Food & Wine Magazine, October 2012: The Wine Issue

  • Sazerac (page 18)

    from Food & Wine Magazine, October 2012: The Wine Issue Food & Wine Magazine, October 2012

    • Categories: Cocktails / drinks (with alcohol); Cajun & Creole
    • Ingredients: Herbsaint; rye whiskey; simple syrup; Peychaud's bitters
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  • Honey-glazed spareribs

    • twoyolks on September 19, 2013

      The ribs are very flavorful and tender. The sauce and marinade has the perfect balance between sweet and hot. Cooking in a pressure cooker makes these fast enough for a weeknight.

    • twoyolks on September 19, 2013

      The ribs are very flavorful and tender. The sauce and marinade has the perfect balance between sweet and hot. Cooking in a pressure cooker makes these fast enough for a weeknight.

  • Vodka sauce

    • garritylex on May 23, 2014

      http://www.foodandwine.com/recipes/vodka-sauce original recipe from 2007

  • Zinfandel-braised lamb chops with dried fruit

    • NanaCooks on October 12, 2013

      Good, not great.

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  • Published Oct 01 2012
  • Format Magazine
  • Page Count 200
  • Language English
  • Publisher American Express Publishing

Publishers Text

Food & Wine Magazine has always gone way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. Because we know that our readers are always hungry for more than just a great meal. From travel and entertaining to luxury and design, we bring an energetic and stylish take on living well covering the many areas of our readers' lives that intersect with their love of food and wine. Food & Wine's insider intelligence can be found in every issue, on foodandwine.com, in our books, on the iPad and at such events as our famous FOOD & WINE Classic in Aspen. No matter what the medium, FOOD & WINE brings the best to wine and food lovers everywhere.