19 New Recipes We Loved in February
From decadent brownies to weeknight fried chicken, these are the recipes we made and loved last month.
February can feel notoriously “blah,” but the Food & Wine Test Kitchen is a year-round bright spot. This past month, we cozied up with a comforting one-pot beef stew, put the best breading and frying techniques to use, and baked over-the-top Rocky Road Brownies. We perfected the best Sheet-Pan Nachos for the Super Bowl and beyond, and unlocked the secret to the cheesiest breakfast tacos ever. Here are our most popular new recipes from the past month. Bookmark, cook, and repeat.
Sheet Pan Nachos
Jordan Provost / Food Styling by Thu Buser
Topped with cooked chicken and plenty of toppings, these cheesy nachos are a great use of leftover cooked meat. Feed a crowd or bake them up for an easy snack dinner.
Rocky Road Brownies
Morgan Hunt Glaze / Prop Styling by Joshua Hoggle / Food Styling by Marianne Williams
These gooey, chocolatey brownies have a few fun surprises inside, including melted chocolate and salted almonds. A golden marshmallow topping toasts under the broiler.
Pork Schnitzel with German Potato Salad
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
This classic schnitzel recipe relies on shallow-frying for foolproof, mess-free results. Boneless pork loin chops are pounded thin, coated in seasoned flour, and fried to crispy perfection, then served with a vinegar and mustard-based potato salad.
Cheesy Breakfast Tacos
The secret to these extra-cheesy, crispy breakfast tacos is a pepper Jack “cheese skirt” that envelops the tortillas. They’re filled with Mexican-style chorizo, eggs, bell peppers, and more cheese.
Air-Fryer Steak
Victor Protasio / Food Styling by Margaret Dickey
Yes, you can make restaurant-level steak-frites in your air fryer. Using a well-marbled cut like a bone-in ribeye ensures a crispy golden brown crust and juicy interior. Seasoned frozen French fries cook while the steak rests, and an herbed compound butter takes everything over the top.
Butternut Squash Ravioli with Brown Butter and Sage
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Filled with earthy squash and creamy goat cheese, these homemade ravioli are tossed in a buttery sage sauce. The special-occasion-worthy dish is finished off with peppery kale and toasty walnuts.
Ranch Roast Chicken
Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Shell Royster
Homemade ranch dressing doubles as a marinade and sauce for these roasted chicken quarters, tenderizing them and infusing them with garlicky, herbaceous flavor. While we much prefer the flavor and consistency of homemade ranch dressing, a high-quality store-bought version will also work for this recipe.
Pandan and Coconut Cake
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
This aromatic layer cake from chef Lara Lee gets its vibrant green color from pandan, a tropical plant that grows throughout Southeast Asia and has a distinctive vanilla- and coconut-like fragrance. The sweet coconut-pandan cake layers are balanced by a layer of tangy mascarpone cheese swirled with raspberry jam.
Beef Stew with Mustard Greens
For this aromatic one-pot stew, chuck roast is marinated in a sweet-and-savory mixture of ginger, garlic, molasses, and soy sauce. It then simmers for hours in a warming, cinnamon-infused broth with carrots, tomatoes, and peppery mustard greens.
Pork Chop Milanese
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
Coated with herbs, Parmesan, and breadcrumbs, these crunchy pork chops are rich in umami flavor. They pair beautifully with a simple arugula salad for an easy weeknight dinner.
Coconut Chicken Curry
Photographer Victor Protasio, Food Stylist Torie Cox, Prop Stylist Mat Gibilisco
For this one-skillet dinner, bone-in chicken thighs and cremini mushrooms simmer in a coconut milk-based curry flavored with curry powder and turmeric. Evaporated milk is stirred in at the end, creating an extra-luscious sauce.
Cornish Pasties
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Filled with tender beef and hearty vegetables like potatoes and rutabaga, these hand-held pies make an ideal snack or quick meal. The simple hot water pastry can be made up to three days in advance, and the pasties can be frozen, unbaked, for up to a month.
Galbi Jjim
Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
This hearty Korean stew from Chicago chef Bill Kim features tender short ribs that braise in a flavorful soy sauce mixture along with radishes, mushrooms, carrots, and bell pepper. The recipe makes plentiful braising liquid for pouring over steamed white rice.
Pretzel-Crusted Chicken Sliders with Apple Slaw
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
For these salty-sweet sliders, pounded chicken breast tenders are dredged in both flour and crushed pretzels and dipped in a mixture of beaten egg and honey mustard before getting shallow-fried. A zingy apple, radicchio, and cabbage slaw cuts through the richness of the fried chicken.
Scallion Pancakes with Soy Dipping Sauce
Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Shell Royster
Thanks to prepared pizza dough, this take on the beloved Chinese snack is easy to pull off at home. The scallion-laced dough cooks in just three minutes, yielding chewy centers and delectably crispy edges for soaking up a simple dipping sauce.
Classic Hot Wings
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Skip the mess of deep-frying. These delectable baked wings are coated in seasoned flour, roasted until browned, then tossed in hot sauce and butter.
Vegan Brownies
Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
To make these vegan and gluten-free brownie bites, baker Erin McKenna swaps in applesauce and canola oil for the standard eggs and butter; xanthan gum helps to thicken the gluten-free batter, made with cocoa powder and dairy-free chocolate chips. The results are chocolatey and rich, with a dense, fudgy texture.
Cincinnati Chili
Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
For this classic regional dish, sometimes called Skyline Chili, spaghetti and a spiced chili can be personalized with a range of toppings. We topped our take with cheddar cheese, red kidney beans, and onions.
Vitello alla Milanese
William Dickey / Food Styling by Margaret Monroe Dickey / Prop Styling by Tucker Vines
This veal Milanese from Chicago chef Tony Priolo looks elaborate, but the crispy, pan-fried veal chop cooks in just minutes. A simple salad of peppery arugula, tomatoes, and lemon juice comes together just as easily.
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