F&W Handbook: Best February Recipes
Short Rib Stew with Caramelized Kimchi
The Big Dish: In this riff on pot-au-feu, sautéed kimchi is a delicious change from the traditional horseradish.
Short Rib Banh Mi with Quick Pickles and Fresh Herbs
Sticky Miso Chicken Wings
Combining miso paste with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken wings.
The secret to this lush, deeply flavored romesco sauce is miso, which adds superb savoriness to the mix of almonds, tomatoes, peppers and bread.
BLT Hot Dogs with Caraway Remoulade
These “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.
Ice Cream Bonbon Pops
These ice cream pops are fantastic party food; just roll ice cream in chopped candy, poke sticks in the balls and freeze.
Kale Caesar Salad with Rye Croutons and Farro
This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing.
Chile Shrimp with Butter Beans and Lemony Couscous
7-Minute Main Course: A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp. Leave out the shrimp for a stellar vegetarian main course.
Chocolate Cupcakes with Caramel Ganache and Coconut
It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel frosting and flaky coconut.