Chicken-Bacon-Ranch Pasta Bake
We heard your feedback and went back to the drawing board to double the sauciness of this recipe. Loaded with bacon and ranch seasoning, this chicken noodle casserole will be a family favorite!
Juicy Lemon-and-Herb Roast Chicken
Chef Greg Vernick tested 60 different brines to come up with the perfect one for this roast chicken.
Crispy Buttermilk Fried Chicken
The best buttermilk fried chicken recipe delivers tender, juicy meat and a delightfully crunchy, golden-brown crust for a flavor-packed meal sure to please everyone at the table.
Coconut Chicken Curry
Simmer chicken thighs with coconut milk and spices including turmeric and cloves for a warming meal perfect served over rice.
Chicken Paprikash
Creamy chicken paprikash comes together in an hour with sweet and hot Hungarian paprika.
Chicken Tinga Tacos
There are many versions of tinga — the smoky Mexican tomato sauce — and this one is especially easy, calling for only a few simple ingredients.
Pollo al Pastor with Charred Tomato Salsa
In this flavor-packed chicken, Juan Pablo Loza, director of culinary operations at Rosewood Mayakoba in Playa del Carmen, Mexico, shares his passion for the al pastor style of cooking.
Pan-Roasted Chicken with Grapes, Garlic, and Rosemary
Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread. "I'm on r...
Air-Fryer Fried Chicken with Hot Honey
Frying chicken in an air fryer is low-fuss and yields wonderfully crispy results. For this recipe, you start with a hot sauce-buttermilk soak, and then coat the chicken thighs with a well-seasoned flour mixture.
Buffalo Wings
Cook these classic Buffalo wings in an air fryer or on the stove, then toss them in a buttery hot sauce and serve with creamy blue cheese sauce.
Lemony Chicken and Dumplings
This bright soup of chicken, lemon, vegetables, and herbs is made cozy with light fluffy dumplings.
Roast Chicken
Julia Child's chicken recipe is a lesson in simplicity and technique, yielding a flavorful, perfectly cooked bird you'll want to make again and again.
Arroz de Galinha
As the child of Portuguese immigrants, 2011 Food & Wine Best New Chef George Mendes grew up eating all sorts of rice dishes at home.
Nashville Hot Chicken
This spicy, extra-crunchy fried chicken will burn your mouth and thrill your stomach.
Kung Pao Chicken
At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results.
Lemon and Garlic Baked Chicken Thighs
These lemon-garlic chicken thighs get a savory boost from lots of fresh thyme. The recipe takes just 15 minutes to put together and is ready after an hour in the oven.
Gaeng Rawaeng
At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices is served with impossibly flaky roti for sopping. In this recipe, a small chicken—standing in here for the Cornish game hen in the original ...
Chicken Mole
Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness.
Jamaican Jerk Chicken
This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. It's fragrant, fiery hot, and smoky all at once.
Spicy Chicken Curry
For this spicy curry, chicken thighs and drumsticks simmer in a rich sauce seasoned with chiles, garlic, ginger, and an array of spices.
Mushroom and Chicken Risotto
Mushroom risotto and chicken come together for a fantastically hearty, silky main-event dish. Serve it with extra Parmesan for even more umami goodness.
Chicken Chasseur
A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white wine sauce.
Chicken and Wild Rice Soup
This creamy chicken and wild rice soup makes use of leftover chicken and comes together in just 20 minutes of active cooking time. It's a great one-bowl meal for busy nights.
Piri Piri Chicken
African bird's eye chiles bring the heat to these zippy chicken skewers while bell pepper and paprika provide a beautiful pop of reddish-gold color.
Chicken Saltimbocca
For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce.
Chicken Pho
Charles Phan and his children adore this soup, called pho, which has an intense chicken flavor accented by aromatic roasted onion and ginger — they eat it for breakfast or lunch at least four times a week. Like his mom, Phan adds a large pinch of sugar to the broth to balance the pungent fish s...
Roasted Chicken and Acorn Squash with Sumac Brown Butter
Pre-salting the chicken makes for savory flavor throughout and helps crisp up the skin. Browning the butter adds nutty depth to the sauce; a flourish of sumac and Aleppo—though not fresh ingredients—adds a fresh, bright flavor to the finished dish.
Lazy Chicken-and-Sausage Cassoulet
Sauté tender chicken thighs with duck fat for a craveable version of this meat-enriched bean gratin, which is on the dinner table in under an hour.
Curry Chicken–and–Sweet Potato Galette
Alexander Hardy infuses flavor into each layer of this golden galette. The crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers.
Chicken Provençal
The flavors are bold in chicken Provençal, a southern French braise with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
Balinese Grilled Chicken
Grated fresh turmeric gives this grilled chicken a golden glow, while plenty of garlic, ginger, and puckery tamarind add bright flavor. Coconut charcoal burns exceptionally clean, letting the marinade shine.
Air Fryer Chicken Parmesan
If you haven't made Chicken Parmesan in an air fryer yet, consider this your invitation to get started. This recipe yields crispy, juicy chicken and ultra-melty cheese, which pairs beautifully with the acidity of tomato sauce. Before the final cook in the air fryer, be sure to line the inside of ...
Arroz con Pollo with Avocado-Green Pea Salsa
Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.
Whole Roast Chicken with Brussels Sprouts
When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices.
Roast Chicken with Port and Figs
Dried figs are poached in port to make a luscious Portuguese-inspired sauce to pair with roast chicken for a meal perfect for the first fall nights. Ruby port provides the best color, but tawny will also work well.
Zesty Braised Chicken with Lemon and Capers
Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid.
Chicken alla Diavola
Salvatore Denaro's pollo alla diavola ("devil's-style chicken") is intensely seasoned. Two days prior to cooking, Denaro infuses white wine vinegar with a big bunch of dried Sicilian oregano for a marinade.
Chicken Marbella
Based on the Silver Palate classic, our Chicken Marbella uses bone-in, skin-on chicken thighs and a wonderful sweet-briny mix of capers, olives, dried apricots and pitted prunes.
Panko-Coated Chicken Schnitzel
Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken a crunchy crust.
Chicken Dijon
Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche—so that all the meat cooks at the same rate.
Chicken Cordon Bleu
Classic chicken cordon bleu is made with Swiss cheese and sliced ham, but we like to stuff our chicken breasts with grated Fontina and thinly sliced prosciutto.
Chicken Gumbo
The secret to this flavorful classic is in the gentle cooking of the roux which also adds to the velvety texture.
Hainan Chicken with Rice and Two Sauces
For this Hainanese chicken recipe, a whole chicken is poached with scallions and ginger, then sliced and served with garlicky rice and two bold dipping sauces.
Spicy Chicken Chili
Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs.
Mayan Pepita-Chicken Stew
This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming fall dish.
Classic Meatloaf
This meatloaf boasts a mixture of ground beef and pork, with grated cheese, which melts as it bakes.
Picadillo
Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives — and an untraditional dash of hot sauce. Whether you serve it over rice, with corn tortillas, or stuffed into roasted peppers, picadillo is a deeply satisfying dish.
Classic Beef Chili
Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl of chili perfect for game day with friends.
Shepherd's Pie
This pairing of chopped lamb with a mashed-potato topping is one of the most beloved British classics. Chef Tom Aikens infuses milk and cream with fresh herbs before folding them into the potatoes to make the dish especially luxurious.
Beef Wellington
Wrapped in golden, buttery puff pastry and filled with savory mushroom duxelles, this celebration-worthy beef Wellington is just as gorgeous as it is delicious.
Braised Short Ribs with Miso Collard Greens
To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by adding a few tablespoons of umami-rich miso.
Classic Pot-au-Feu
Pot-au-feu is the national dish of France. This essential version combines beef shank and rump roast with eight vegetables and a blend of herbs for an extra-comforting bowl.
Fragrant South Indian Beef Curry
This warming curry has a good bit of heat to it; serve with lots of rice to round out the meal.
Slow-Cooker Classic Beef Stew
Make your next beef stew in a slow cooker for all that long-cooked, rich flavor with none of the fuss. Adding a few ingredients near the end of cooking helps the dish stay fresh and bright with plenty of texture.
Strip Steak Frites with Béarnaise Butter
This brilliant take on steak frites is a specialty of chef Andrew Carmellini. He tops seared strip steaks with a butter infused with tarragon, shallots and vinegar—key ingredients in béarnaise sauce—and serves them with tangy French fries made with vinegar-brined potatoes.
Braised Oxtails with Carrots and Chiles
Oxtails—a deeply beefy cut full of connective tissue—practically melt when braised, resulting in savory, tender meat and a rich and glossy gravy. Novelist Bryan Washington's recipe for Jamaican braised oxtails, an homage to one prepared by his mother, is perfumed by plenty of warming spices, ...
Braised Brisket Tacos with Matzo Tortillas
Chef Julian Medina of NYC’s Toloache serves a special menu at Passover that includes his tender, delicious matzo tortillas. He fills the tortillas with luscious braised brisket, flavored with smoky chipotle and tomato.
Beef Tenderloin
Our national appetite for grilled meat shows no sign of abating. In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prizewinning meat — like the beef here, marinated in black pepper and brown sugar.
Standing Rib Roast of Beef
This roast beef is a perfect centerpiece for a holiday meal, with the tender meat cooked to a rosy pink medium rare.
Pot Roast with Root Vegetables
This supertender pot roast from Ben Dailey of Cebo in the Finger Lakes is all about the wine. Because it’s the only liquid the meat braises in, be sure to pick out one that’s rich and fruity. Dailey loves the 2013 Pinot Noir from local winemaker Dr. Konstantin Frank.
Churrasco with Chimichurri
Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style.
Beef Stroganoff
Sliced steak and mushrooms mingle in a wine sauce enriched with sour cream and served over wide noodles for a comfy, hearty meal.
Beef-and-Cheese Red Chile Enchiladas
Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin scented beef-and-cheese filling stands up well to the bold sauce; for a quicker vegetarian version, fill the tortillas with 1 ounce of melty...
Bolognese Meat Sauce
Marcella Hazan's classic ragù sauce recipe is pure, long-simmered comfort in a pot.
Mini Potato, Steak, and Chorizo Pies
The remarkable butcher and grass-fed-beef evangelist Pat Whelan is the author of The Irish Beef Book. Coauthored with the restaurant critic Katy McGuinness, the cookbook contains a simple-yet-divine dinner idea: these smallish "pies" filled with a smart combination of fresh chorizo and lean grass...
Cheese-Stuffed Burger
Juicy beef, gooey cheese, tangy pickles, and silky caramelized onions come together for an unforgettable burger.
Beef-and-Fonio Meatballs with Sweet Potato Stew
Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor.
Lamb and Beef Burek
Coils of flaky phyllo pastry are wrapped around a lightly seasoned filling of ground lamb and beef in these Bosnian pastries.
Soboro Donburi
This hearty Japanese rice bowl features soboro (finely ground meat simmered in soy sauce, dashi, and sake) served over rice to make a satisfying meal. Long before rice bowls were popular in the U.S.
Beef-and-Vegetable Pot Pie with Cheddar Biscuits
This luscious pot pie — with its buttery cheddar crust and filling mixed with parsnips, carrots, and peas — would be a perfect addition to any weeknight repertoire.
Grilled Meatballs with Mint and Za'atar
Pass crisp lettuce leaves and tangy yogurt with these cumin-spiced patties and assemble them at the table.
Poblanos Rellenos de Picadillo Dulce
Smoky poblanos are stuffed with a lightly sweet and spiced ground beef filling with and served over a silky, rich tomato sauce.
Thai-style Beef Salad over Angel-Hair Pasta
Laab—ground beef seasoned with chiles, lime juice, fish sauce, and mint—is a traditional Thai meat salad eaten warm or at room temperature.
Gina Mae's Baked Beans
Scholar Regina Bradley (nicknamed Gina Mae as a child) added a few special touches to her husband's baked beans recipe to make it her own. "A cookout's DNA is found in the sides and who made them.
Spiced Harissa Ragù with Tahini Yogurt
With warm spices, fiery harissa and chopped pistachios, this meaty ragù from Tel Aviv chef Salah Kurdi is solidly Middle Eastern. Don't let that stop you from ladling it over gnocchi or layering it into baked pasta.
Beef Keema
Although this ground-meat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chili-like keema with warm naan (Indian flatbread), if available, or pita.
Macaroni and Beef Casserole
This hearty cumin-scented casserole has an irresistible cheesy-crisp topping. It's table-ready in just 45 minutes, making it a great go-to option for busy nights.
Hungarian Beef-and-Potato Soup
Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here.
Slow Cooker Ropa Vieja
This Cuban stew, featuring shredded flank steak, tomatoes, and olives, can be made up to two days in advance.
Mississippi Pot Roast
Give your Sunday roast a flavor punch with the addition of herby ranch-like flavors and bright and tangy pepperoncini peppers.
Slow Cooker Meatballs in Tomato Sauce
These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.
Slow Cooker Beef Stroganoff with Garganelli Pasta
Like most stroganoffs, this one tastes even better when it cools in the sauce and is reheated and served the next day.
Slow Cooker Beef Goulash
This warming eastern European short rib stew is best served in deep bowls over buttery noodles.
Slow Cooker Sweet-and-Sour Brisket
A few hours in the slow cooker and this beef dish will be melt-in-your-mouth delicious by the time you're ready to eat it.
Belgian Ale-Braised Pot Roast with Melted Kale and Onions
This hearty pot roast is slowly cooked in a Belgian-style beer broth, and then smothered in tender kale and onions.
Pork Bakso Dumplings
An aromatic blend of ground coriander, ginger, and lemongrass pairs with umami-rich fish sauce to season these delicate pork dumplings. "The first thing I think about when I dream of my visits to Indonesia are kaki lima, the multicolored carts selling noodles, snacks, and very often bakso (Indone...
Braised Pork Belly with Pickled Radishes
Richard Blais crashed in the final moments of Top Chef Season 4 when his pressure-cooked pork belly did not turn out to be as delicious, or nearly as tender, as he had hoped: He didn't leave the meat in long enough.
Toulouse-Style Cassoulet
Although there are innumerable versions of Toulouse cassoulet, most are based on a stew of white beans and various forms of pork.
Ginger-Sesame Pork Burgers with Slaw
F&W's Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy burger.
Balinese Sticky Glazed Pork Ribs
Sweet, hot, and tangy, these ribs from chef Lara Lee are seriously delicious, and easy to make indoors — no grill or smoker required. Kecap manis is an Indonesian sweet soy sauce that forms the foundational sweet and tangy flavor, and sticky texture, of the glaze that coats each bite of these t...
Balsamic Pork Chops
Balsamic vinegar simmers with caramelized onions for a sweet and sour velvety sauce for pork chops. Pounded to tenderize rather than flatten, the pork is seasoned boldly with black pepper before crisping in a skillet. Quick enough to pull off on a weeknight, this main course will impress guests, ...
Coffee-Cured Pulled Pork
Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" he says. "I want to create a TV show called The 36-Hour Meal. The best things take a little bit of time."
Pork Belly Burnt Ends with Barbecue Sauce
Smoky, sweet, and a little spicy, these chunks of spice-rubbed pork belly transform into a crispy-chewy pile of pork in a smoker or oven.
Grilled Pork Chops with Burst Blueberry Sauce
Writer Nicole A. Taylor takes blueberries for a savory spin, blending them with shallots, thyme, and chipotles in adobo to create a sauce that showcases the floral notes of the fruit, while red wine and balsamic vinegar add a tart backbone that brings the flavors into focus.
Babi Panggang Karo
Batak chef and adventurer Rahung Nasution shared this recipe for a fatty marinated pork dish beloved by the Batak tribes of North Sumatra, Indonesia. A simple but flavorful marinade of lemongrass, garlic, lime juice, and soy sauce holds up to high-heat grilling and helps the pork shoulder caramel...
Schweinebraten
This classic German dish is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds. It's worth your time to seek out a boneless pork shoulder with a nice, even fat cap, which is key to the dish.
Herb-Basted Pork Chops
Hot pan drippings and melted butter tease the essential oils out of rosemary, thyme, and sage, creating rich juices for basting pork chops during the final minutes of cooking. Thai chiles add heat to the dish; to dial back the spiciness, cut a slit in the chiles instead of halving them. Serve ove...
Crispy Pork Cutlets with Tonnato Sauce
Thinly sliced pork cutlets stand in for veal in this quick-and-easy weeknight version of 2020 BNC Daisy Ryan's Vitello Tonnato. While the crispy pork is irresistible, it's Ryan's take on tonnato, a tuna-based sauce, that steals the show.
Thit Kho (Vietnamese Braised Pork Belly)
This savory pork braise is beloved across Vietnam. In the north, the dish is usually saltier, says chef Diep Tran, R&D chef for Red Boat Fish Sauce, while in the south, the braise tends to be sweeter.
Pork Chop au Poivre with Red Wine
Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish.
Crispy Pork Tacos with Red Chile Salsa
These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine. Fried in pork fat after cooking low and slow, the pork gets extra crispy without being dry. Dried chi...
Spicy Cumin-Braised Pork
Just a tablespoon of Onwuachi’s Pepper Sauce brings plenty of heat, and tenderizing flavor, to this reverse braised pork shoulder. As the liquid, and delicious fat from the pork, cook off, the resulting Geera Pork is coated in a richly seasoned paste, perfect for eating with rice or leftover ba...
Pork Loin Stuffed with Pesto and Prosciutto
This timeless stuffed pork loin recipe offers ingredient flexibility with seasonal suggestions for herbs, meat, and vegetables.
Yunnan-Style Spicy Pork–Stuffed Eggplant
This dish is a specialty of shaokao, or barbecue, cooks in China’s Yunnan province, and it leans on a fragrant spice mixture that includes dried chiles; Szechuan peppercorns; and the piny, fragrant black cardamom that is so important in central Yunnan cooking. Use a seedless Japanese eggplant;
Pork Tenderloin with Charred Tomatillo Salsa
Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard), and feeds a crowd without blowing your budget. But let’s be honest: pork tenderloin will never make ...
Mustard and Lemon-Glazed Pork with Roasted Vegetables
"I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated pork loin; then she uses the drippings to make a sauce.
Spiced Pork Tenderloin with Hazelnut Vinaigrette
In the late 1990s, Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi open Atlas Café in Beirut, Lebanon. The rub on this pork is his take on za'atar, a spice blend that gets its pungency from ground sumac.
Portuguese Braised Pork and Clams
This simple braise is a mainstay along the coast of Portugal. With clams from the sea and pork from the nearby mountains, it speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine.
Soba Bukkake with Chashu Pork and Sesame Vinaigrette
This recipe from 2019 F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl, topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid).
Cold Saimin Salad with Soy-Ginger Grilled Pork
This Hawaiian-style cold ramen noodle salad recipe is topped with slices of savory, crispy pork shoulder, crunchy bean sprouts, tender ribbons of egg, shredded nori, and slices of Japanese pickled cucumber. A cooling dressing of dashi, rice wine vinegar, and sake brings it all together.
Miso-Crusted Pork Roast with Apples
Apples and pork are a classic combination, but the onions and nuttiness of miso keeps things from getting too sweet. After marinating overnight, the roast goes into the oven for a few hours to get tender while the crisp apples cook up in the last 45 minutes.
Slow Cooker Barbecued Pulled Pork
Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.
Pork Loin Roast with Caramelized Onions and White Wine
It’s important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks, so use a roasting pan fitted with a rack to elevate the meat as it cooks.
Instant Pot Pork Tenderloin
Pork tenderloin cooked in the Instant Pot comes out tender and juicy. This particular recipe gets a boost of flavor from a spice rub that includes light brown sugar for sweetness, paprika, chili powder, onion powder, and cayenne pepper, as well as salt and pepper.
Spicy Mango Pork with Noodles
The technique of tempering — heating spices gently in oil or ghee to release their essential oils — is commonly used in Indian cooking to build layers of flavor. Here, sweet and peppery mango teams up with pork for a gentle simmer in the spice-laden oil.
Char Siu–Style Pork Tenderloin
A sweet, umami-rich char siu sauce acts as both a marinade and glaze in this Chinese barbecue–inspired roast pork tenderloin.
Bacon-Wrapped Air Fryer Pork Tenderloin
Cooking this pork tenderloin in the air fryer results in perfectly juicy, tender meat that's nicely flavored with fresh thyme and garlic. For ultra-crispy bacon on the exterior, make sure to use regular-cut bacon instead of thick-cut.
Pork Tenderloin with Roasted Strawberry–Merlot Sauce
At Beringer, chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin. A gentle finish in the oven keeps the pan drippings from over-reducing.
Cider-Brined Pork Tenderloins with Roasted Apples
It's worth taking the time to brine High Acheson's tender pork dish overnight, since the brine imparts tangy, sweet flavor to the meat.
Grilled Pork Tenderloins with Vegetable Curry
Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wr...
Citrus-Chile-Marinated Pork Tenderloin
The marinade in this supersimple grilled pork tenderloin dish from La Granja chef José Catrimán does double duty. Let your pork sit in the orange juice, garlic and chile mixture overnight,
Pork Tenderloin Smothered in Onion and Mustard
Grace Parisi was thinking about the typical ingredients in a German beer-hall kitchen—onions, mustard, dill—when she created this luscious dish of pounded pork tenderloins.
Guava-Glazed Pork Tenderloin with Cilantro-Jalapeño Salsa
This delicious pork tenderloin recipe features a wonderful guava glaze. The cilantro-jalapeño salsa that's served alongside is irresistible.
Red Chile Pork and Celery Stir-Fry
Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients.
Pork Tonkatsu
In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-fat pork tenderloins.
Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce
Good News Pam Anderson likes to serve sliced tenderloin—a very lean cut of pork—with a tangy raisin-and-ginger-flavored sauce that tastes much more decadent than it actually is, thanks to a secret ingredient: cornstarch, which gives the sauce body while avoiding added fat.
Pork Medallions with Prosciutto, Arugula and Tomatoes
Pork Medallions with Prosciutto, Arugula and Tomatoes
Spice-Roasted Pork Tenderloin
A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. Ready in under an hour, it's an ideal candidate for both weekend and weeknight meals.
Sautéed Pork Tenderloin with Apricots and Mustard
Pork with fruit and mustard is one of the greatest combinations,” says Andrew Zimmern, host of Travel Channel’s Bizarre Foods. He came up with this recipe as a foolproof way to “achieve it all” in a single pan.
Maple-Brined Pork Tenderloin
Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts.
Jerk Pork Tenderloin with Pineapple Salsa
Pork tenderloin is delicious in the spicy, smoky recipe here. For extra fire, add the chile seeds to the marinade.
Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad
Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. The milk will gently curdle as the meat cooks, forming small lumps; pureeing it with an immersion mixer will smooth it out again.
Penang-Style Pork with Soft Tofu
Chef Cathal Armstrong packs this deeply flavorful, very spicy curry with tender pork and tofu and tops it with crispy garlic.
Skillet Pork Tenderloin with Mustard and Smoked Paprika
In this supersimple recipe from cookbook author Julia Turshen, pork tenderloin gets rubbed with paprika and mustard before browning and roasting.
Corsican Bean Soup with Greens and Pork
Full of hearty winter vegetables, this comforting soup is filling without being heavy. Dried beans are the key to the satisfying richness of the broth; if you want to use canned beans to save time, stir them in at the end of cooking.
Butternut Squash and Pork Soup with Fish Sauce and Tender Herbs
In Vietnam, kabocha squash is simmered with pork to make a soup called canh bi do thit heo. This riff on that classic dish swaps in mild butternut, which holds its shape well and absorbs the rich flavors of the broth and pork while cooking quickly.
Pozole Rojo
Bright with lime juice, this pozole recipe is rich from two cuts of pork and savory from the hominy and dried ancho and guajillo chiles in the mix.
White Bean and Ham Soup
This creamy, pureed white bean soup is studded with ham and garnished with paprika-dusted croutons.
Pork-and-Kale Soup with Sizzling Puffed Rice
“I love food that makes noise,” says Edward Lee, chef and owner of Louisville, Kentucky’s 610 Magnolia and the Wine Studio. When F&W challenged the Top Chef Season 9 contestant to make a fast dish with pork, kale and white wine, he created a deeply flavorful soup,
Tuna Steaks with Lemon Caper Sauce
Tangy capers and lemons brighten the buttery notes of freshly grilled or broiled tuna steaks.
Grilled Whole Snapper
Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the breadcrumbs. We like to use a grill basket, which helps prevent sticking, but you can cook the fish directly on the grill. Just be sure it's impeccably clean, and turn the fish caref...
Grilled Trout with Crispy Fish Skin
Filets of rainbow trout take well to fast cooking on the grill, made easier with a grill basket.
Swordfish Steaks with Salmoriglio
A 5-ingredient Italian sauce acts as both marinade and drizzling sauce in this easy grilled swordfish recipe.
Grilled Grouper
Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish.
Grilled Mahi-Mahi with Lemongrass-Lime Aïoli
Sweet, mild grilled mahi-mahi harmonizes with an aïoli featuring lemongrass and lime. The creamy aïoli comes together in seconds using an immersion blender, resulting in a silky texture that's less likely to break and adding richness and zest to a classic summer meal.
Grilled Swordfish with Carrot-and-Walnut Salsa
Steeped in a savory kombu marinade, these swordfish steaks are paired with a nutty, slightly piquant gremolata-like salsa with roasted walnuts and Calabrian chiles.
Lemon-Stuffed Grilled Branzino
This grilled branzino is stuffed with lemon and herbs and cooked until the skin is browned and crispy to add even more flavor.
Grilled Halibut with Roasted Red Pepper Sauce
A generous five cloves of garlic give this punchy, sweet roasted red bell pepper sauce (made using jarred, roasted red peppers) a mildly spicy bite. It's a terrific marinade for mild white fish, infusing fillets with flavor without making them tough.
Kingfish Escabeche
Instead of the typical fried fish, this version of escabeche showcases grilled kingfish, a rich and oily type of mackerel, bathed in an acidic pepper-and-onion marinade.
Grilled King Salmon with Meyer Lemon Relish
Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
Viet-Cajun Fried Catfish Po’boy
This salty, sweet, spicy, and crisp sandwich features fried catfish with a fish sauce caramel and punchy tart pickles as a mash-up of Cajun and Vietnamese cuisines.
Konkani Fish Kadi
To give this Southern spin on fish curry an upgrade, seek out Simmons catfish, raised in aquifer-fed ponds in the Mississippi Delta.
Honey-Pepper Coconut Shrimp
Although his breading technique at Rocky’s Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-swee...
Pla Pad Cha
White peppercorns and brined green peppercorns add pungency to crisp, tender snapper fillets in this quick recipe.
Crispy Fish Tacos
Rick Bayless updates this classic fish taco recipe by adding garlic and oregano to the beer batter for an extra punch of flavor. Serve on steamy corn tortillas with a dollop of crema and a splash of lime for a crispy, satisfying summer meal.
Chutney Fish
Marinating tender sea bass in turmeric, lal masala, and ketchup before coating with green chutney keeps each layer of flavor distinct and adds a beautiful ring of vibrant color to this crispy fried fish,
Fried Fish in Adobo
Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an irresistible little tapas snack.
Roasted Soy-Citrus Chilean Sea Bass
This tender, flaky oven-roasted Chilean sea bass is the headliner on musician Patrice Rushen's holiday table. To make it, Rushen bakes butter-rubbed fillets in a citrus-forward mixture of freshly juiced oranges, ponzu, soy sauce, ginger, and garlic, which infuses the fish with a lovely flavor wit...
Sizzling Garlic Salmon with Sheet Pan Potatoes
For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven, before they are joined by a side of salmon, slathered with mustard and drizzled with toasted garlic oil, which cooks alongside the vegetables for a seamless final presentation. Sommelier Erin Mi...
Spice-Roasted Halibut with Herbs and Tahini Salad
Chef Reem Assil's custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced serrano, cilantro, and parsley add a fresh finish.
Slow-Roasted Salmon with Walnut-Olive Vinaigrette
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon.
Tikin Xic
Something beautiful happens when protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted. The famous Mexican pork dish cochinita pibil is prepared this way, and in the coastal states of Quintana Roo and Yucatán, fish gets the same treatment for a flavorful entrée.
Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
Aluminum foil is an easy and always-available alternative to the parchment paper traditionally used for cooking en papillote. As the fish and vegetables bake in their packets, they render a delicious broth that is then poured over the fish at serving time.
Baked Flounder with Parmesan Crumbs
Chef Nigel Slater combines freshly grated Parmesan with breadcrumbs to form a tasty, buttery topping for the flaky white fish. His recipe for baked flounder cooks in just 15 minutes.
Salt-Baked Branzino
Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—Provence’s version of pesto—and lemony cherry tomatoes
Marinated Fish with Salmoriglio Sauce
This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacularly delicious with many kinds of fish, not just those specified here; it's always best to simply trust your eyes and nose and buy what's freshest at the fish market.
Halibut in Parchment with Corn and Tomatoes
Chef Kristen Kish keeps it simple by roasting halibut, corn, tomatoes and green beans all in one simple packet, allowing the flavors to merge into one delicious meal.
Slow-Roasted Salmon with Tarragon and Citrus
The late chef and restaurateur Floyd Cardoz revealed his secrets to slow-roasting salmon to keep it moist and the flavor mild. Here, Cardoz flavored the rich fish with Provençal flavors like garlic, shallots, citrus, thyme, and fennel.
Crispy Baked Tilapia
Well-seasoned panko bread crumbs are browned first before coating the tilapia fillets, which adds an extra boost of flavor.
Sauvignon Blanc-Steamed Mussels with Garlic Toast
Toasted garlic bread and mussels made with Sauvignon Blanc come together in this classic steamed mussels recipe.
Roasted Branzino with Caper Butter
Whole branzino roasted with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish. A caper compound butter takes the dish over the top.
Crispy Crab Cakes with Tomato Butter
The late chef Patrick Clark's crab cakes at Tavern on the Green were legendary, taking on a pop of flavor from chopped fresh jalapeño and a crispy exterior from panko. Chopped whitefish provides the structure in these crab cakes, offering more flavor and a richer texture than traditional binders...
Seared Tuna with Soy and Red Chiles
Soy sauce, sesame oil, scallion, garlic, and dried chiles are combined with chicken stock to make an intense and delicious sauce for pan-seared tuna.
Mussels with Harissa and Basil
Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Anisey Thai basil and salty-sour pickled onions compliment the sweet, plump mussels.
Buttery Shrimp with Peas and Potatoes
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.
Maine-Style Lobster Rolls
Mary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster.
Monkfish Piccata
Monkfish, with its tender, springy bite reminiscent of lobster, is firm and sweet enough to stand up to this lemony butter sauce enriched with white miso. Plenty of briny capers and caperberries help cut through the richness.
Venetian Shrimp with Polenta
Inspired by Schie con Polenta in Venice, Italy, David McCann tops simple polenta with garlicky, buttery shrimp he's cooked in white wine and chicken stock.
Cajun Seafood Boil
Shrimp, king crab legs, clams, sausage, potatoes, and corn are cooked together in a pot and served with a Cajun-spiced butter sauce for a family-style meal.
Herbes de Provence–Crusted Branzino and Fingerlings
Herbes de Provence, a blend of spices including lavender, thyme, and fennel, is a classic French ingredient. Williams Sonoma makes a particularly aromatic blend, which, when combined with softened butter and spread over fish and potatoes, helps to create a simple and flavorful weeknight meal.
Carolina Fish, Shrimp, and Okra Stew with Black Rice
Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells.
Cold Poached Salmon with Cumin Yogurt Sauce
Gently poach a large salmon fillet in water, wine, and aromatics then chill it and serve it with a creamy, flavor-packed yogurt sauce for an elegant dinner.
Clams in Garlic Sorrel Cream
Chef Eric Adjepong's steamed clams get a burst of bright flavor from green, tangy sorrel. If you can't find sorrel, or it's out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don't skip the warm crusty bread to soak up the ...
Squid Ink Mafaldine Pasta with Uni Butter
Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet's extra-smoky dukkah.
Classic British Fish and Chips
Make your favorite pub meal at home with beer-battered fish and thrice-cooked fries.
Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad
At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish.
Cioppino with Fennel and Saffron
An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse Boudet's version of this San Francisco fish stew with remarkable flavor, while Calabrian chile paste and crushed red pepper add a subtle layer of heat.
Squid and Shrimp Fideuà with Allioli
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles.
Chicken-Bacon-Ranch Pasta Bake
Breakfast
Juicy Lemon-and-Herb Roast Chicken
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Crispy Buttermilk Fried Chicken
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Coconut Chicken Curry
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Chicken Paprikash
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Chicken Tinga Tacos
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Za’atar Chicken
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