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).
The Hudson Valley farmer and caterer Liz Neumark, of Katchkie Farms and Great Performances, also runs The Sylvia Center, a nonprofit in upstate New York that educates kids about real food. Her new cookbook, Sylvia’s Table, features easy-to-follow recipes from food world friends like F&W’s Dana Cowin, who shared her daughter’s recipe for chicken soup. Here, Neumark teases one of her most flexible recipes: Vegetable Lasagna. Read more »
Over nearly 18 years in the F&W Test Kitchen, former senior editor Grace Parisi created more than 1400 recipes including reader favorites like grilled eggplant parmesan and her perfect herb-and-lemon roasted chicken. Grace's dishes have been widely adored because they're delicious, but also because they often incorporate just the right twist to make a simple recipe really great (like baking a whole stack of pancakes at once as one fluffy cake). It's no surprise that she's now doing the same thing on her blog, Tales of a Recipe Goddess, which she's writing while working on a new memoir-style cookbook. Her recent take on shakshuka is not to be missed.
What’s French for DeLorean? This weekend’s Le Grand Fooding (hosted by Paris-based indie mag Le Fooding) explores the theme of time travel through food. The event, called Time Mach’Inn, is sold-out but we have an exclusive recipe from participating chefs Frank Falcinelli and Frank Castronovo, of Brooklyn’s Frankies Spuntino, Prime Meats and the Res, where everything will go down on Friday and Saturday.
The menu for each night makes stops in three distinct cooking eras: fusion (1991-1999), bistronomy (1998-2007) and the farm-to-table movement (2008-present). The Franks will take on the last category with a sweet-savory dessert, dubbed Tomato and Honey. Here, the recipe, which features a tomato granite over decadent ricotta semifreddo. It’s further garnished with a simple tomato marmalade, which by itself would be great on cheese and crusty bread.
Tomato and Honey
Makes 8-10 servings
2 pounds tomatoes
1 ounce Champagne vinegar
4 ounces sugar
1 cup cold water
½ bunch of basil
Deseed and juice the tomatoes. Make a gastrique from the vinegar and sugar. Puree the rest of the ingredients, transfer to a cheesecloth-lined strainer or piece of hung cheesecloth and add the gastrique, drain for 12 hours. Put the liquid and half of the pulp into a pan and place in the freezer; stir every 20 minutes until frozen.
10 tomatoes, cut in half and seeded
2 quarts simple syrup
Place cut tomatoes skin side up in a shallow sauce pot then pour the syrup over; it should come up ¾ of the way up the tomatoes. Cook in a preheated 350° oven for one hour or until the tomatoes cook through. Remove the skins while still hot (they should remove easily). Strain the tomatoes and coarsely chop. Pour a little syrup into the tomatoes to loosen the mixture.
½ cup sugar
¼ cup milk
¼ cup honey
2 teaspoons orange zest
1½ teaspoons vanilla extract
⅛ teaspoon salt
3 ounces cream cheese
16 ounces ricotta
8 ounces heavy cream
3 tablespoons chilled Sicilian honey , for garnish
Small basil leaves, for garnish
Line a shallow half-sized pan with plastic wrap. In a blender combine the sugar, milk, ¼ cup of honey, orange zest, vanilla, salt, cream cheese and ricotta. Pour into a bowl.
Whip cream to stiff peaks. Fold in ¼ cup of whipped cream into ricotta mix. Fold in remaining whipped cream. Pour into mold, and freeze up to eight hours before serving.
To serve, once the semifreddo is frozen, whip the mixture and place it in a piping bag. Pipe some of the mixture into the bottom of a 5-ounce paper soufflé cup. Scoop out some of the granite and place on top. Garnish with tomato marmalade and drizzle with some Sicilian honey. Finish with the small basil leaves.
Recipe courtesy of Frank Falcinelli and Frank Castronovo.