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Food & Wine Annual Cookbook 2012: An Entire Year of Recipes by Food & Wine Magazine

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Notes about this book

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Notes about Recipes in this book

  • Salty black-and-white sesame cocktail cookies

    • Bloominanglophile on December 30, 2016

      Made these as Christmas gifts for the neighbors (along with the Rosemary, Almond and Parmesan Cocktail Cookies and a bottle of prosecco). The sweet/salty combination is moreish! Really nice with the prosecco.

  • Rosemary, almond and Parmesan cocktail cookies

    • Bloominanglophile on December 30, 2016

      Good, but tasted a little "piecrusty". Looked at the recipe in Dorie's Cookies via 'The Splendid Table' to see if she tweaked the recipe a bit since this recipe first appeared. I agree with switching out pecans for the almonds. And she reduced the egg yolks from 2 to 1. Otherwise the same recipe. I used only 1 Tbsp finely chopped rosemary, as I was afraid of overwhelming the other flavors in these cookies. Will have to try these with 2 Tbsp at some point!

  • Shaved zucchini salad with Parmigiano and pistachios

    • nicolepellegrini on July 27, 2018

      Bright, summery and easy. I added some fresh mint to give it another hit of flavor right before serving.

  • Red lentil soup

    • wittwoman on April 10, 2016

      Great served over jasmine/basmati rice. Can make a day ahead, as it thickens up well in fridge.

  • Orecchiette with greens, mozzarella and chickpeas

    • nicolepellegrini on July 18, 2015

      Very good! I made this while trying to find different ways to use up the overabundance of swiss chard in my garden. The spiciness of the cumin and red pepper works well with the bitter greens. Nice, different flavor profile for a pasta dish.

  • Ricotta gnudi with chanterelles

    • bwehner on August 15, 2016

      Excellent & not difficult. The gnudi are fairly large.

  • Flank steak with herbed salsa

    • nicolepellegrini on June 05, 2018

      The salsa was very good and I'd make that again, but I prefer my flank steak with at least a quick marinade of some kind, more than just a salt and pepper seasoning right before grilling.

  • Turkey and dumpling soup

    • danibattle on January 23, 2015

      Symon uses leftover turkey stock and meat to make this soothing soup. He cooks sautéed carrots, parsnips, celery root and onion in the stock, then adds leftover turkey. He also adds dumplings made with flour, eggs, milk, turkey fat and tarragon; the dumplings cook in the simmering soup right before serving.

  • Grilled chile pork chops with tortilla-tomatillo salsa

    • nicolepellegrini on February 17, 2019

      Very tasty! The salsa was unusual and a nice match to the spicy marinade. I used very thin pork chops so only grilled them for no more than 3 minutes per side. I made my own tortilla chips so served extra on the side.

  • Halibut and summer vegetables en papillote

    • nicolepellegrini on September 05, 2018

      This ended up being a bit more work than expected, but well worth it! Had a wonderfully rich flavor, in a restaurant quality way. I actually forgot to add the browned lemon butter until after the fish had baked in the oven, and drizzled it over right before serving, and actually think that was a good idea—it kept the fresh tartness of the lemon intact. Would make again, though next time I'll do it on a weekend when I'm not in such a rush.

    • mharriman on September 10, 2018

      I agree with Nicolepellegrini that this recipe takes quite a bit of time but is worth it. I didn’t read the directions carefully when I first chose it, and then had to delay our regular dinner time because the tomatoes take 45 minutes to roast (my half Portion for two people was done in 30 minutes). In the end, the halibut in parchment with vegetables is very healthy and flavorful. A winner! I served it with the suggested wine - an unoaked Chardonnay. This was a great pairing.

  • Chocolate-espresso snowballs

    • dinnermints on December 21, 2017

      Rich and delicious, not hard to make.

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  • ISBN 10 1932624414
  • ISBN 13 9781932624410
  • Published May 01 2012
  • Format Hardcover
  • Page Count 408
  • Language English
  • Countries United States
  • Imprint Food & Wine Books

Publishers Text

Food & Wine magazine's annual recipe collection is filled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cookbook authors.

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