Stuffed Foods



We should all thank the first creative genius who decided to stuff one food inside another, making one meal twice as delicious. Stuffed-food amateurs can start off easy with a classic: cheese. It can go inside practically anything to add extra flavor to a boring meal. To put your skills to the test, try chicken cordon bleu—chicken breasts stuffed with ham and cheese. And if you’re ready to move on to expert level, go straight for the turducken—a deboned chicken stuffed inside a deboned duck stuffed inside a deboned turkey. F&W’s recipe ideas include everything from basic stuffed mushrooms to more outrageous ideas like halvah-stuffed challah.

Most Recent

Croquettes

Croquettes can be made with a variety of different foods (think potatoes and mozzarella, tuna or chicken). Our favorites? Browse through these recipes and find out.

Empanadas

From classic flaky beef empanadas to open-faced crab empanadas, here are our favorite empanada recipes.

Burrito Recipes

From flank steak burritos with guacamole and salsa to chicken burritos with quinoa, here are Food & Wine's best burrito recipes.

Easy Enchilada Recipes

Whether you like chicken enchiladas or beef, there are so many ways to enjoy enchiladas morning, noon, and night! Here, we selected the best enchilada recipes for you to choose from.

Latin American

These amazing recipes include fried sweet plantains, yucca empanadas, and a grapefruit granité with mangoes.

Fish Tacos

These delicious fish tacos include spicy shrimp tostadas, crispy Reuben-inspired hybrids and more.

More Stuffed Foods

Eggplant Involtini with Grilled Ratatouille

Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores.    More Vegan Dishes  

Stuffed Grape Leaves with Pork and Fregola

David Page and Barbara Shinn of Shinn Estate Vineyards on the North Fork of Long Island trim tender young grape leaves and brine them at home. Page often stuffs the brined leaves with sausage made from locally raised duck, calling the hors d'oeuvres "a NoFo classic." Here, he creates a version with ground pork and fregola, a small, round Sardinian couscous.    More Hors D'oeuvres