F&W's Top 50 Pinterest Recipes
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
Three-Cheese Mini Macs
Ricotta-Filled Handkerchief Pasta with Pesto and Marinara
Known in Italian as mandilli, this delicious dish, from Tim Cushman at Manhattan’s Covina, consists of sheets of pasta coated with pesto sauce, stuffed with ricotta and topped with tomato sauce. It’s great with a berry-rich Piedmont red, like the 2014 Piazzo Barbera, Cushman says. To save time, you can use store-bought pasta sheets.
Corn-and-Zucchini Orzo Salad with Goat Cheese
Traditional Napa Cabbage Kimchi
"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any vegetable," explains Marja Vongerichten. "Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." This classic recipe includes napa cabbage, ginger and garlic.
Barbecued Spiced Shrimp with Tomato Salad
Lemon Pudding Cakes
The Good News These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. "When you overwhelm dry ingredients with wet ones, an amazing texture separation happens," Sara Kate Gillingham-Ryan says. "These cakes are rich without being too heavy."
Spinach Egg Drop Soup
"A few years ago," Sang Yoon recalls, "I caught a cold and my friend Sal Marino of Il Grano invited me for a bowl of stracciatella alla romana, the Italian soup with egg strands and semolina. I went home and made my own ghetto version with broth from a box, and realized it would taste even better with ginger and spinach."
Lamb Chops Sizzled with Garlic
White-Bean Soup with Bacon and Herbs
Chicken Tikka Masala
German Soft Pretzel Sticks
Fudgy Chocolate Layer Cake
Andrew Shotts is known for making his chocolates in small batches, creating appealing flavor combinations like mango pâte de fruit (jellied fruit paste) with passion fruit ganache. Here, he applies his talents to chocolate cake, mixing lots of buttermilk and coffee into the batter to create an incredibly moist, rich and fudgy dessert.
Beef Stew in Red Wine Sauce
For this beef stew, Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
Fudgy Chocolate-Walnut Cookies
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Chocolate-Red Wine Cake
Thai Chicken and Coconut Soup with Noodles
With its seductive flavors of coconut, lime, ginger, and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
Killer Potato Latkes
"These Jewish potato pancakes are so good that posting the recipe alone is a mitzvah (blessing) of the highest order," says Andrew Zimmern. "Every year at our house, we have a Hanukkah night when we invite the neighbors and stand around the kitchen shoving these hot, crispy little beauties into our mouths as fast as you can say ‘dreidel, dreidel, dreidel.’ Enjoy."
Chocolate Truffle Layer Cake
This outrageous chocolate cake was born from a lucky mistake. Kimberly Sklar, pastry chef at Literati II in Los Angeles, was baking a crème fraîche–spiked chocolate cake and, by accident, took the pan out of the oven early. Discovering that the cake was superfudgy, she layered it with dark chocolate and white chocolate ganache, then covered it in dark chocolate frosting.
Red-Wine Spaghetti with Walnuts and Parsley
Baltimore-Style Crab Cakes
Chocolate Panna Cotta with Spiced Pepita Brittle
Golden Semolina Quinoa Spinach Cakes
BLT Fried Egg-and-Cheese Sandwich
Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese
Curry-Roasted Butternut Squash and Chickpeas
Cheese-Stuffed Grilled Peppers
Apple-Glazed Barbecued Baby Back Ribs
These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of the new Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture.