle mint leaves and drizzle with fig syrup.
3. Sprinkle a pinch of sea salt on top before serving.
This fall, the Hawai‘i Food & Wine Festival held its annual cooking competition, called the Localicious Recipe and Video Contest. Local keiki submitted their best dishes for a chance to win gift cards and cash scholarships. The winners were announced in October:
Photo: First place winners Saige Imig and Jonah Sahagun with their winning recipes. Courtesy of Hawai‘i Food & Wine Festival.
Grades 4 to 8
First Place: Saige Imig, Grade 7, Hawai‘i Technology Academy Second Place: Kimani Porlas, Grade 5, Liholiho Elementary Third Place: Aria Kim, Grade 5, Liholiho Elementary
Grades 9 to 12
First Place: Jonah Sahagun, Grade 12, Moloka‘i High School Second Place: Paul Andrew Ibous, Grade 11, Waipahu High School Third Place: Daiden Oshiro, Grade 12, Waipahu High School
Each contestant had to submit an original recipe featuring at least one locally grown, raised or caught ingredient. There were other rules too: The dish needed to be healthy, affordable and easy to make. We chatted briefly with each division’s first place winner to find out what inspired their dishes. They’ve shared their recipes, too, so you can try them out at home with your own keiki.
Photo: Courtesy of Hawai‘i Food & Wine Festival
“In a Hurry? Grab a Curry Roll”
By Saige Imig
Seventh grader Saige Imig belongs to a busy family of four kids, so one of her chores is to prepare lunch for herself every day. A student at Hawai‘i Technology Academy, Imig says she came up with this recipe because it’s fast and easy to prepare—hence the name! She fell in love with cooking after taking a few classes on Outschool, an online platform that offers a variety of classes for kids, and she even headed up a cooking class for her friends. In her curry roll recipe, vegetables and tofu are seasoned with red chile paste, with a flavorful dipping sauce made of peanut butter and coconut milk.
Recipe
Ingredients for rolls (makes about 10 summer rolls)
8 ounces of firm tofu (drained)
½ cup carrots (shredded)
¼ cup green onion (chopped)
¼ cup cilantro (chopped)
⅛ teaspoon salt
1 ½ teaspoons red curry paste
1 tablespoon coconut milk
1 ½ teaspoons garlic (minced)
Rice noodle wrappers
½ medium sized Japanese cucumber (cut into spears)
Ingredients for dipping sauce
¼ peanut butter
¼ coconut milk
Instructions
1. In a medium-sized bowl, combine crumbled tofu, carrots, green onion, cilantro and salt. Mix well. 2. In a small bowl mix red curry paste, 1 tablespoon coconut milk and garlic. 3. Add the contents of the small bowl into the medium-sized bowl of tofu and veggies. Mix well. 4. Soak noodle wrapper in a dish of water until soft (about 1 minute per wrapper). 5. On a plate, lay out the soft noodle wrapper and add desired amount of seasoned tofu and veggies (about 3-4 tablespoons). Add several cucumber spears and wrap tightly into a roll. 6. For the dipping sauce, mix the peanut butter and ¼ cup coconut milk in a small bowl. 7. Dip the summer roll in sauce and enjoy!
Photo: Courtesy of Hawai‘i Food & Wine Festival
Pualu Fish Tacos
By Jonah Sahagun
Moloka‘i 12th grader Jonah Sahagun has been fishing for as long as he can remember—it’s his family’s way of life. Pualu is a reef fish that he often catches in his nets. Its mild-tasting flesh lends well to stronger flavors and is delicious, especially when freshly caught. Sahagun is surrounded by family members who enjoy cooking, but his interest in it was sparked after joining the culinary club at Moloka‘i High School. After he graduates, he says he’s excited to study and pursue a career in culinary arts.
Recipe
Ingredients
1 pound Pualu fish fillet (fresh caught)
4 Sinaloa tortilla wraps
1 package lettuce blend (he uses a locally sourced blend from Kumu Farms on Moloka‘i)
1 package sweet peppers (he uses locally sourced ones from Ho‘omakua Farm on Moloka‘i)
1 cup Kewpie
2 tablespoons honey mustard
1 tablespoon Thai sweet chile sauce
1⁄2 cup cornstarch
1 lemon (for juicing and zest)
4 cups oil
Instructions
1. Dice the peppers and set aside. 2. Mix the sweet creamy mustard sauce: 1⁄2 cup Kewpie and 2 tablespoons honey mustard. 3. Mix the sweet creamy chile sauce: 1 tablespoon sweet chile sauce, 1⁄2 cup Kewpie. 4. Cut your fish into 1- to 2-inch pieces. 5. Pat dry and smother ¾ of your fish in cornstarch until fully covered. Save the other ¼ for the ceviche. 6. Heat oil to 375 degrees, then cook Pualu for 3 to 4 minutes until golden brown. 7. In a separate hot pan, sear your peppers and onion for 1 to 2 minutes in oil. Be careful not to overcook. 8. After your fish and veggies are cooked, it’s time to assemble your taco: lettuce, fish, seared veggies and drizzled sauces. 9. Make the ceviche by mixing the remaining diced veggies (peppers and onion) and remaining raw Pualu cubes carefully while adding a tablespoon of lemon juice and 1 teaspoon of the sweet creamy chile sauce (listed above) for flavor. 10. Toss your remaining lettuce blend with a 1⁄2 tablespoon lemon juice and olive oil (optional) and top with a 1⁄2 tablespoon lemon zest. 11. Plate and enjoy chilled!
There’s nothing better than capping a home-cooked meal with a delicious, homemade dessert, but sometimes dessert can be a lot of work. Between the prepping, different baking and cooking techniques and making sure that it cooks properly, sometimes the added stress just isn’t worth it. Thankfully there’s one dessert that’s always simple to make: dump cake.
Dump cakes—which are named after the fact that most recipes only need you to dump the ingredients into a pan and pop it in the oven—are among the most simple desserts to make. Many of them only require as little as three or four ingredients. However, don’t conflate how these cake recipes are with a lack of flavor. Though hassle-free, these delicious treats pack a decadent punch.
When in need of a quick treat that’s sure to impress, try any of these 15 dump cake recipes. And for more recipes that will satisfy your sweet tooth, be sure to check out 16 Ambitious Dessert Recipes That Are Easier to Make Than You Think.
On its own, dump cake is a great dessert. But this recipe somehow is able to combine three delicious sweet treats into one: caramel apples, dump cake, and of course, the recommended ice cream to top the cake off. This recipe is also made in a slow cooker, so the hassle-free dessert is even more simple to make than usual.
Normally, dump cakes are made with some sort of fruit. However, this recipe proves that it’s absolutely possible to have a gooey, chocolate-filled dump cake too. This recipe is a bit more complex than typical dump cake recipes, as it gives instructions on how to make your own cake mix, but we’re sure that a boxed chocolate cake mix would work just as well.
There are some minor differences between cobblers and dump cakes; dump cakes typically use of cake mix, while a cobbler uses a pie crust or biscuit topping. Yet the main gist is the same—there’s a delicious filling on the bottom with a crumbly, cake-like that gets baked on top. This strawberry rhubarb cobbler has a flavor-packed filling, with four cups each of the always-delicious combination of strawberries, rhubarb, orange zest, and fresh orange juice to add some acidity.
If you’re looking for a delicious variation on the beloved dessert, then this apple crisp recipe—which just replaces the cake mix you’d find in a dump cake with oats and flour—is a healthier version. Because this recipe uses an oat-based crumble topping instead of the traditional cake mix, it saves a lot of calories, and contains less fat than most dump cake recipes.
You can always make a flashy dump cake with a semi-intensive recipe. But at its core, dump cakes are delicious desserts of convenience. This recipe is a celebration of that simplicity. The recipe only contains four ingredients: cherry pie filling, crushed pineapple, yellow cake mix, and butter. And despite being so simple, it’s extremely delicious.
While traditional cobbler differs from dump cake in that cobbler has a more biscuit-like topping, the state of Texas does things a bit differently. Rather than the biscuit topping that other cobblers come with this Texas cobbler-esque dump cake recipe, is made with more of a cake topping.
This recipe uses a combination of Granny Smith and honeycrisp apples. While this recipe recommends using a spice cake mix, it also yields great results when using yellow cake mix.
Rather than topping this dessert with cake mix, the dump cake is topped with an oatmeal pecan crumble. So although this recipe strays a bit from the traditional definition of a dump cake, it still has all of the basic dump cake elements while being a bit of a healthier, plant-based option.
Just like in a pumpkin pie, this dump cake recipe requires a bit more effort than just opening the canned and boxed ingredients and pouring them into a casserole dish. Once your pumpkin puree is mixed with the spices, it can be poured into the dish, covered with cake mix and butter and placed in the oven.6254a4d1642c605c54bf1cab17d50f1e
The South has some of the most delicious comfort food in the country, and a staple of the region’s dessert options is the peach cobbler. This cobbler recipe is made with cake mix, making it more of a dump cake. However, it also includes some added sweetness from the extra brown sugar and cinnamon.
A classic dump cake is simple, and although the fruit in a typical dump cake can include any variety of canned fruits, they also generally feature cherries as its main one. This recipe not only showcases cherries as the primary fruit, but it also uses only five ingredients! Where this recipe deviates from traditional recipes are the pecans on top, a creative touch that adds a little crunch to this delicious dessert.
Chocolate and strawberries are an unbeatable combination that always goes well together, so it only makes sense that they’d go well in a dump cake together. One of the best parts of this recipe is that it’s packed with so much flavor, yet it’s only three ingredients, and like most dump cakes, it’s extremely simple to make, and for a dump cake, it’s relatively low on calories.
While pumpkin pie is the more popular fall dessert, this pumpkin dump cake is an undeniably tasty treat you can enjoy year-round. Although this recipe is a little more intensive than other dump cakes that have just three or four ingredients, these incredible flavor combinations make the extra effort worth it.
Who says that dump cakes all have to have fruit in them? This recipe proves that theory wrong, by being just as yummy and easy to make as any other fruit-filled dump cake. Best of all, it only takes 15 minutes of prep time!
If you grew up loving dump cake, chances are this is the one that stole your heart. With the sweetness of the cherries, and the slight tartiness of the pineapple, it’s a perfect combination in a simple, easy-to-make dessert. This recipe is a true classic.
Including human varieties and animal-safe versions of magic reindeer food!
I am a Christmas FANATIC! Seriously, I’m the girl who loves to see the merchandise in stores as early as possible and would put my tree up in September if my husband allowed it. I adore everything about the holidays, but most of all, the traditions we have as a family are nearest and dearest to my heart.
Some of them I have continued from my childhood with my boys, and others are new ones the four of us have created. Plus, with the 12-year age difference between my boys, traditions the teenager has outgrown like the magic of Santa and The Elf On The Shelf is getting new life with his younger brother. Now we have one more to add to our list I know my little guy will flip over: magical reindeer food to leave out on Christmas Eve!
What holiday traditions do you celebrate as a family? Baking cookies, driving around looking at the beautiful light displays, sipping hot cocoa while watching Christmas movies…our family does them all! With all the fun activities I have found over the years to do with my kids, I can’t believe it has taken me this long to discover these recipes for reindeer food, but I am so happy I have!
Reindeer food is so simple to make, the kids can help with every step, beginning to end. Plus they will be so excited to leave something yummy out for Santa’s team! Be sure to think about what kinds of foods are in the mix before putting it outside though.
In this collection, you will find both human varieties and animal-safe versions of reindeer food. So if you’re going to go all out and sprinkle the front lawn with reindeer food (you know, so they can munch away while they wait for Santa), you will want to make sure you use the animal and eco-friendly recipes that are safe for other little critter friends who might stumble upon this jolly snack. These are animal-approved:
Some reindeer food recipes use pre-made ingredients that you can mix together at the last minute for a holiday party, classroom treat or leave out for Santa with his plate of cookies. If that is what you’re looking for, check out the Rudolph Reindeer Mix!
I hope you are looking forward to your family’s favorite traditions this holiday season. Maybe you can begin a new one with these whimsical reindeer food treats on the most wonderful night of the year and make this Christmas a little extra magical for all your little elves.
It’s been a delicious year at Food & Wine, as we’ve published hundreds of new recipes from decadent desserts to mouth-watering main courses. Each year there are always a handful of standout dishes that really make an impact. As we look back on 2022, we’ve rounded up our readers’ favorite recipes, from an Italian wedding risotto that’s both rich and creamy to a smoked brisket that falls right off the bone. Read on to discover the 25 recipes our readers loved most this year.
Italian Wedding Risotto
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Inspired by the classic Italian wedding soup, this hearty risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this risotto in a flash. Remove the risotto from the heat while it’s still a little soupy—it will thicken slightly as it rests.
Reverse Sear Steak
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Learning how to reverse-sear means you can serve steakhouse quality meals in your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is a steak with a deeply browned crust and an inside that is evenly cooked. This method is especially helpful when cooking thick steaks; it allows the meat to cook exactly to your taste without overcooking or even burning the exterior of the steak. Although this steak is delicious straight out of the skillet, we added a buttery wine pan sauce to finish off the dish. The recipe for the herb butter added to the sauce makes more than you will need, and is very handy to have around to dress up a pot of rice or vegetables at the last minute.
Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy
Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn
This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson’s beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Make the lobster gravy the day beforehand and reheat it gently to make brunch an easier lift.
Smoked Brisket
Andrew Thomas Lee
This smoked brisket is self-taught barbecue expert Matt Horn’s signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 Food & Wine Best New Chef spent weeks perfecting this recipe, and says time is the most important ingredient in this dish. You need to be patient while the meat’s internal temperature rises to 203°F (95°C), but it’s worth it when your smoked masterpiece is ready.
Japanese 7-Eleven Egg Salad Sandwich
Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
Jason Diamond’s desire for the famous Japanese 7-Eleven egg salad sandwich inspired him to recreate it at home. Kewpie mayonnaise is key to this recipe — made with only egg yolks and rice or apple cider vinegar — along with a fluffy Japanese milk bread and just the right ratio of whites to yolks.
Artisan Pizza Dough
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Despite its reputation as a convenience food, the most essential element of great pizza is time. A slow fermentation gives our pizza dough its chewy-crispy texture and depth of flavor. It starts with your choice of sourdough starter (aka levain) or a simple mixture of flour, water, and active dry yeast (poolish) left to ferment for 12 hours. Both options start fermentation and build flavor in the dough overnight. Strategic stretching of the dough during the initial fermentation stage develops gluten and makes the dough evenly elastic and forgiving to work with. Each 9-ounce dough ball will make one 10-inch pizza, a personal-size pie that’s also easy to maneuver around home countertops and ovens. This overnight dough is easily doubled for pizza parties. Not cooking for a crowd? The raw dough may be frozen.
Adobo Chicken Wings
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Kay E. Clarke
“This dish is fully inspired by my dad,” says chef Anna Swann. “His family’s chicken adobo is the first Filipino dish he taught me how to make when I first started getting into cooking.” At her pop-up, Ulam, in Dallas, Swann combines the flavors of chicken adobo with another childhood favorite, fried chicken wings. The resulting Adobo Chicken Wings are flavored to the bone thanks to a stint in an umami-rich soy sauce and vinegar marinade. While they bake, the marinade is cooked down to concentrate its flavors — the better for tossing the cooked wings in — adding a final, sticky, finger-licking layer of deliciousness. “This dish was a natural blend of the two dishes, an ode to some of my favorite meals he cooked for us,” Swann says. “I also think this dish shows the beauty of Filipino food. How it can take simple ingredients and the end result is a rich complex layering of flavors. So simple, but so good!” Serve the Adobo Chicken Wings as Swann does, with steamed rice and a bright and acidic Filipino Pico, which combines chopped fresh tomatoes with herbs, fish sauce, and thin slices of serrano chile.
Louisiana Red Beans and Rice
Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
“Everyone with roots in southern Louisiana, where red beans and rice is a staple, thinks that their mom makes the best version,” says 2019 F&W Best New Chef Kwame Onwuachi. “But I’m the only one who’s right. Growing up, my mom used this recipe as a base, sometimes adding in smoked turkey necks or smoked, spiced, and cured tasso ham, in addition to the ham hocks and andouille sausage that impart their smoke, fat, and spice to the Holy Trinity (celery, bell peppers, and onions) and, of course, the sturdy red kidney beans.” To read more about how Onwuachi takes inspiration from Louisiana foodways, and for more great Southern recipes like this, see his story, “In Her Footsteps.”
Citrus and Fennel Chicken with Olives and Calabrian Chiles
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
A mix of citrus, buttery olives, and spicy, oil-packed chiles punches up the flavor of braised chicken leg quarters in this standout recipe. Toasted fennel seeds and dry sherry add a pleasant warmth to the sauce, which begs to be served with a baguette for sopping.
New Orleans-Style Jambalaya
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis
This hearty Creole jambalaya is smoky, aromatic, and just a little bit spicy. Rendered fat from a combination of andouille sausage, bacon, and smoked sausage serves as the base, and the dish keeps building from there. Take the time to cook each element of the jambalaya to add browned, caramelized flavor. Make sure to save the shells when peeling and deveining the shrimp, as they’ll be used for a homemade shrimp stock that goes in towards the end.
A Proper Shrimp Boil
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Mary Clayton Carl
Food & Wine editor-in-chief Hunter Lewis grew up in North Carolina obsessed with peel-and-eat shrimp, especially those fished out of pots of Frogmore stew in the South Carolina Lowcountry and those cooked and spiced like Maryland crab farther north. Now, he lives in the Deep South, where his shrimp boil has taken on a slight Cajun accent. It still bobs with corn and potatoes, but the Italian sausage is andouille, the Old Bay spice mix is sometimes Zatarain’s, and the wild shrimp is always sweet, plump, and scooped from the Gulf. While all of those ingredients are essential, Lewis says the real flavor from a boil comes from a potent cooking liquor, loaded with alliums, lemon, spices, and a bottle each of white wine and clam juice.
Buttery Shrimp with Peas and Potatoes
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.
Spinach Maria
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Spinach Maria is a classic dish originating from Calhoun’s, an east Tennessee BBQ joint. It’s made with lots of spinach, Monterey Jack cheese, and crushed red pepper. The cheese sauce is rich with warmth from the cayenne and nutmeg, and the extra layer of melted cheese on top makes it perfectly indulgent. As tasty a side dish as this is, it’s also great served as a dip with toasted pita wedges or tortilla chips. You can customize the sauce however you want by adding more garlic, or chopped hot chiles, pickled peppers, herbs, or even crabmeat.
Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs
Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis
This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs like tarragon, dill, and chives makes smart use of the pan drippings from pan-roasted chicken breasts. Simply pan-roast airline chicken breasts, set them aside to rest, and then, while the chicken is resting, use the drippings to build the flavor-packed white wine pan sauce, which comes together in about 10 minutes and delivers an elegant, silky texture. The delicate flavors of the white wine pan sauce are also a good pair for thick fillets of trout, salmon, or halibut, which may be substituted for the chicken breasts. To make this pan sauce from other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed as written.
Soppressata Pizza with Calabrian Chiles and Hot Honey
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Take a little soppressata, some chopped Calabrian chiles, and a drizzle of hot honey, and you’ll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles, and adds a touch of sweetness.
Short Rib Chili
Photo by Victor Protasio / Food Styling by Tyna Hoang / Prop Styling by Christina Daley
Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping.
Burnt Ends with Bourbon Sauce
Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis
The crispy, caramelized “burnt” pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. This recipe creates an entire baking tray of crispy pieces, so there are plenty to go around. Chef Matt Horn likes to serve these with slices of white bread; he shared his step-by-step process for making Burnt Ends with us, from seasoning the brisket to caramelizing the sauce on the cubed meat. If you spend a lot of time barbecuing, you will try out literally hundreds of rubs, not to mention cooking sauces, table sauces, mops, binders, and pastes. Eventually, you will settle on an all-purpose rub that adds loads of flavor to just about anything you put in the smoker. Horn Rub is chef Matt Horn’s go-to rub; he keeps it close at hand at all time, and uses it to generously season these savory burnt ends. Instead of vinegar, Horn’s thick, sticky Bourbon Sauce gets its kick from its namesake: bourbon. For a classic sauce with Kentucky roots, use dark molasses in place of the honey. This recipe works well with any type of barbecue, and Horn loves it in baked beans, too.
Frozen Salted Espresso Martinis
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
If you’re an espresso martini fan, you’ll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they’re processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso’s bitterness. Make sure to chill the glasses before serving and enjoy right away.
Pepperoni Rolls with Garlic-Anchovy Marinara
Photo by Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley
The pepperoni roll is a West Virginian lunch or snack in which spicy, garlicky pepperoni is stuffed inside a soft yeasted bread roll. When it bakes, the oil from the pepperoni seeps into the bread for delicious results. Adding cheese is optional — we’ve gone for provolone here, whose salty, mildly sweet flavor balances the pepperoni beautifully (not to mention, it gets nice and melty too). The roll itself also has some sweetness from honey. We’re serving the pepperoni rolls appetizer-style with marinara sauce on the side that’s been bolstered with caramelized baked garlic and salty anchovies. Add them to the menu for your next party or tailgate.
Sautéed Italian Sausage with Onions and Peppers
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is a great dinner to pair with a red wine, says sommelier Theo Lieberman of Pasquale Jones in New York City, who provided the inspiration for this recipe. To go with the sausage, peppers, and onions, he says, “I’ve been digging Forlorn Hope’s Queen of the Sierra red — I like it chilled. It’s easy to drink and lends itself to all kinds of food.”
Beer-Battered Fish Tacos
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
In this taco recipe, IPA adds depth to the crunchy coating on beer-battered cod fillets while the fish inside cooks to flaky and tender perfection. The tacos also feature bright homemade pickled red onions and a cabbage slaw that gets tart creaminess from lime crema and a hint of sweetness from honey. (If you can’t find crema Mexicana, use four tablespoons of crème fraîche or sour cream mixed with half a teaspoon of lime juice.) Everything gets piled into charred corn tortillas and garnished with thinly sliced radishes, cilantro sprigs, and a drizzle of reserved lime crema, plus more fresh lime juice if you’d like. To prevent the fish from sticking to the bottom of the pot when frying, hold the fillet halfway into the oil for a few seconds in order to create a skin on the batter, and then slowly lower it fully into the oil.
Classic Cheese Pizza
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Sometimes all you want at the end of the day is a simple cheese pizza. This recipe turns simple into sublime with the addition of an exceptional pizza dough, low-moisture mozzarella cheese, and an easy to make tomato sauce that hits all of the right sweet and savory notes to marry all of the flavors in this pie. A simple garnish of fresh herbs, and you’ve got perfection on a plate.
Limoncello-Ricotta Cheesecake
Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman
Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese, and boasts citrusy flavors from both the fresh lemon juice and limoncello. Mixing the filling with the paddle attachment of a stand mixer creates less air, resulting in a creamier cheesecake with no air bubbles. Make sure you wrap the cheesecake well with foil so there are no leaks. To make the water bath without having to juggle a large pan full of water, place the cheesecake in the roasting pan in the oven, then add the water. The basil garnish balances the lemon nicely, but feel free to swap in berries or mint if you prefer.
Peach Salad with Peanuts and Chile
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Spicy chiles and sweet peaches come together in this simple, summery salad perfect for backyard parties. Lemon vinegar and manuka honey lend each bite a sweet-tart zing and silky texture, amplifying the juiciness of fresh peaches. The sweet honey mellows the sharp and punchy lemon vinegar, adding brightness without overpowering the delicate fruit. Avoid using Meyer lemon vinegar, which will be too sweet once combined with the honey. Long, thin and vibrantly colored, Holland finger chiles, or Dutch chiles, add a moderate jalapeño-like heat to the fragrant dish. Lean on this stunning salad when peaches are at their prime to showcase the best of summer produce. Freestone peaches, such as July Prince, release cleanly from the pit making slicing a breeze, while clingstone peaches, like Flavorich, are typically smaller, juicier and slightly sweeter but can be more challenging to cut. Top a generous serving with grilled chicken or shrimp for a hearty main course. Infused with peaches and chiles, leftover dressing on the platter makes a great addition to spicy margaritas or combined with smashed blackberries for a quick shrub.
Soft-Cooked Eggs with Hollandaise and Ham
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Patience is key with hollandaise; adding only a little butter at a time helps the sauce come together without breaking. At & Sons, his ham and wine bar in Brooklyn, Mack uses Mangalista ham in this recipe, but any thinly sliced ham will do nicely. Mangalista ham is smoked over hardwood, giving it a deliciously savory flavor, but also high in fat, so it stays moist and tender even after smoking.
:max_bytes(150000):strip_icc()/Beer-Battered-Fish-Tacos-FT-RECIPE0522-ce3d88a65d68413784cf524dc5784115.jpg "Food & Wine’s 25 Most Popular Recipes of 2022")