London-based blogger Anne Faber of Anne's Kitchen shows how to make a beautiful gelatin out of mulled wine. You can also serve it in small portions.
Some of our favorite chefs have been contributing fantastic holiday recipes and tips to our #FWCookbook with Instagram. Justin Cogley shared one live.
Photographer and vegan food stylist Kate Lewis posts Instagram photos of her adopted dog Cooper, New York City scenes and Ohio landscapes. But her food shots are enviable. Read more >
Coconut oil is a fantastic substitute for butter or shortening in baked goods, but its mild tropical flavor can also enhance greens, grains, vegetables and even shrimp. Here, six ways to use the popular oil. Read more >
Sweet potatoes are ubiquitous around the holidays, but there are good reasons—beyond the fact that they're delicious—to make them a year-round staple. Because they contain tons of vitamins A and C and have anti-inflammatory properties, sweet potatoes can add a nutrient boost to all kinds of foods, from crispy hot latkes to cool panna cotta. Here, 15 smart ways to use them. Read more >
Four years ago, F&W sent David Chang (then an F&W Best New Chef 2006, today a BNC All-Star) into a kitchen stocked with Thanksgiving leftovers. He emerged with a lineup of ultra-genius recipes that repurposed seemingly-uninspiring ingredients like cold potatoes and green beans into crispy, flavorful dishes like mashed-potato spring rolls. He even drafted Momofuku pastry chef Christina Tosi to incorporate leftovers into two stunning desserts. Here are the innovative recipes.
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer. Read more »