5 of Food & Wine’s Best Recipes Ever

There is a seemingly endless selection of recipes available in today’s world. It makes it tough to figure out where to even start when looking to cook something new. While there are thousands of amazing recipes out there, Food & Wine magazine has established itself as one of the premier publishers of recipes and cookbooks. The magazine’s well-researched and authoritative approach to recipes allows readers to have confidence that the recipes are tried, tested, and proven. Here is a list of 5 of Food & Wine’s best ever recipes.

Grilled Green Chile Chicken Burgers with Avocado Salsa

There is no better way to get your char-grilled burger fix than through this delightful recipe. The burgers are made with juicy and flavorful chicken, along with spicy green chiles. The key to making the burgers stand out is through the creamy, tangy topping it made with fresh avocados, tomatoes, red onion, and cilantro. These burgers are sure to become the highlight of any summer barbecue.


-1 pound ground chicken

-1 finely chopped canned green chiles
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1 cup diced tomatoes
-2 tablespoons diced red onion
-2 tablespoons olive oil
-1 tablespoon minced cilantro
-1 large avocado, diced
-4 hamburger buns


  1. Preheat a grill to medium-high heat.

  2. In a medium bowl, mix the ground chicken, green chiles, cumin, coriander, and 1 teaspoon of salt.

  3. Form the mixture into 4 patties.

  4. In a small bowl, combine the tomatoes, red onion, olive oil, cilantro, and 1 teaspoon of salt.

  5. Grill the burgers for 6 minutes per side, or until cooked through.

  6. Toast the buns until lightly golden brown.

  7. Top the burgers with some of the avocado salsa, and serve on the buns.

Coconut-Pineapple Upside-Down Cake

Everyone loves a classic dessert, and this Coconut-Pineapple Upside-Down Cake is the perfect example of a classic with a modern twist. The spongy cake is paired with a sweet and tart topper made with pineapple and shredded coconut. This combination is sure to tantalize the taste buds.


-6 tablespoons butter, plus more for greasing the pan
-1/2 cup packed light brown sugar
-1/2 cup finely chopped fresh pineapple
-1/4 cup plus 2 tablespoons shredded coconut
-1 1/4 cups cake flour
-3/4 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1/2 cup plus 2 tablespoons canned coconut milk

  1. Preheat the oven to 350°F. Butter a 9-inch round cake pan.

  2. In a small saucepan over low heat, melt the butter.

  3. Add the brown sugar, and whisk until the sugar is dissolved.

  4. Pour the butter and sugar mixture into the prepared pan, and spread evenly.

  5. Sprinkle the pineapple and 2 tablespoons of coconut over the sugar.

  6. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

  7. In a large bowl, beat the granulated sugar, eggs, and vanilla together until light in color.

  8. Add the dry ingredients to the wet ingredients, and mix until just combined.

  9. Slowly add the coconut milk, and stir until just combined.

  10. Pour the batter over the pineapple and coconut in the pan.

  11. Sprinkle the remaining 1/4 cup of coconut over the top.

  12. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

  13. Let cool for 10 minutes, and then invert onto a serving platter.

Traditional Italian Semifreddo

This creamy and decadent dessert made with simple ingredients and technique has classic Italian roots. By combining a creamy custard base with a meringue topping, the texture of this semifreddo is delicious and luxurious. Topped with fresh berries and a chocolate sauce, this semifreddo will be the star of the show.


-2 large eggs, separated
-1/2 cup granulated sugar
-1 teaspoon vanilla extract
-1 cup heavy cream
-1/4 cup raspberry jam
-2 egg whites
-1/4 cup confectioners’ sugar
-2 tablespoons unsweetened cocoa powder
-1/4 cup water
-1 tablespoon butter
-Fresh berries for garnish


  1. Line an 8-inch square baking pan with parchment paper.

  2. In a medium bowl, beat the egg yolks and 1/4 cup of the sugar with an electric mixer until pale in color.

  3. Add the vanilla extract and mix to combine.

  4. In a separate bowl, beat the heavy cream until soft peaks form.

  5. With a rubber spatula, fold the whipped cream into the egg yolk mixture.

  6. Pour the mixture into the prepared pan and spread evenly.

  7. Spread the raspberry jam over the top of the mixture.

  8. In a medium bowl, beat the egg whites and the remaining 1/4 cup of sugar until stiff peaks form.

  9. Spread the meringue over the top of the raspberry jam.

  10. Bake for 20 minutes, or until the meringue is light golden brown.

  11. Let cool for 15 minutes.

  12. To make the chocolate sauce, combine the confectioners’ sugar, cocoa powder, water, and butter in a small saucepan over medium heat.

  13. Simmer for 5 minutes, stirring constantly.

  14. Cut the semifreddo into squares and serve topped with the chocolate sauce and fresh berries.

Apple-Cheddar French Toast Bake

Thanks to its combination of tart apples, nutty cheddar, and crispy French toast, this breakfast bake is simply amazing. This recipe includes a cheesy and creamy egg base that encases slices of tart apples and thick slices of French toast. This dish is both comforting and delicious.


-3 large eggs
-3/4 cup heavy cream
-1/4 cup milk
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-6 slices French toast
-1 Granny Smith apple, peeled and sliced
-1/2 cup shredded cheddar cheese
-2 tablespoons brown sugar


  1. Preheat the oven to 375°F. Grease a 9×13 inch baking dish.

  2. In a medium bowl, whisk together the eggs, heavy cream, milk, cinnamon, nutmeg, and 1/2 teaspoon of salt.

  3. Place 2 slices of French toast in the prepared dish.

  4. Top with the apple slices and half of the cheddar cheese.

  5. Top with another layer of French toast slices.

  6. Pour the egg mixture over the French toast and apples.

  7. Top with the remaining cheddar cheese and brown sugar.

  8. Bake for 30 minutes, or until the eggs are completely cooked and the cheese is melted and golden brown.

  9. Serve warm.

White Chocolate Cheesecake with Mascarpone & Pistachios

This White Chocolate Cheesecake with Mascarpone and Pistachios is the perfect combination of creamy, crunchy, and sweet. The white chocolate cheesecake base is creamy and flavorful, while the crunch of the crunchy pistachios, along with the delicate flavor of the mascarpone, compliment the sweetness of the white chocolate.


-1 1/2 cup graham cracker crumbs
-1/4 cup melted butter
-2 tablespoons sugar

-2 1/2 dissolved packages cream cheese
-1/2 cup sugar
-1 teaspoon vanilla extract
-2 tablespoons flour
-4 ounces melted white chocolate
-4 eggs
-1/4 cup sour cream

-1/2 cup mascarpone cheese
-1/4 cup powdered sugar
-1/4 cup finely chopped pistachios
-1/4 cup white chocolate chips


  1. Preheat the oven to 325°F. Grease a 9-inch springform pan.

  2. To make the crust, mix the graham cracker crumbs, melted butter, and sugar together until combined.

  3. Press the mixture into the bottom of the prepared pan.

  4. To make the filling, beat the cream cheese, sugar, and vanilla together in a medium bowl until smooth.

  5. Beat in the flour, melted white chocolate, and eggs until combined.

  6. Beat in the sour cream until just combined.