This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Ingredients 1/2 cup extra-virgin olive oil, plus more for brushing 5 garlic cloves 6 ounces rustic Italian bread, torn into 1 1/2-inch pieces Kosher salt Freshly ground pepper 1 large head of radicchio— quartered through the core …
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Crispy Chicken Burger with Coleslaw and Chipotle Mayo
These deliciously messy burgers are crispy, juicy and creamy all at once. Ingredients Chicken 1 ounce Parmigiano-Reggiano, grated 1 cup panko 1/2 cup flour 1/2 teaspoon freshly ground pepper 1 large egg 1 teaspoon water Four 6-ounce chicken breasts 2 teaspoons butter, melted 4 hamburger buns Chipotle mayo 1/4 cup mayonnaise 1 teaspoon pureed chipotles …
Warm Mushroom Salad with Bacon Vinaigrette
At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this salad, he says, “Oyster mushrooms are the awesomest.” To roast them, he makes a delicious garlic oil; save leftover oil for other uses. Best New Chef 2011: Kevin Willman More Mushroom Dishes Ingredients 1/2 cup extra-virgin olive oil 1/2 cup vegetable oil …
Roasted Cauliflower Salad with Lentils and Dates
Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying. Ingredients 1/2 cup raw almonds 1 cup beluga or green lentils, rinsed 1 head of cauliflower, cut into 1- to 1 1/2-inch florets 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 teaspoon ground cumin …
Buttery Cast-Iron Shrimp with Winter Salad
Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing their color or delicate crunch. Ingredients 1/4 cup unsalted butter, at room temperature 1 tablespoon honey 1 chipotle in adobo with …
Avocado and Mango Salad
This summery salad is packed with fresh flavors, including mango and avocado dressed in a chile-lime vinaigrette. It comes together in just 20 minutes, no cooking required. Ingredients 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lime juice 2 teaspoons agave nectar or honey 1 teaspoon ground cumin 1 teaspoon ancho chile powder 1 jalapeño, …
Tunisian prawn spaghetti
Tunisians are one of the biggest pasta eaters on the planet and they have a whole load of their own pasta shapes and techniques. Harissa really amplifies the sweetness of the prawns here – delicious! Ingredients 150g dried spaghetti 8 large raw shell-on king prawns, from sustainable sources 2 teaspoons rose harissa ½ a bunch …
Grilled or Roasted Whole Red Snapper
Grilling or roasting a whole fish is easy with this recipe, which gives options for both cooking methods. Red snapper is an excellent fish to cook whole, whether it’s your first time cooking a whole fish or if you’re a pro. Here, we cut slashes into the flesh of the fish and smear a paste …
Shrimp Creole Recipe
In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was an expert of “haute Creole” cooking, a complex blend …
Anchovy Toasts with Fresh Tomato Vinaigrette Recipe
The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. “The build-your-own aspect of this dish makes the simplicity work so well,” says co-owner Nicole Krasinski, …