Serves 4
Recipe Themes
Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos an...
Guajillo chiles and soy sauce in the mayonnaise rub create a great spicy, extra-savory crust on this fish. Matt Gandi...
Don’t be fooled by the ingredient list—although it’s short, the resulting stew is deeply flavored and very satisfying...
Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the CitaBiunda b...
In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried un...
This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, ...
A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condim...
Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d’Abruzzo. Because of its deep corn flavo...
Here, chef Michael Toscano tosses a scroll-shaped pasta known as casarecce (fusilli is a good alternative) with skate...
Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and...
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