In the quest to create gluten-free, vegan and whole-grain desserts, innovators are rethinking the way we bake with ingenious new methods and ingredients. Read More >
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 >
The coconut water boom has ushered in something of a coconut milk renaissance. With its delicate tropical flavor and luscious texture, coconut milk remains an enduringly popular dairy alternative and a go-to pantry item for home cooks who love curry. Here, more ways to put the can in the cabinet to work. Read more >
Follow the easy steps in this slideshow to make pizza with a chewy-yet-crisp crust, a well-seasoned San Marzano tomato sauce and fresh buffalo mozzarella cheese. The photos are taken by newly annointed F&W Digital Food Awards Winner Matt Armendariz of Matt Bites.
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.
People often get most excited about rosé wines during the hottest months, but they are super food friendly and especially good with fall ingredients. This fiber-rich vegetarian chili makes good use of produce that will be in Northeastern farmers’ markets well into October—tomatoes, chiles and cilantro—and it is incredibly warming. For a spicier chili, add the seeds of the jalapeño.
Fresh Bean and Tomato Chili
Total: 40 MIN
2 cups fresh cranberry beans (2 pounds in the shell)
2 medium garlic cloves, 1 halved and peeled, and 1 minced
1 thyme sprig
1 pound tomatoes, halved and cored
2 tablespoons extra-virgin olive oil
1 small onion, finely diced (½ cup)
1 jalapeño, quartered, seeded and thinly sliced crosswise
½ teaspoon ground cumin
2 tablespoons crème fraîche
Cilantro leaves, for garnish
1. In a medium saucepan, cover the cranberry beans with 1 inch of water. Add the halved garlic clove and the thyme and bring to a boil. Simmer over low heat until the beans are tender, about 25 minutes. Drain, discarding the garlic and thyme and reserving 1 cup of the cooking liquid.
2. Meanwhile, using a box grater, coarsely grate the cut sides of the tomatoes into a bowl so you have a tomato puree; discard the skins.
3. In a deep skillet, heat the olive oil. Add the onion and cook over moderately high heat until it starts to brown, about 5 minutes. Add the minced garlic and jalapeño and cook over moderate heat until fragrant, about 1 minute. Add the cumin and cook for 30 seconds longer. Add the fresh tomato puree and bring to a simmer. Cook until the puree is slightly thickened, about 3 minutes. Stir in the beans and half of the reserved cooking liquid and cook until the beans are heated through, about 2 minutes. For a looser chili, add more of the cooking liquid; for a thicker chili, simmer a few minutes longer.
4. Transfer the chili to bowls, garnish with the crème fraîche and cilantro leaves and serve. Wine A fruity rosé, such as 2012 Oupia Minervois Rosé. One serving 416 cal, 20 gm fat, 5 gm sat fat, 56 gm carb, 22 gm fiber, 19 gm protein.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.
F&W searched the web for the best photographers, recipe developers and lifestyle bloggers to cook and shoot our most popular recipes. 2013 Digital Food Award winners, White on Rice Couple (a.k.a. Todd Porter and Diane Cu), typically blog about their beautiful garden parties in Los Angeles. For F&W's blog, they recently previewed a fantastic recipe for kale and chicken egg rolls from their imminent first cookbook Bountiful. Now, check out this new F&W slideshow for the couple's take on fantastic recipes like creamy orzo with chicken (left) and delicious Thai hot-and-sour fish soup.
F&W searched the web for the best photographers, recipe developers and lifestyle bloggers to cook and shoot our most popular recipes. One of our 2013 Digital Food Awards winners, Sarah Bolla is a trained chef who now focuses on food styling. Right now, she's particularly loving accents that feature "earthy, raw, organic pottery and stone." Browse this new F&W slideshow for her takes on delicious recipes like gingery steamed salmon with chives (left) and a speckled Giraffe-Spot Cake with cream cheese frosting.
From sweet-and-savory waffles rancheros to delicious hot cocoa cupcakes, F&W Digital Food Awards winner Silvana Nardone of Silvana's Kitchen shares the secrets to her favorite recipes—all of which are, amazingly, gluten-free. Using ingredients like corn flour, marshmallow and special all-purpose kitchen flour, her results are brilliant. Browse F&W's new slideshow for garlicky pull-apart buns, crispy potstickers, pan pizza and several cake recipes including luscious Vanilla Bean Golden Cupcakes with Chocolate Frosting (left).