Food & Drink

The honeyed pistachios and shredded phyllo give this rich cheesecake a dramatic finish. Ingredients Graham cracker-pistachio crust 12 honey graham cracker sheets 1/3 cup raw pistachios Two tablespoons of granulated sugar. 1/2 teaspoon kosher salt Five tablespoons (about 2 1/2 ounces) of unsalted butter, melted. Baklava cheesecake Filling 3 (8-ounce) packages of cream cheese, softened 5 1/2 ounces (2/3 cup) mascarpone cheese, softened 1/2 cup granulated sugar 1/2 cup honey 1 1/2 tablespoons cornstarch One teaspoon of vanilla extract 1/2 teaspoon grated orange …

This year, we published hundreds of recipes, from quick snacks and appetizers to an exploration of Caribbean barbecue, Mexican Asadas, chocolate cooking, and ice-cream sundaes. Some recipes were particularly popular, especially with readers who loved The Bear and cooking dishes inspired by or based on the show. The 25 most popular recipes on FoodandWine.com were chosen for a good reason. These …

Serve these candied almonds with chocolate, cookies, and cheese as part of a dessert platter for a cocktail or dinner party. Add a few nuts to your ice cream. Ingredients Six tablespoons brown sugar Three tablespoons cocoa powder One teaspoon ground cinnamon One teaspoon of kosher salt, plus more as needed Pinch cayenne pepper One teaspoon of vanilla extract Two tablespoons water 2 1/2 cups roasted pecan halves, almonds, or a …

Chef Daniel Zeilinga at Casa di Langa, Piedmont, uses tomato water that is made by straining fresh tomatoes overnight and adding it to the ragu. This simplified version uses a tomato juice/water mixture, which makes the dish accessible at any time of the year. You can substitute tajarin with a pound of fresh egg pasta or …

This recipe can be used for both cocktail hour and dessert. Developed by the bar team at The Betty, a restaurant at the Kimpton Sylvan Hotel in Atlanta, The Retropolitan is a strawberry-and-lime-flavored cocktail with bright fruit notes and enough acidity to keep it in balance. The Metropolitan flavor will remind you of a grown-up fruit punch. You …

Ginataang is a term used to describe a variety of Filipino comfort food cooked with coconut. Rich, fragrant canned goods can be prepared in no time. Lawrence Letrero of Bayan Ko, Chicago, shared this recipe, which includes vegetables such as hearty sweet potatoes, colorful Japanese eggplants, and snappy haricots vertes in the Filipino dish. Feel free to …

Joe Kindred, chef and owner at Kindred, Hello, and Sailor in North Carolina, didn’t go to seafood restaurants for the fish as a kid. “As a child, my favorite part of the meal was the crispy, hot hush puppies served with Country Crock butter. As a chef, I wanted to create an elevated version of Hush Pups …

This nut-free pesto is from Douglass Williams, 2020 F&W’s Best New Chef, of Mida, Boston. Roasted chickpeas are used instead of pine nuts to give the sauce a nutty, satisfying flavor. Williams: “I love the dish because it allows for a lot of customization and flexibility with the homemade nut free pesto.” Williams says, “It’s important …

The za’atar spice mix is a Middle Eastern blend that’s aromatic and herbaceous. Chef Zachary Engel from Chicago’s Galit serves this juicy roast chicken with crisp skin. Engel says that “spatchcocking” (removing the spine) is the best way to roast an entire chicken at home. By removing the spine, the chicken will lie flat in the …

What is autumn without a pumpkin-spice version of, well, anything? Making a shrub with pumpkin spice will balance out the sweetness of pumpkin spice drinks. The shrub can be added to a glass with ice, Prosecco, and soda water. The shrub can be enjoyed as a non-alcoholic drink. Ingredients 1 1/2 ounces pumpkin spice shrub 3 ounces Prosecco 1 1/2 ounces of soda water …