This month, our test kitchen and contributors have dreamed up plenty of new recipes for you to try, from comfort-food classics like a shortcut baked ziti with vodka sauce to salads and wraps that use up that bag of lentils in your pantry. You’ll also find iconic New Orleans recipes for Mardi Gras, and chocolate mug cakes for two, just in time for Valentine’s Day. Here are 25 recipes to put in your rotation for February — make sure to save all your favorites to our MyRecipes recipe box by clicking the heart icon on any recipe.
Baked Ziti with Shortcut Vodka Sauce
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
F&W recipe developer Liz Mervosh hacks jarred marinara to make the shortcut vodka sauce for this weeknight-ready baked ziti, which is loaded with spicy Italian sausage and three types of cheese.
Chicken Congee with Coconut and Ginger
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel
This take on the classic Chinese rice porridge from F&W recipe developer Julia Levy is enlivened with coconut milk, ginger, garlic, and fresh herbs. Shredded chicken and baby bok choy make it a meal.
Chocolate Peanut Butter Mug Cakes
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
These rich microwave cakes from F&W recipe developer Tricia Manzanero Stuedeman come together in just minutes with baking staples like flour, cocoa powder, and sugar. They’re a perfect base for toppings like vanilla ice cream and salted peanuts.
Lemon-Ricotta Stuffed Shells
Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
A touch of grated lemon zest brightens the ricotta and Boursin filling of classic stuffed shells. For an easy sauce upgrade, F&W recipe developer Liz Mervosh stirs a little hot honey into jarred marinara.
Chaaza (Burmese Curry)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This warming turmeric-spiced curry from Top Chef season 21 winner Danny Garcia is enriched with creamy coconut milk and filled with springy vermicelli rice noodles and plump shrimp.
Hunan-Style Ginger Chicken
greg dupree / food styling by chelsea zimmer / prop styling by priscilla montiel
This 30-minute dish from chef Andrea Nguyen, a version of the Hunan classic lao jiang men ji that calls for simmering chicken thigh pieces in an umami-rich sauce, gets its heat from unpeeled fresh ginger root.
Lentil Salad with Roasted Red Peppers
Food & Wine / Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
For this simple make-ahead salad, 2024 F&W Best New Chef Karyn Tomlinson tosses peppery French lentils with kale, goat cheese, roasted red peppers, and a zippy lemon vinaigrette.
King Ranch Casserole
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
Filled with shredded rotisserie chicken, corn tortillas, melty cheese, and chiles, this hearty Tex-Mex casserole from F&W recipe developer Liz Mervosh has all the flavors of enchiladas, but made even easier.
King Cake
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CLAIRE SPOLLEN
The recipe for this iconic New Orleans cake, filled with cinnamon sugar and topped with a cream cheese icing, comes from Mosquito Supper Club chef and co-owner Melissa Martin.
Butter Cauliflower and Chickpeas
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lydia Pursell
For this vegan take on butter chicken, F&W recipe developer Renu Dhar leans on pantry staples like coconut milk and fire-roasted tomatoes and spices like smoked paprika and cumin.
Laotian-Inspired Pork Patties
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
These flavorful ground pork patties, seasoned with umami-forward pantry staples like hoisin and fish sauce, are a weeknight standby for F&W editor in chief Hunter Lewis and his family.
Chili Cornbread Casserole
Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
For this hearty one-skillet meal, F&W recipe developer Renu Dhar pours a quick homemade cornbread batter over a classic ground beef and bean chili, then bakes until irresistibly golden.
Pizza Mac and Cheese
Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This pizza-inspired mac and cheese from F&W recipe developer Anna Theoktisto in the F&W test kitchen combines two comfort food favorites. Corkscrew-shaped cavatappi grips as much of the gooey, cheesy Mornay sauce as possible, while pepperoni slices add an extra savory kick.
Vegetarian Red Lentil Wraps
greg dupree / food styling by chelsea zimmer / prop styling by julia bayless
Inspired by Turkish dürüm, these wraps from Boston chef Ana Sortun include spiced red lentil patties, a tomato brown butter, crunchy lettuce, and pickled pepperoncini peppers. Sortun ingeniously arranges the fillings on both sides of the wrap so you get layers of flour tortilla and filling in each bite.
Buffalo Pigs in a Blanket
Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen
These crowd-pleasing pigs in a blanket from F&W recipe developer Melissa Gray are made with smoked cocktail sausages and brushed with buffalo sauce before baking. And yes, they are begging to be dipped in Blue Cheese Dressing.
Cacio e Pepe Gnocchi
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Refrigerated skillet gnocchi are the secret to this quick weeknight meal from F&W recipe developer Liz Mervoish. Broiled with a peppery, cheesy sauce until golden brown, they cook in just 30 minutes.
Smoked Salmon Lyonnaise Salad
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
This elegant bistro salad from F&W senior food editor Cheryl Slocum features cold-smoked salmon, jammy eggs, crispy bacon, and homemade garlic croutons arranged over mixed greens and drizzled with a Dijon and caramelized shallot vinaigrette.
Wontons with Hot and Sour Sauce
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
These plump and juicy wontons from legendary chef Martin Yan, inspired by northern and southern Chinese cuisines, are filled with a ground pork and shrimp filling that is seasoned with fresh cilantro and ginger.
Chicken Piccata Pasta
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Ruffled radiatori pasta soaks up every last bit of a classic chicken piccata sauce, made with lemon, butter, and capers. This recipe from F&W recipe developer Anna Theoktisto also packs in the protein with boneless, skinless chicken thigh pieces.
Salmon and Farro Bowl with Honey Mustard Dressing
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
This satisfying grain bowl from F&W recipe developer Julia Levy ties together pearled farro, seasoned salmon, avocados, black beans, tomatoes, and arugula with a tangy honey mustard dressing.
Trinidadian Oxtail Stew
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Priscilla Montiel
This warming and aromatic stew from chef Osei “Picky” Blackett is packed with fall-off-the-bone tender braised oxtails, fruity chile peppers, and hearty vegetables like carrots and Yukon gold potatoes.
Dan Dan Noodles
Food & Wine / Eva Kolenko
Inspired by her grandmother and their family’s home province of Shanxi, these dan dan noodles from chef Susanna Foo are less spicy than Szechuan-style noodles, but equally flavorful. Coated in a nutty sesame sauce, the noodles are topped with spiced pork and baby bok choy.
Feta and Spinach Potato Crust Quiche
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
This spanakopita-inspired quiche from F&W recipe developer Tricia Manzanero Stuedeman packs eggs, spinach, and tangy feta cheese into a smashed potato crust.
Funeral Potatoes
Food & Wine / Photo by Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
For her take on the classic shredded potato side dish, F&W recipe developer Liz Mervosh relies on jarred chicken stock base rather than canned cream of chicken soup. Crunchy cornflakes, salty bacon, and a creamy cheese sauce ensure each bite is still loaded with nostalgia.
New Orleans-Style Barbecue Shrimp
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CLAIRE SPOLLEN
Chef Melissa M. Martin makes this iconic New Orleans dish with peel-on shrimp and a buttery, savory pan sauce. The shrimp can be served right out of the pan for an easy dinner or appetizer.
