Most-Reviewed Recipes

By Food & Wine
Updated May 16, 2017
Credit: © Maura McEvoy
Tried-and-true dishes, including a spicy pork and tomatillo stew and an apple pie favored by F&W's own Dana Cowin.
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1 of 9

Yogurt-Zucchini Bread with Walnuts

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This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

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2 of 9

Caramelized Black Pepper Chicken

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At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.

3 of 9

Pork and Tomatillo Stew

Credit: © Ellie Miller
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This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Murray makes it for his employees around harvest time. “It’s our comfort food at the winery,” he says. “And it’s a nice excuse to stop for a few minutes and eat together, even when we’re busy.“

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4 of 9

Chicken and Eggplant Parmesan

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An Italian red wine such as a reasonably priced nebbiolo from either the Piedmont or Lombardy region has plenty of acidity and body to stand up to the rich taste of this dish.

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Smoky Pork Pappardelle

Credit: © Anna Williams
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For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt.

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Milk-Chocolate Cookies with Malted Cream

Credit: © Con Poulos
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Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.

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Three-Cheese Mini Macs

Credit: © Kana Okada
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Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.

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Milk-Chocolate Tart with Pretzel Crust

Credit: © Con Poulos
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This dessert from pastry chef Colleen Grapes at the Harrison in Manhattan, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxurious milk-chocolate filling, then sprinkles on more crushed pretzels as a garnish.

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Perfect Apple Pie

Credit: © Maura McEvoy
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This apple pie by baker Peggy Cullen is a result of F&W Editor-in-Chief Dana Cowin’s quest for the perfect apple pie.

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