Food & Wine Magazine, July 2011: The Chef Issue

  • Chilled cucumber soup

    Chilled cucumber soup (page 27)

    from Food & Wine Magazine, July 2011: The Chef Issue Food & Wine Magazine, July 2011

    • Categories: Soups; Vegetarian
    • Ingredients: Persian cucumbers; grapeseed oil; jalapeño chiles; mint; borage; Greek yogurt
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Notes about Recipes in this book

  • Ricotta gnudi with chanterelles

    • bwehner on August 16, 2016

      Easy & delicious. Gnudi are nice & large & fluffy

  • Korean sizzling beef

    • fprincess on August 30, 2011

      This recipe is easy and tasty, but not very authentic (according to my husband who spent a lot of time in Korea).

  • Warm mushroom salad with bacon vinaigrette

    • Barb_N on March 15, 2016

      This was delicious. I added oat groats to make it a meal. This complemented the tang of the cider vinegar dressing. A few quibbles with the recipe- it does not state how many servings it yields, and while some measurements are quite precise ( 6 T garlic oil), others are not: what is half the bacon fat? My bacon did not yield much fat at all. So my vinaigrette was mostly vinegar and molasses.

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  • ISSN 0741-9015
  • Published Jul 01 2011
  • Format Magazine
  • Page Count 226
  • Language English
  • Countries United States