Food & Wine

From smoky butternut squash soup to a winter-vegetable shepherd's pie, here are superb recipes for winter produce.
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The appeal of a slow-cooker is obvious: throw some ingredients into your pot in the morning and come home at night to a hot, ready-to-eat meal. How does it work?Slow-cookers employ a method known as moist heat cooking. Electric coils heat a metal insert at a low, steady temperature, and as the ingredients cook they release steam. The steam condenses on the lid and travels back down into the pot as liquid, keeping the dish moist throughout hours of cooking. What should I make?Our collection of slow cooker recipes lets you make on a weekday what would normally take an entire Sunday in the kitchen to prepare. There are classic comfort foods like Corned Beef with Cabbage, Carrots and Potatoes or Slow-Cooker Sunday Sauce with Spaghetti. How about a pot of beans? We mean an insanely creamy, flavorful, satisfying pot of beans—which is tough to perfect. The slow cooker is an easy way to avoid tough or mushy beans, so you can make that long-simmered chili or hearty chickpea stew without a Goya can in site. Of course this is modern slow cooker-ing (no bland green beans with cream of Mushroom soup here), and our collection also includes bold dishes like Berbere-spiced Ethiopian Chicken and Black Lentil Stew. Saving MoneySlow-cooker recipes are our go-to for times when we’re trying to save money. Inexpensive cuts of meat can remain tough and chewy when prepared using traditional cooking methods, but the long, slow braise in a slow cooker breaks down the connective tissues and tenderizes the meat. Choose cuts like brisket, which we use in our Slow-Cooker Spicy Brisket with Texas Caviar, or pork shoulder, which we cook until it’s fall-off-the-bone tender then pull into meaty threads. One shoulder can become a week’s worth of recipes. Try our spicy Slow-Cooker Pork Tacos or our Barbeque Pulled Pork sandwiches.—Carrie Mullins
Black Currant Cheesecake
Rating: Unrated
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This vibrant purple cheesecake, flecked with bits of fruit, sits in a sweet, buttery crust and gets topped with juicy, syrupy macerated currants. Folding egg whites into the batter creates a light, fluffy texture. Recipe adapted from Beyond The North Wind by Darra Goldstein.
Whether it's an easy dip as an appetizer or a simple salad or side to share at the table, every cook needs some go-to simple recipes for holiday gatherings. From a three-ingredient prime rib roast to a garlic-and-herb-crusted leg of lamb, here are some of our favorite easy holiday recipes.
If you're hosting a Halloween party, your menu should be just as scary (in a good way, of course) as the decorations. Think canapés that look like eyeballs, cupcakes topped with delicate glazed spiderweb designs, and spicy cheddar "witch fingers" with almond nails as the finishing touch. It's a holiday where you can really get creative in the kitchen—but, if you'd prefer more subtle nods to Halloween, we've got you covered with pumpkin soup and deviled eggs, too. Your guests will be impressed either way.
We get it—as soon as you return from apple picking, you’ll be tempted to turn your haul into gorgeous apple pies and cinnamon-spiked applesauce. But we’d also like to turn your attention to apple cakes, which are equally delicious and come in several enticing varieties. There’s an apple cider cake that’s perfect for cider doughnut fans; Lara Atkins’ apple cake with toffee crust is wonderfully indulgent, served with caramelized apples, toffee sauce, and vanilla ice cream. Read on for those recipes and more apple cakes we’ll be making this season.
Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
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A quick broil followed by a longer bake makes this no-fry recipe hands off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture.
The best recipes by Marcella Hazan, including Sicilian-style swordfish and classic Italian pastas.
Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
A quick broil followed by a longer bake makes this no-fry recipe hands off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture.
The best recipes by Marcella Hazan, including Sicilian-style swordfish and classic Italian pastas.
Smoked Fish Dip
Rating: Unrated
2
Smoked fish dip is a summer staple on the Georgia coast. This creamy mayonnaise and whipped cream cheese dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island. It can be customized with your favorite smoked seafood, found in the refrigerated section of the seafood counter, or from local smokehouses.
1-to-1 Simple Syrup
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This classic simple syrup recipes is the perfect sweetener for cocktails, but it also works well to sweeten salad dressings, marinades, and more.
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Zucchini blossoms can be ordered online, and are seasonally available at farmer’s markets. Prosciutto cotto and Parisian ham should be available at a well-stocked grocery store with a cheese counter; substitute cooked ham, if needed.
Short ribs in an Instant Pot? We were skeptical. But our fears vanished after one bite of these rosemary- and juniper berry–crusted beauties. The internet’s hottest kitchen gadget lived up to the hype, delivering fork-tender results in about half the time. You’ll need to sauté the short ribs in batches, so be sure to hit the sauté button periodically (it has a 30-minute cycle). A bed of extra-creamy potatoes makes the perfect base for the short ribs, but the sleeper hero of this recipe is the simple salad of apple, celery, and toasted hazelnuts, which provides balancing acidity, brightness, and crunch to this exquisitely comforting dish.
Big-Batch Bloody Marys
Rating: Unrated
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You know what’s easier than a bloody mary bar? Preparing a big-batch mary that’s so good, your guests don’t have to do any DIY work. This crowd-pleasing mix starts with the toned-down tomato kick of V8, then gets a double smack of heat from zippy horseradish and hot sauce. Regular pickle juice adds a puckery sweet-and-sour touch, but we really love the extra heat from a jar of spicy pickles (Wickles is our current brand crush). Be sure to let the mix sit for a least a couple hours to let the flavors meld and mingle. Pints of the bloody mary mix paired with bottles of vodka make stellar gifts.
Prepping for a weekend brunch or morning breakfast? Cook up these baked egg recipes, including baked eggs with spinach, asparagus, and prosciutto and a breakfast bake with eggs, bacon, tomato and cheddar.
Granny Smith, Fuji, Honeycrisp, Jonagold, Gala, Golden Delicious—there are so many varieties of apples we can't wait to get our hands on this fall. Part of the magic of apple season is getting to pick your own at the orchard, bringing home basketfuls of fresh, crisp fruit. But even if picking apples isn’t your thing, they’re still everywhere you turn. It’s easy to take home enough apples to cook with all season long in a single trip. That's why we've compiled 30 of our best apple recipes for you to cook this fall. From a non-traditional cumin-and-jaggery-glazed apple pie, to cinnamon maple breakfast polenta with sautéed apples, to cider-braised chicken thighs, we've got every sweet and savory category covered. All you have to do is go out and get the apples. We've got the rest. – Morgan Goldberg
Piri Piri Chicken
Rating: Unrated
3
Short wooden skewers are both the cooking vessel and the serving utensil for these fiery chicken skewers. This riff on the piri piri marinade balances the heat of fresh chiles with sweet bell pepper, garlic, and a splash of tangy red wine vinegar. Chicken thighs are the best way to go here—rich, dark meat holds up to the marinade and will stay moist.Slideshow: More Chicken Thigh Recipes
Tortuga Rum Cake
Rating: Unrated
4
Clear Flour Bread in Brookline, Massachusetts, makes this spectacular rum-soaked cake with almond flour, which gives the cake its moist, delicate crumb and lovely aroma. Be sure to pour the rum syrup over the cake while the cake is still warm so the syrup is fully absorbed. Slideshow: More Cake Recipes 
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Riesling Pâte de Fruit
Rating: Unrated
2
The sugar-crusted squares of just-set fruit puree are a confection that’s worth making at home, especially with our own Justin Chapple’s genius method. Using Riesling in place of water enhances the apricot flavor and gives the candies extra dimension.    Slideshow: More Dried Fruit Recipes 
Smorgasbord
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A Smorgasbord offers you and your guests the chance to mix and match each bite. Fill the board with an array of cured fish, pickles, breads, and crackers, and dig in. This spread works well all day, from brunch to an elegant twist on snack dinner.
Shabu-Shabu
Rating: Unrated
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A delicious new use for your fondue pot: Shabu-Shabu. You’ll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice. Or, purchase some sliced rib eyes at an Asian grocery store. Slideshow: More Rib Eye Recipes 
After a nationwide scare over a possible shortage, a celebratory festival and about a billion products using it as a flavor, there is no hotter sauce than Sriracha (figuratively speaking—we don’t want to upset anyone making ghost pepper sauce). But the red stuff in the rooster bottle is far from the first condiment craze.
Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pie. More Satisfying Vegetarian Recipes
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From shrimp-and-crab gumbo to a crab and andouille sausage jambalaya, here are great Cajun and Creole recipes.