Food & Wine Magazine, December 2012

  • Brazilian rich chocolate truffles

    Brazilian rich chocolate truffles (page 35)

    from Food & Wine Magazine, December 2012 Food & Wine Magazine, December 2012

    • Categories: Candy / sweets; Brazilian
    • Ingredients: condensed milk; dark chocolate; salted butter; chocolate sprinkles
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Notes about Recipes in this book

  • Orecchiette with salmon, arugula and artichokes

    • nicolepellegrini on May 21, 2021

      Easy and an excellent weeknight dinner. Like salad and pasta all together in one bowl! (Made again 3/26 and still really enjoyed it.)

  • Flash-roasted broccoli with spicy crumbs

    • twoyolks on November 05, 2014

      The breadcrumbs gave a nice crunch but the pepperoni seemed completely overpowered by the broccoli and the mustard.

  • Monte Cristo strata

    • mrsmadam on July 11, 2014

      A huge hit at the office brunch. The recipe calls for "bakery white bread" - it definitely needs a sturdy variety.

    • babyfork on January 07, 2021

      I made this late on Christmas Eve for Christmas morning brunch. Unfortunately, I decided to halve the recipe, but instead of just doing that I found an article on Epicurious that gave the ratio of bread to milk/eggs for making strata. And there was a mistake in the article and I didn't realize it until it was too late. So I added 2 cups of milk and 2 cups of eggs to 4 cups of dried out bread. But it should've been 1 cup milk and 1 cup eggs to 4 cups of bread I think. Anyway, it came out very liquidy. We drained it and it was very tasty. (Sammy had the leftovers for a few mornings so I know she liked it anyway!) But it would have been really great without the mistake. I would definitely try making it again!

  • Mexican eggs in purgatory

    • twoyolks on September 19, 2014

      This was tasty. I substituted pancetta for bacon and queso fresco for cotija. The pancetta didn't really seem to add anything. The queso fresco worked very well. Despite this being good, I'd probably prefer fried eggs with a salsa verde.

  • Jerk-spiced Brussels sprouts, cauliflower and chickpeas

    • Rutabaga on January 17, 2019

      I found this to be a delicious, easy side dish. To make it more palatable for the kids, I left out the habanero. Yum!

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  • Published Dec 01 2012
  • Format Magazine
  • Page Count 236
  • Language English
  • Countries United States
  • 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.