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.
Creamy Cheese Grits
Mustard-Baked Chicken with a Pretzel Crust
Poached Salmon with No-Fail Hollandaise
"Everyone needs an easy, simple and elegant meal that provides great leftovers (think salmon salad, salmon cakes, salmon aspic)," says Andrew Zimmern. "No one poaches fish anymore, but it’s the ultimate feed-a-crowd meal. Hot in cold months, cold in warm ones—I adore poached salmon."
One-Pot Sticky Chicken Wings
"A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world," says Andrew Zimmern. "Among the hundreds of stalls are a few that turn out chicken wings and chicken quarters glazed with the classic Chinese master sauce that I can’t eat enough of. Sticky and fatty, the best versions of this dish emulsify the chicken fat into the sauce as it reduces."
Farro Salad with Fennel and Arugula
Chef Art Smith of Washington, DC’s Art and Soul restaurant loves to toss whole grains, like farro, into his green salads to make them more substantial. In addition to farro, try this salad with wheat berries, spelt or barley. Most farro is slightly pearled (the white starch shines through the brown hull), so it cooks quickly. If it's not, it may take longer to cook.
Spicy Lemongrass Chicken
Charles Phan has firm opinions about the right and wrong way to stir-fry. "A wok isn't like a salad bowl with a flame under it. You don't want to throw everything in at once and toss. You need to layer flavors by adding ingredients in the right order." That's why he stir-fries the chicken here by itself until it is deeply golden and juicy before he transfers it to a plate; after he finishes cooking the other ingredients, he returns the chicken to the wok so all the flavors meld.
Ziti with Roasted Vegetables
Harissa Chicken with Green-Chile-and-Tomato Salad
Creamy Pasta with Tomato Confit and Fresh Goat Cheese
Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works.
Seared Scallops with Cranberry Beans, Clams & Chorizo
"The quality of the scallops can turn this dish from triumph to tragedy," Oakes says. She recommends asking your fishmonger for scallops that haven't been treated with preservatives. Treated scallops release excess liquid as they cook and won't develop a tasty crust during pan-searing.
This pasta is an ode to the mountains of fried zucchini Gwyneth Paltrow ate at Elio's, an Italian restaurant on Manhattan's Upper East Side, growing up. Here, she adds the crispy zucchini slices to spaghetti that's tossed with shredded Parmesan cheese (which adds texture to the dish) and plenty of olive oil and basil.