OUR 20 BEST RECIPES EVER

STARTERS Garlicky Caesar Salad Chunky Guacamole OUR 20 Tangy Tabbouleh Salad BEST Warm Crab Dip RECIPES MAIN COURSES EVER Mushroom Risotto Macaroni and Cheese Here we present 20 of our best Spaghetti with Bolognese Sauce recipes from the past 27 years. They range from such tried-and- Grilled Pizzas with Prosciutto true American classics as Jamaican Jerk Chicken fried chicken to newer standards Fried Chicken with Tomato Gravy like our chunky guacamole and Herb-Roasted Chicken hot-and-smoky jerk chicken. Chicken Tikka Masala They are as earthy as macaroni Beef Stew and cheese topped with buttery Tofu with Spicy Meat Sauce crumbs, as elegant as molten chocolate cake and as comforting Mrs. Duvall’s Pan-Fried Crab Cakes as warm crab dip, lemon meringue pie and crisp Caesar salad. DESSERTS Apricot-Berry Crumble Nutty Chocolate Chip Cookies Molten Chocolate Cakes Rustic Apple Tart Lemon Meringue Pie starters

Garlicky Caesar Salad 1. In a large wooden or ceramic bowl, mash the total: 45 min chopped anchovies and garlic to a paste with a 6 servings large wooden spoon. Whisk in the lemon juice, This authentic Caesar salad, from chef Terrance then whisk in the egg yolks and stir in the grated Brennan of Picholine and Artisanal restaurants Parmesan cheese. In a slow, steady stream, whisk in New York City, gets a flavor wallop from large in the olive oil until blended. doses of chopped garlic and anchovies. The 2. Add the romaine, croutons and pepper to the creamy dressing is made with raw egg yolks; if dressing and toss to coat. Add the Parmesan you want an alternative, coddle the eggs by boil- shavings and toss lightly. Transfer to a bowl, gar- ing them in water for 3 minutes before using. nish with the anchovy fillets and serve. One 2-ounce can olive oil–packed note To make the croutons, toss stale country anchovies—drained, rinsed and finely bread cubes with melted butter. Spread the cubes chopped—plus 8 anchovy fillets on a baking sheet and toast in a 350° oven for for garnish about 10 minutes, or until golden. 1 tablespoon finely chopped garlic ¥ cup fresh lemon juice Chunky Guacamole 4 large egg yolks with Cumin » cup freshly grated Parmesan cheese, total: 30 min plus » cup Parmesan shavings 6 to 8 servings 1 cup extra-virgin olive oil Choosing a guacamole recipe that will please About 5 romaine lettuce hearts, everybody is no easy task, but this one from cut into 1»-inch pieces F&W’s Marcia Kiesel is a winner because of its (24 cups) subtle tartness, nicely balanced heat and creamy- 2 cups large country bread chunky texture. croutons (see Note) » teaspoon cumin seeds 2 teaspoons freshly 5 large Hass avocados, halved and pitted cracked black pepper 3 tablespoons fresh lemon juice 2 tablespoons finely chopped cilantro 1 small onion, minced 1 large garlic clove, minced 1 jalapeño, with some seeds, minced Salt 1. In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, about 30 seconds. Transfer the cumin seeds to a mortar to cool completely, then finely grind with a pestle. 2. Scoop half of the avocados into a large bowl and coarsely mash them with a fork. Stir in the lemon juice, cilantro, onion, garlic, jalapeño and ground cumin. Scoop chunks of the remaining avocados into the bowl; stir lightly with a spoon. Garlicky Caesar Salad Season the guacamole with salt and serve at room temperature or lightly chilled.

2 our 20 best recipes ever food & wine Tangy Tabbouleh Salad Warm Crab Dip with Fresh Herbs active: 25 min; total: 45 min total: 30 min 6 servings 12 servings Grace Parisi’s version of this Middle Eastern salad 4 tablespoons unsalted butter is a favorite at F&W because it has lots of greens, 1 large shallot, minced and the bulgur is just the right texture. 1 tablespoon dry vermouth 1 cup medium bulgur (6 ounces), rinsed ‚ cup cream cheese (6 ounces), softened Hot water ¥ cup crème fraîche or heavy cream ¥ cup fresh lemon juice ¥ cup mayonnaise ¥ cup extra-virgin olive oil 2 tablespoons Dijon mustard 1 pound plum tomatoes—halved, seeded 3 tablespoons minced chives and coarsely chopped (2 cups) 2 teaspoons finely chopped tarragon 4 scallions, white and tender green parts Salt and cayenne pepper only, thinly sliced (» cup) 1» pounds jumbo lump crabmeat, picked ¬ cup finely chopped flat-leaf over to remove any bits of shell parsley, plus ¬ cup whole leaves ‹ cup coarse dry bread crumbs ¬ cup finely chopped mint Pita chips or toasted baguette slices, Salt and freshly ground pepper for serving 1. In a large bowl, cover the bulgur with 2 inches 1. In a medium skillet, melt 1 tablespoon of the of hot water and let soak for 20 minutes. Drain butter. Add the shallot and cook over moderate the bulgur in a fine sieve, pressing hard to extract heat until just beginning to brown. Add the ver- any excess water. Wipe out the bowl. mouth and cook until nearly evaporated, about 2. In the same bowl, whisk the lemon juice with 1 minute. Remove from the heat and stir in the the olive oil. Add the bulgur, tomatoes, scallions, cream cheese, crème fraîche, mayonnaise, mus- chopped parsley, parsley leaves and mint. Season tard, chives and tarragon. Season with salt and the tabbouleh with salt and pepper and toss. Let cayenne and fold in the crabmeat, breaking it up stand for 10 minutes before serving. slightly with a spoon. Spread the dip in a shallow baking dish or 12 shallow ramekins. 2. Preheat the broiler. Position a rack 10 inches from the heat. In a small glass bowl, melt the remaining 3 tablespoons of butter in a microwave oven. Stir in the bread crumbs and a pinch of salt. Sprinkle the crumbs over the crab dip and broil until the dip is heated through and the top- ping is golden, about 2 minutes; shift the baking dish for even browning. Serve warm with pita chips or toasted baguette slices. —G.P. make ahead The recipe can be prepared through Step 1 and refrigerated overnight. Return to room temperature before broiling. wine A ripe but crisp Riesling will highlight the sweet crab and have enough body to complement Tangy Tabbouleh Salad the cream cheese. Look for an American example, such as the 2003 Jekel Monterey.

food & wine our 20 best recipes ever 3 main courses

Mushroom Risotto 3. Add » tablespoon of the extra-virgin olive oil active: 40 min; total: 1 hr 20 min to the medium skillet. Add the shiitake mush- 4 servings rooms and season them with salt and pepper. The perfectly creamy texture and the intense Cover and cook over moderate heat until golden, mushroomy flavor of this dish make it a classic about 4 minutes. Uncover the skillet and cook risotto, but the crispy fried enoki-mushroom the shiitake, stirring, until they are browned all topping is unique. over, about 2 minutes longer. Cover the mushrooms ‚ ounce dried porcini mushrooms and set aside. 1 cup hot water 4. In a medium saucepan, bring the chicken stock 3 tablespoons unsalted butter and the reserved porcini soaking liquid to a boil. One 3-ounce package enoki mushrooms Cover the stock and reduce the heat to low. Salt and freshly ground pepper 5. In a large saucepan, heat the remaining 1 table- 1» tablespoons extra-virgin olive oil spoon of olive oil. Add the onion, garlic and thyme » pound shiitake mushrooms, and cook over moderate heat until the onion is stems discarded, caps sliced golden, about 4 minutes. Add the rice and cook, ¥ inch thick stirring, until the grains are thoroughly coated 4» cups chicken stock or with olive oil. Add the wine and simmer until low-sodium broth almost evaporated, about 1 minute. Add enough 1 small onion, finely chopped of the hot stock to cover the rice, then cook, stir- 1 garlic clove, finely chopped ring constantly, until the stock has been ab- 1 teaspoon thyme leaves sorbed. Continue to add the hot stock, 1 cup at 1 cup arborio rice (7 ounces) a time, stirring constantly after each addition, ¥ cup dry white wine until all of the stock has been absorbed and the 2 tablespoons freshly grated risotto is just tender and creamy, about 25 min- Parmesan cheese, plus more utes total. for serving 6. Stir in the reserved porcini and shii­take mush- 1 tablespoon chopped flat-leaf rooms, the remaining 1 tablespoon of butter and parsley the 2 tablespoons of Parmesan cheese. Season 1. In a heatproof bowl, cover the porcini with the the risotto with salt and pepper. hot water and let soak until softened, about 7. Return the enoki mushrooms to the medium 20 minutes. Lift the porcini from the soaking skillet and cook over high heat, stirring, until the liquid, then rinse and coarsely chop them. Slowly mushrooms are hot. Spoon the risotto into shal- pour the porcini soaking liquid into a measuring low bowls. Top with the fried enoki mushrooms cup, stopping just before you reach the grit at and the chopped parsley and serve with Parme- the bottom. san cheese. —M.K. 2. Meanwhile, melt 2 tablespoons of the butter make ahead The porcini, shiitake and enoki in a medium skillet. Add the enoki mushrooms mushrooms can be prepared through Step 3 early in an even layer, season with salt and pepper and in the day and kept at room temperature. cook over moderate heat, without stirring, until wine To match the earthiness of this mushroom the enoki are golden brown, about 4 minutes. risotto, try a simple Italian white, such as Anti- Stir the mushrooms and cook until they are nori’s 2004 Castello della Sala Chardonnay, or evenly browned and crisp, about 1 minute longer. for more contrast, an everyday Italian red, such Using a slotted spoon, transfer the enoki mush- as Ruffino’s 2002 Chianti. Either of these wines rooms to a paper towel to drain. would echo the rustic qualities of this dish.

4 our 20 best recipes ever food & wine Macaroni and Cheese with Buttery Crumbs

Macaroni and Cheese with 1. Preheat the oven to 350°. Generously butter Buttery Crumbs a shallow 2-quart baking dish. Melt 3 tablespoons active: 45 min; total: 1 hr 30 min of the butter in a saucepan. Add the flour and stir 6 servings over moderate heat for 2 minutes. Whisk in the Small chunks of cheddar and Colby cheeses are half-and-half and cook, whisking, until thickened, mixed with the macaroni here to give this classic about 3 minutes. Add half of both the cheddar American dish a perfect hit of flavor and a fabu- and the Colby cheeses and stir over low heat until lous gooey texture. melted. Stir in the mustard, nutmeg and cayenne 5 tablespoons unsalted butter and season with salt and pepper. 3 tablespoons all-purpose flour 2. Cook the macaroni in a large pot of boiling 2» cups half-and-half or whole milk salted water until al dente. Drain the macaroni 1 pound sharp cheddar cheese, cut into very well and return it to the pot. Stir in the cheese »-inch dice sauce and the remaining diced cheese. Spread » pound Colby cheese, cut into the macaroni in the prepared baking dish. »-inch dice 3. In a small glass bowl, melt the remaining 1 tablespoon Dijon mustard 2 tablespoons of butter in a microwave oven. Add Pinch of freshly grated nutmeg the bread crumbs, season with salt and pepper Pinch of cayenne pepper and stir until evenly moistened. Sprinkle the but- Salt and freshly ground pepper tered crumbs over the macaroni and bake for 1 pound elbow macaroni 45 minutes, or until bubbling and golden. Let ‚ cup plain dry bread crumbs stand for 15 minutes before serving. —G.P.

food & wine our 20 best recipes ever 5 main courses

Spaghetti with Bolognese Sauce 1. In a medium, enameled cast-iron casserole, active: 45 min; total: 2 hr 15 min melt the butter in the olive oil. Add the garlic, 6 servings pancetta, carrot, onion and celery and cook over 1 tablespoon unsalted butter moderately low heat until the onion is golden, 1 tablespoon extra-virgin olive oil about 5 minutes. Add the ground beef and pork 4 garlic cloves, minced and cook over moderate heat, breaking up the 3 ounces thinly sliced pancetta, minced meat with a wooden spoon, until it is no longer 1 medium carrot, finely diced pink, about 8 minutes. Stir in the diced mortadella 1 medium onion, finely diced and the tomato paste and cook for 2 minutes. 1 celery rib, finely diced Add the white wine and cook, stirring, until the 1 pound coarsely ground beef chuck wine has reduced by half, about 3 minutes. Add 1 pound coarsely ground pork the canned tomatoes with their juices, the ¥ pound mortadella, cut into chicken stock, nutmeg and 1 tablespoon each of ¥-inch dice (optional) parsley and basil and bring to a boil over high 1 tablespoon tomato paste heat. Season the sauce with salt and pepper and 1 cup dry white wine simmer over low heat, stirring occasionally, un- One 28-ounce can Italian peeled til it is very thick, about 1» hours. Keep the sauce tomatoes, chopped, juices reserved warm while you cook the spaghetti. 1» cups chicken or beef stock 2. In a large pot of boiling salted water, cook the or low-sodium broth spaghetti until al dente. Drain the spaghetti and ¥ teaspoon freshly grated nutmeg return it to the pot. 3 tablespoons chopped flat-leaf parsley 3. Stir the cream and the remaining 2 table- 2 tablespoons chopped basil spoons of parsley and 1 tablespoon of basil into Salt and freshly ground pepper the meat sauce. Season the sauce with salt and 1 pound spaghetti pepper, then add 2 cups to the spaghetti and ¥ cup heavy cream toss. Transfer the spaghetti to a large bowl, top Freshly grated Parmesan cheese, for serving with the remaining sauce and serve. Pass the Parmesan cheese at the table. —M.K. make ahead The Bolognese sauce can be re- frigerated for up to 5 days.

Grilled Pizzas with Prosciutto active: 1 hr 15 min; total: 3 hr 30 min makes six 8-inch pizzas Johanne Killeen and George Germon pioneered grilled pizzas at Al Forno, their restaurant in Providence, Rhode Island. The grilled crust be- comes wonderfully crisp and charred, almost as if it were baked in a wood-fired oven. The pizza dough recipe here is simple, with a rich wheat flavor, but store-bought pizza dough makes a fine substitute; you’ll need about 1» pounds. Spaghetti with Bolognese Sauce Make sure you have all the topping ingredients assembled grill-side before starting.

6 our 20 best recipes ever food & wine pizza dough 6. Divide the pizza dough into 6 equal pieces; 1 envelope active dry yeast work with 1 piece at a time and keep the rest 1 cup warm water covered with a towel. On 3 lightly oiled baking Pinch of sugar sheets, flatten and stretch the dough with your

2¥ teaspoons kosher salt hands to form six 8-inch rounds about 1/16 inch 3 tablespoons whole wheat flour thick; do not make a lip and don’t stretch the Extra-virgin olive oil dough so thinly that it tears. Brush the dough 2» to 3 cups unbleached all-purpose flour rounds with olive oil. pizza toppings 7. Working in batches, gently drape the pizza » pound Fontina cheese, shredded dough over the hot grill, oiled sides down, and » cup freshly grated Pecorino Romano cook until it puffs slightly, the underside firms up 2 teaspoons minced garlic and grill marks appear, 1 minute. Rotate the dough Two 14-ounce cans chopped Italian once and cook for 30 seconds. tomatoes, drained 8. Brush the tops of the pizza rounds with olive » cup basil leaves, cut into thin ribbons oil and flip them over using tongs. Scatter one- 12 paper-thin slices prosciutto di Parma, sixth of the garlic and cheese over each pizza, torn into large pieces followed by 3 heaping tablespoons of chopped 1. make the pizza dough: In a large bowl, mix tomatoes. Then drizzle each pizza with » table- the yeast with the water and sugar and let stand spoon of olive oil. until foamy, about 5 minutes. Stir in the salt, 9. Slide the pizzas to the side so they’re not directly whole wheat flour and 1 tablespoon of olive oil. over the hot coals. Using tongs, rotate the pizzas Gradually add 2 cups of the all-purpose flour, frequently, checking often to make sure that the stirring with a wooden spoon until the dough is undersides are not charring. The pizzas are done fairly stiff. Turn the dough out onto a well-floured when the cheese is melted and the tomatoes are work surface and knead, gradually adding as heated through, 3 to 4 minutes. Scatter one-sixth much of the remaining all-purpose flour as nec- of the basil and prosciutto over each pizza and essary, until the dough is smooth, elastic and no serve hot off the grill. longer tacky, 5 to 6 minutes. 2. Transfer the pizza dough to a lightly oiled bowl and brush the surface with olive oil. Cover the bowl with plastic wrap and let the pizza dough rise in a warm, draft-free place until it doubles in bulk, 1» to 2 hours. 3. Punch down the dough and knead it lightly, then return it to the bowl. Cover the bowl with plastic wrap and let the dough rise again until it has doubled in bulk, about 45 minutes. Punch down the dough again and use it at once, or refrigerate and assemble the pizzas later. 4. Light a grill, preferably using hardwood char- coal. Set the grate 4 inches above the coals. 5. assemble the pizzas: In a medium bowl, toss the Fontina cheese with the Pecorino Grilled Pizzas with Prosciutto Romano cheese until combined.

food & wine our 20 best recipes ever 7 main courses

Jamaican Jerk Chicken Fried Chicken with Tomato Gravy active: 30 min; total: 9 hr active: 1 hr; total: 9 hr 30 min 8 servings 4 servings This recipe makes the best jerk chicken we’ve For the ultimate crispy fried chicken recipe, we ever tasted. It’s fragrant, fiery hot and smoky all turned to Scott Peacock, the chef at Watershed at once. We first published this recipe, which is in Decatur, Georgia, and co-author, with Edna from our former colleague Paul Chung, in 1995. Lewis, of The Gift of Southern Cooking. Before An adventurous self-taught cook, Paul grew up frying, the chicken is deliciously tenderized by a in Jamaica and has sampled jerk from just about nice long soak in tangy buttermilk. This recipe, every corner of the island. For maximum flavor, which was originally published in F&W in March let the chicken marinate overnight. 2000, makes a generous amount of gravy; serve 1 medium onion, chopped any leftovers with homemade biscuits. 3 medium scallions, chopped » cup kosher salt 2 Scotch bonnet chiles, chopped 2 quarts cold water 2 garlic cloves, chopped One 3»-pound chicken, cut into 8 pieces 1 tablespoon five-spice powder 3 cups buttermilk 1 tablespoon allspice berries, 1» cups all-purpose flour coarsely ground ¥ cup cornstarch 1 tablespoon coarsely 2 tablespoons potato starch (optional) ground pepper Fine sea salt and freshly ground pepper 1 teaspoon dried thyme, crumbled 1 pound lard or solid vegetable 1 teaspoon freshly grated nutmeg shortening, for frying 1 teaspoon salt 1 stick (4 ounces) unsalted butter » cup soy sauce ¥ pound sliced bacon 1 tablespoon vegetable oil 1 small onion, finely chopped Two 3»- to 4-pound chickens, (about » cup) quartered 1 garlic clove, minced 1. In a food processor, combine the chopped 4 cups drained canned diced tomatoes onion, scallions, chiles and garlic with the five- (from three 14-ounce cans) spice powder, allspice berries, pepper, thyme, 2 teaspoons dried thyme grated nutmeg and salt and process to a coarse 2 cups heavy cream paste. With the machine on, add the soy sauce 1» cups whole milk and vegetable oil in a slow, steady stream. Pour 1. In a large bowl, dissolve the salt in the cold the jerk marinade into a large, shallow dish, then water. Add the chicken pieces, cover and refrig- add the chicken quarters and turn to coat. Cover erate for 4 hours. Drain the chicken pieces and the chicken tightly and refrigerate overnight. Let rinse. Put the chicken in a large bowl, add the the chicken return to room temperature before buttermilk and turn the pieces to coat. Cover and proceeding. refrigerate for 4 hours. 2. Light a grill. Drain the marinated chicken quar- 2. In a large, sturdy plastic bag, combine the flour, ters and grill over a medium-hot fire, turning cornstarch, potato starch, 1» teaspoons of sea occasionally, until the pieces are well browned salt and » teaspoon of pepper. Set aside » cup and cooked through, 35 to 40 minutes. (Cover of the flour mixture for the gravy. Lift the chicken the grill for a smokier flavor.) Transfer the jerk out of the buttermilk, wipe off any excess and chicken to a platter and serve. set the pieces on a wire rack to dry for 5 minutes.

8 our 20 best recipes ever food & wine Add the chicken to the flour mixture in the bag Herb-Roasted Chicken a few pieces at a time and shake to coat. Dry the active: 15 min; total: 1 hr 20 min rack. Shake any excess flour off the chicken and 4 to 6 servings return the chicken to the rack. More roast chicken recipes have made their way 3. Meanwhile, in a large cast-iron skillet, melt the through the F&W Test Kitchen over the years than lard in the butter. Over moderate heat, add the we can count, but this one from chef-owner Jerry bacon and cook until crisp, about 5 minutes; Traunfeld of The Herbfarm near Seattle, which reserve the bacon for another use. Add the was first published in F&W in July 1999, is mem- chicken pieces, in batches if necessary, and cook orable because of its garlicky-herb flavor and over moderate heat, turning, until golden, crisp delicious pan juices. Bruising fresh bay leaves and cooked through, about 30 minutes. Lower by holding both ends and twisting in opposite the heat if necessary. Set the chicken pieces on directions makes them more potent. If fresh bay a clean wire rack to drain. leaves are unavailable, use fresh sprigs of thyme 4. Carefully transfer ¥ cup of the chicken cook- or marjoram. ing fat to a large saucepan. Add the onion and Two 3-pound chickens, preferably free-range garlic and cook over moderate heat, stirring 24 fresh bay leaves, bruised, plus bay occasionally, until the onion is golden, about branches for garnish 5 minutes. Add the reserved » cup of seasoned 4 garlic cloves, thinly sliced flour and cook, whisking, for 2 minutes. Add the 3 tablespoons extra-virgin olive oil tomatoes and thyme and stir constantly until Salt and freshly ground pepper blended. Whisk in the cream and milk and season 1. Preheat the oven to 450°. Bend back the with salt and pepper. Cook, stirring occasionally, chicken-wing tips and tuck them under the first until the gravy is thickened and no floury taste wing joints. Using your fingertips, carefully loosen remains, about 10 minutes. the chicken skin without tearing it, working your 5. Transfer the fried chicken to a platter. Pour hand under the skin all the way up the breast the tomato gravy into a gravy boat and serve and down into the thighs. with the chicken. 2. Tuck 2 bay leaves in the cavity of each bird. Tuck the remaining leaves under the loosened skin: 2 on each thigh and 3 on each side of each breast. Distribute the garlic evenly under the skin. Tie the legs together with kitchen string. 3. Set the chickens in a large, shallow roasting pan. Rub them all over with the olive oil and sea- son generously with salt and pepper. Roast the chickens for 55 to 65 minutes, rotating the pan halfway through, until the chickens are nicely browned and the juices run clear when an inner thigh is pierced. 4. Remove the roasted chickens from the oven and let them stand in a warm place for 10 minutes. Transfer the chickens to a platter and garnish with the bay branches. Be sure to remove and Fried Chicken discard the bay leaves from under the skin before eating the chickens.

food & wine our 20 best recipes ever 9 main courses

Chicken Tikka Masala 2. prepare the chicken: Using a sharp knife, active: 45 min; total: 9 hr 30 min make a few shallow slashes in each piece of 4 servings chicken. Add the chicken to the marinade and This classic masala is often the first dish many turn to coat. Refrigerate overnight. people try when exploring Indian food. We love 3. Preheat the broiler and position a rack about Grace Parisi’s version because it’s easy to prepare 8 inches from the heat. Remove the chicken from and its slightly spicy tomato cream sauce is totally the marinade; scrape off as much of the marinade addictive. The chicken thighs need to marinate as possible. Season the chicken with salt and overnight, so plan accordingly. pepper and arrange the pieces on a baking sheet. masala marinade Broil the chicken, turning once or twice, until it 1 cup plain low-fat yogurt is just cooked through and browned in spots, 2 garlic cloves, minced about 12 minutes. Transfer the chicken to a cut- 1 tablespoon finely grated ting board and cut into 2-inch pieces. fresh ginger 4. Meanwhile, in a small skillet, heat 1 teaspoon 1» teaspoons ground cumin of the oil. Add the blanched almonds and cook 1» teaspoons ground coriander over moderate heat, stirring constantly, until ¥ teaspoon ground cardamom golden, about 5 minutes. Transfer the almonds ¥ teaspoon cayenne pepper to a plate and let cool completely. In a food pro- ¥ teaspoon ground turmeric cessor, pulse the almonds until finely ground. Salt and freshly ground pepper 5. In a large, enameled cast-iron casserole, heat chicken the remaining 2 tablespoons of oil until shim- 2» pounds skinless, boneless mering. Add the onion, garlic and fresh ginger chicken thighs, fat trimmed and cook over moderate heat, stirring occasion- Salt and freshly ground pepper ally, until the onion is tender and golden, about 2 tablespoons plus 1 teaspoon 8 minutes. Add the garam masala, chile powder vegetable oil and cayenne and cook, stirring, for 1 minute. Add ¥ cup blanched whole almonds the tomatoes with their juices and the sugar and 1 large onion, finely chopped season the sauce with salt and pepper. Cover 2 garlic cloves, minced partially and cook the tomato sauce over moder- 1 teaspoon minced ate heat, stirring occasionally, until it is slightly fresh ginger thickened, about 20 minutes. Add the cream and 1» tablespoons garam masala ground almonds and cook the sauce over low 1» teaspoons pure chile powder heat, stirring occasionally, for 10 minutes longer. » teaspoon cayenne pepper Stir in the chicken pieces and simmer gently One 35-ounce can peeled tomatoes, finely for 10 minutes, stirring frequently. Transfer the chopped, juices reserved chicken tikka to a bowl and serve. Pinch of sugar variation The masala marinade and the tomato 1 cup heavy cream sauce are also delicious cooked with shrimp, lamb 1. prepare the masala marinade: In a large and vegetables. glass or stainless steel bowl, combine the low-fat serve with Steamed basmati rice, rice pilaf or yogurt with the minced garlic, fresh ginger and warm nan. ground cumin, coriander, cardamom, cayenne make ahead The Chicken Tikka Masala can be and turmeric; mix well. Season the masala mar- refrigerated for up to 3 days. Reheat the chicken inade with salt and pepper. gently before serving.

10 our 20 best recipes ever food & wine Beef Stew 2. Add the minced garlic and chopped onion to active: 1 hr; total: 11 hr the casserole and cook over low heat, stirring 6 servings occasionally, until they are softened, about This beef stew gives you everything you want in 8 minutes. Return the meat and any accumulated comfort food—it’s hearty and satisfying—but juices to the casserole. Add the red wine and bring what makes it stand out is its subtle, sophisti- to a boil, then reduce the heat and simmer for cated use of coriander and fenugreek seeds. The 2 minutes. Add the thyme sprigs, tomatoes, car- cooked meat needs to be refrigerated overnight, rots, bay leaf, spice bag and stock to the cas- so plan accordingly. serole and bring to a boil. Cover the casserole 3» pounds well-marbled beef chuck, partially and simmer over low heat until the meat trimmed of excess fat and cut into is tender, about 1» hours. Let cool, then refriger- 2-inch pieces ate the beef stew overnight. Salt and freshly ground pepper 3. Cover the stew and rewarm it over low heat. 2 tablespoons vegetable oil Meanwhile, melt the butter in a large skillet. Add 6 garlic cloves, minced the quartered mushrooms, season with salt and 1 large Spanish onion, chopped pepper and cook over moderately low heat until 2 cups soft, dry red wine, they release their liquid, about 6 minutes. Pour such as Merlot 2 tablespoons of the mushroom liquid into a small 4 thyme sprigs bowl and let cool. Cook the mushrooms over 4 plum tomatoes, coarsely chopped moderate heat, stirring occasionally, until they 4 medium carrots, cut into are browned, about 6 minutes longer. Add the 1-inch pieces mushrooms to the stew. 1 bay leaf 4. Return the large skillet to moderate heat. Add 1 teaspoon coriander seeds and the water and turnips and season with salt. Cover ¥ teaspoon fenugreek seeds, tightly and cook until the turnips are just fork- tied in cheesecloth tender, about 5 minutes. Add the cooked turnips 1 quart beef stock or to the beef stew. Discard the thyme sprigs, bay low-sodium broth leaf and spice bag. 2 tablespoons unsalted butter 5. Whisk the flour into the reserved mushroom 1 pound white mushrooms, liquid to form a paste. When the stew comes to quartered a simmer, spoon out » cup of the hot sauce and 1 cup water stir it into the paste until blended. Stir the paste 1 pound turnips, peeled and cut into the stew and bring to a boil. Simmer the beef into 1-inch dice stew over moderate heat, stirring frequently, 2 tablespoons all-purpose flour until the sauce thickens, about 2 minutes. Season 2 tablespoons chopped the stew with salt and pepper, stir in the parsley flat-leaf parsley and serve. —M.K. 1. Season the meat with salt and pepper. In a serve with Buttered noodles. large, enameled cast-iron casserole, heat 1 table- make ahead The stew can be refrigerated for spoon of the oil until shimmering. Add half of the up to 2 days. Bring the stew to room temperature beef and cook over moderately high heat until and reheat gently before serving. the meat is browned all over, about 12 minutes. wine This comforting beef stew calls for a hearty Transfer the meat to a large, shallow bowl. Repeat red wine, such as the 2002 Yangarra McLaren with the remaining oil and meat. Vale Old Vine Grenache from Australia.

food & wine our 20 best recipes ever 11 main courses

Tofu with Spicy Meat Sauce Mrs. Duvall’s Pan-Fried total: 25 min Crab Cakes 4 servings total: 35 min This simple, updated version of the Sichuan classic 4 servings ma po tofu, from cookbook author Joyce Jue, Actor Robert Duvall grew up in Annapolis, Mary- appeared in F&W in March 2002. It’s the most land, where crab is required eating. When he delicious tofu recipe we’ve come across and even owned the Rail Stop in The Plains, Virginia, Duvall converts tofu-phobes. passed on his mother’s crab cake recipe to chef ‚ cup small tree ear mushrooms Tom Kee and gave him permission to update it. 2 tablespoons soy sauce But Kee thought it was perfect just as it was and 1 tablespoon dry sherry or rice wine so did we when we first published it in March 1 teaspoon Asian sesame oil 2000. These crab cakes are small, so they have 1 tablespoon plus 1 teaspoon cornstarch the ideal ratio of crisp coating to creamy crab. » pound ground pork ¥ cup mayonnaise 1» tablespoons water ¥ cup minced onion 1» tablespoons vegetable oil 2 large eggs, lightly beaten 1 tablespoon Chinese chili-bean sauce » teaspoon Worcestershire sauce 2 garlic cloves, minced » teaspoon dry mustard 2 teaspoons minced fresh ginger ¥ teaspoon salt 6 fresh water chestnuts, peeled and chopped ¥ teaspoon cayenne pepper 4 scallions, white and light green parts 1 pound lump crabmeat, only, chopped picked over ‹ teaspoon freshly ground white pepper 1 cup finely crushed soda crackers » teaspoon sugar 2 tablespoons unsalted butter 1 pound firm tofu, drained and ¥ cup vegetable oil cut into »-inch dice Lemon wedges, for serving ‚ cup chicken stock or low-sodium broth 1. In a medium bowl, combine the mayonnaise, » cup frozen baby peas, thawed minced onion, eggs, Worcestershire sauce, dry 1. In a bowl, cover the tree ears with water; let mustard, salt and cayenne. Fold the crabmeat soak for 15 minutes. Drain and coarsely chop. into the mayonnaise and egg mixture, followed 2. In a medium bowl, mix 1 tablespoon of the soy by ¥ cup of the cracker crumbs. Shape the crab- sauce with the sherry, sesame oil and 1 teaspoon meat mixture into 16 cakes about 1 inch thick. of the cornstarch. Stir in the pork. In a small bowl, Coat the crab cakes with the remaining ‚ cup mix the remaining cornstarch with the water. of cracker crumbs and transfer the cakes to a 3. In a wok, heat the vegetable oil until smoking. baking sheet lined with wax paper. Add the chili-bean sauce, garlic and ginger and 2. In a large skillet, melt 1 tablespoon of the but- cook over high heat for 20 seconds. Add the water ter in 2 tablespoons of the oil. When the foam chestnuts and tree ears and stir-fry for 15 seconds. subsides, add half of the crab cakes and cook Add the pork and stir-fry for 2 minutes, breaking over moderate heat until golden and crisp, 2 to up any clumps. Stir in the scallions, pepper and 3 minutes per side. Drain the crab cakes on paper sugar. Gently stir in the tofu, chicken stock, peas towels and keep them warm in a low oven. Cook and the remaining soy sauce and bring to a boil. the remaining crab cakes in the remaining 1 table- Add the cornstarch slurry and stir until the sauce spoon of butter and 2 tablespoons of oil. Serve thickens. Transfer to a platter and serve. the crab cakes with lemon wedges.

12 our 20 best recipes ever food & wine desserts

Apricot-Berry Crumble

Apricot-Berry Crumble 1. Preheat the oven to 375°. Position a rack in active: 25 min; total: 1 hr 20 min the bottom third of the oven. Spread the apricots 8 servings in a shallow 2»-quart ceramic or glass baking Adapted from Greg Patent’s definitiveBaking in dish, such as a 10-inch round dish. America, this homey fruit dessert is the best of 2. In a food processor, grind the almonds with the crumbles we’ve tested. ¥ cup of the brown sugar until fine. Add the lemon 2 pounds firm, ripe apricots, zest and process the mixture for 5 to 10 seconds halved and pitted longer. Sprinkle the sugar mixture over the apri- 8 whole almonds cots and toss. Scatter the raspberries and blue- 1 cup (packed) light brown sugar berries over the apricots and drizzle with the Finely grated zest of 1 lemon lemon juice. 1» cups raspberries 3. In the food processor, combine the flour, rolled 1» cups blueberries oats, cinnamon, salt and the remaining ‚ cup of 2 tablespoons fresh lemon juice brown sugar and process for 10 seconds. Add 1 cup all-purpose flour the butter and pulse just until the mixture ‚ cup old-fashioned or quick-cooking re­sembles coarse crumbs. Scatter the topping rolled oats (not instant) evenly over the fruit and bake the fruit for 1 teaspoon ground cinnamon 55 minutes, or until the topping is browned and ¥ teaspoon salt the filling is bubbling. Let the Apricot-Berry 1 stick plus 2 tablespoons cold unsalted Crumble cool on a wire rack and serve warm or butter, cut into tablespoons at room temperature.

food & wine our 20 best recipes ever 13 desserts

Nutty Chocolate Chip Cookies Molten Chocolate Cakes total: 45 min active: 20 min; total: 35 min makes about 3½ dozen cookies 4 servings Should a chocolate chip cookie be chewy or It seems as though every restaurant in America crispy? These cookies, with their crisp, crinkly offers a version of these amazing cakes created tops and chewy centers, are both. We also give by master chef Jean-Georges Vongerichten. But guidelines for anyone who demands a perfectly Vongerichten’s supremely rich and chocolaty chewy or completely crisp version. original, which appeared in F&W in July 1999, is 2 cups plus 2 tablespoons in a class by itself. all-purpose flour 1 stick (4 ounces) unsalted butter, plus 1 teaspoon baking soda more for buttering ½ teaspoon salt 6 ounces bittersweet chocolate, 1½ sticks (6 ounces) unsalted preferably Valrhona, chopped butter, softened 2 large eggs 1 cup (packed) light brown sugar 2 large egg yolks ½ cup granulated sugar ¥ cup sugar 2 large eggs, at room temperature Pinch of salt 1½ teaspoons pure vanilla extract 2 tablespoons all-purpose flour, 12 ounces semisweet chocolate chips plus more for dusting (2 cups) 1. Preheat the oven to 450°. Butter and flourfour 1 cup coarsely chopped walnuts 6-ounce ramekins, tapping out the excess. In a or pecans, lightly toasted double boiler set over simmering water, melt the (optional) butter with the bittersweet chocolate. 1. Preheat the oven to 350° and position racks 2. In a medium bowl, using a handheld electric in the middle and lower third of the oven. In a mixer, beat the whole eggs with the egg yolks, medium bowl, whisk the flour with the baking sugar and salt at high speed until the mixture is soda and salt. pale and thickened. 2. In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Add the brown sugar and granulated sugar and beat until light and fluffy. Add the eggs and vanilla and beat until smooth. Beat in the dry ingredients at low speed. With a wooden spoon, stir in the chocolate chips and walnuts. 3. Scoop tablespoons of the cookie dough onto 2 large baking sheets, leaving at least 1» inches between the cookies. Bake for about 11 minutes for soft and chewy cookies, 13 minutes for chewy cookies or 16 minutes for crisp cookies. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks. —G.P. make ahead The cookies can be stored in an airtight container between sheets of wax paper Molten Chocolate Cake for up to 2 days.

14 our 20 best recipes ever food & wine 3. Whisk the melted chocolate and butter until 4 large Golden Delicious apples— blended. Quickly fold the chocolate mixture and peeled, cored and cut into the 2 tablespoons of flour into the egg mixture. ¥-inch-thick slices Spoon the cake batter into the prepared ramekins 2 tablespoons melted and strained and set them on a baking sheet. Bake for 12 min- apricot preserves utes, or until the sides of the chocolate cakes 1. Preheat the oven to 400°. In a food processor, are firm but the centers are still soft. pulse 1» cups of the flour with the salt. Add the 4. Let the chocolate cakes cool for 1 minute, then pieces of cold butter and process just until the run a knife around the edge of each cake. To re- butter is the size of peas, about 5 seconds. move the cakes from the ramekins, cover them, Sprinkle the ice water over the flour and process 1 at a time, with an inverted dessert plate and just until it is evenly moistened, about 5 seconds. turn the ramekins over onto the plates. Let the Transfer the tart dough to a lightly floured work cakes stand that way for a few seconds before surface and knead 2 or 3 times, just until it comes unmolding them. Serve the molten chocolate together. Pat the dough into a disk. Reflour the cakes while they are still warm. work surface and roll out the dough to a 16- to wine Chocolate is too intense and bitter for many 17-inch round about ¥ inch thick. sweet wines, but not for port. Try a ruby port, such 2. Line a large, flat baking sheet with parchment as the nonvintage Sandeman Founder’s Reserve paper. Carefully roll the dough around the rolling or the nonvintage Fonseca Bin No. 27, with this pin, then unroll the dough onto the prepared bak- delicious classic dessert. ing sheet. 3. In a small bowl, combine 2 tablespoons of the Rustic Apple Tart sugar with the remaining 1 tablespoon of flour active: 45 min; total: 2 hr and sprinkle the mixture over the dough. Arrange 6 servings the apple slices on the dough in overlapping This is the flakiest, easiest, best piecrust we’ve concentric circles to within 3 inches of the edge. ever tested. Master chef Jacques Pépin has cre- Fold the edges of the dough over the sliced apples ated a virtually fail-safe recipe that is completely in a free-form fashion. Brush the apples with the hassle-free: You don’t even need to chill the dough melted butter and sprinkle them with the remain- before you roll it out. F&W’s Grace Parisi tops ing 1» tablespoons of sugar. Refrigerate the the dough with apples, but you can use almost unbaked tart until it is slightly chilled, at least any firm fruit in season, such as pears, peaches, 10 minutes. apricots, plums or rhubarb. If using especially 4. Bake the tart in the center of the oven for about juicy fruit, add 1 tablespoon of ground nuts to 1 hour, or until the apples are tender and golden the 1 tablespoon of flour and 2 tablespoons of and the crust is deep golden and cooked through. sugar that are sprinkled over the pastry before Slide the apple tart on its parchment paper onto the fruit is added to the tart. a wire rack. Brush the apples with the melted 1» cups plus 1 tablespoon apricot preserves. Let the tart cool slightly before all-purpose flour serving. Pinch of salt serve with Vanilla or cinnamon ice cream. 1» sticks cold unsalted butter, cut into make ahead The disk of tart dough can be »-inch pieces, plus 2 tablespoons refrigerated for 1 day or frozen for 1 month. The melted butter baked apple tart can be stored overnight at room ¬ cup ice water temperature. Reheat the tart in a 325° oven 3» tablespoons sugar before serving.

food & wine our 20 best recipes ever 15 desserts

Lemon Meringue Pie 3. Set the pie shell on a baking sheet and bake active: 35 min; total: 5 hr for 10 minutes, or until the edge has set. Carefully makes one 9-inch pie remove the foil and weights and bake the shell Former F&W Test Kitchen Director Jim Fobel for 15 minutes longer, or until the bottom is firm published this pie recipe in the magazine in 1984. and light golden; tap the bottom with a spoon if The pie’s incredibly flaky crust and ultra-tangy it bubbles up. If the crust begins to brown too lemon-curd filling make it one of our all-time quickly, loosely cover the edge with foil. Transfer favorite classic recipes. to a wire rack and let cool. pastry 4. make the filling: Meanwhile, in a medium 1¬ cups all-purpose flour saucepan, combine 1 cup of the sugar with the » teaspoon salt cornstarch, ¥ teaspoon of the salt, the egg yolks 4 tablespoons cold unsalted butter, and the lemon juice. Whisk in the cold water and thinly sliced cook the mixture over moderate heat, whisking 4 tablespoons cold lard or solid constantly, until it comes to a boil. Boil the mix- vegetable shortening ture, stirring constantly, for 1 minute. Remove 3 tablespoons ice water the mixture from the heat and add the lemon filling zest and butter, stirring until the butter is melted. 1» cups sugar Pour the lemon-curd filling into the baked and ¥ cup plus 1 tablespoon cornstarch cooled pie shell, cover with wax paper and let cool » teaspoon salt to room temperature. 4 large eggs, separated 5. Meanwhile, preheat the oven to 350°. Position ‚ cup fresh lemon juice a rack in the upper third of the oven. In a large 2 cups cold water stainless steel bowl, beat the egg whites with the 1» teaspoons finely grated remaining ¥ teaspoon of salt at high speed un- lemon zest til soft peaks form. Gradually add the remaining 5 tablespoons unsalted butter, » cup of sugar and beat the egg whites until they cut into tablespoons are stiff and glossy peaks have formed. 1. make the pastry: In a large bowl, combine 6. Remove the wax paper from the lemon filling. the all-purpose flour with the salt. Using a pastry Scrape the meringue onto the pie and gently blender or 2 knives, cut the butter and lard into spread it over the filling all the way to the crimped the flour until the mixture resembles coarse meal. edge of the piecrust. Using the back of a spoon, Add the ice water as you toss the mixture with a make decorative swirls in the meringue. fork. Gather the dough together into a ball and 7. Bake the lemon pie for about 7 minutes, or knead it 2 or 3 times, until evenly moistened. Pat until the meringue is golden brown. Transfer the the pastry dough into a 6-inch disk, then wrap pie to a wire rack and let it cool to room tem- the pastry in plastic and refrigerate until chilled, perature, then refrigerate the pie until it is chilled at least 1 hour. and set, at least 3 hours. Cut the Lemon Meringue 2. Preheat the oven to 425°. On a lightly floured Pie with a sharp knife that has been dipped into work surface, roll out the chilled pastry into a hot water and serve. 12-inch round, „ inch thick. Fit the pastry into a make ahead The recipe can be made through 9-inch glass pie plate and trim the overhang to Step 4 and refrigerated overnight. Let the filling » inch; fold the overhang under and crimp it come to room temperature, then top the pie with decoratively. Line the uncooked pie shell with the meringue and bake. Let the Lemon Meringue foil and fill it with pie weights. pie cool before serving.

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Photographs William Meppem

Prop Stylists Joe Maer: Cover Sacha Dunn: Interior

Food Stylist Alison Attenborough