What’s the one thing in the whole world that could make creamed spinach even better? Putting it in a pie! In the latest episode of Mad Genius Tips, Food & Wine culinary director Justin Chapple shows us how to make the ultimate vegetarian side dish (or main course, if you add a big green salad). OK, so, technically spinach isn’t the […]

These quick pickles require no heat—just shake the ingredients for the brine together and pour them over raw wax beans. / © Petrina Tinslay Food & Wine’s senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now. A quick trip to the farmers’ market yielded a […]

Active Time: 15 MINTotal Time3 HR 50 MIN Yield: Serves : 8 Yorkshire pudding was born in the days of roaring hearth fires, where it was baked underneath roasting spits of meat, catching the juices. Chef Sean Searley spoons off beef tallow, the clear fat drippings pooling below a resting beef roast, to grease the tins. Ingredients 1 cup whole […]

Photo by Chelsea Kyle, Food Styling by Simon Andrews These crispy-edged flatbreads are made from just chickpea flour, water, olive oil, and salt. Use them to dip and scoop a saucy, sweet-tart mix of burst tomatoes and chickpeas, or pile the sauce on top, add feta and greens, and eat with a knife and fork. Yield 4 servings Active Time […]

Photo by Ted Axelrod Prepare a week’s worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin. Yield Makes 12 Ingredients 1/2 pound baby Yukon Gold potatoes or whatever baby potato you like, unpeeled 1/4 teaspoon sea salt, divided 2 medium leeks (1 pound), tough green tops trimmed 1 tablespoon olive oil 3 large […]

Photo by Chelsea Kyle, Food Styling by Anna Stockwell Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the realbeauty of this recipe is that the batter can be made up to two days in advance—and kept in the fridge for an easy romantic breakfast for two. Yield 2 servings Active Time 10 […]

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich Tamales are traditionally wrapped in individual corn husks and steamed, but baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture. The result is a moist, barely sweet cake with pudding vibes. We used […]

Photograph: Vicky Wasik A traditional soufflé isn’t difficult to make, but it does require some work. You have to preheat the oven, make a béchamel or other base, and then patiently wait while it swells during baking. Not so with a soufflé omelette, which delivers a similarly light and airy texture, but relies on little more than eggs and a […]