Food & Wine Best of the Best, Volume 15 (2012): Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine

  • Summer beans with a spicy lime spritz

    from Food & Wine Best of the Best, Volume 15 (2012): Best Recipes from the 25 Best Cookbooks of the Year Food & Wine Best of the Best, Volume 15 (2012) by Food & Wine

    • Categories: Side dish; Cooking ahead; Summer; Italian
    • Ingredients: Romano beans; green beans; wax beans; red onions; garlic; dried red pepper flakes; limes; anchovy paste
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Notes about Recipes in this book

  • Lamb & pita salad

    • breakthroughc on December 08, 2023

      This was a delicious dinner salad. The lemon overpowered the dressing so I fussed with the honey and pomegranate molasses until it was balanced for my taste. I didn’t have mint, but it would have been great in the salad. I sprinkled feta and pine nuts on top of the salad. I would make again.

  • Grilled fish with an Italian garden salsa of artichokes & tomatoes

    • Yildiz100 on August 14, 2022

      Not bad. Not too exciting but a good way to use up marinated artichokes.

  • Mini Buffalo chicken balls

    • nicolepellegrini on September 15, 2018

      These are "ok", I suppose. Did not come out nice and browned from the oven as photographed and needed to be finished off fried in oil to develop a crust and some color. The flavor was similar to Buffalo wings, but much lighter.

  • Sicilian meatballs with fresh basil marinara

    • adrienne_cua3fx on April 07, 2026

      I made 6 large meatballs and liked the flavor. I also made a Puttanesca sauce…. and served over fresh pasta.

  • Lemony kale Caesar salad

    • nicolepellegrini on May 20, 2021

      A nice spin on the standard raw kale salad; the Caesar-style preparation with anchovies made it more interesting than usual for me.

  • Crusted pumpkin wedges with sour cream

    • wkhull on January 06, 2019

      Looks nice, but difficult to eat since pumpkin skin is not good eats. Most of the crumb topping ends up on the baking pan, which seems wasteful. Sour cream mix may benefit from chilling in the fridge for a couple hours to meld the flavors. I thought too much parsley in the crumb mix. Would recommend trying this with delicata squash instead.

  • Halibut steaks Grenoble-style

    • nicolepellegrini on April 03, 2015

      Beautiful, easy, clean, delicious. Jacques Pepin recipe. Wonderful way to showcase a beautiful halibut steak.

  • The best cauliflower ever (Cavalfiori stufati al pomodoro)

    • Yildiz100 on August 11, 2018

      Very good, though I am not sure I would say "best ever." I will definitely make this again though since it is so versatile. It can be a side dish, a light meal with some bread on the side (if you are generous with the cheese) or a sauce for pasta. Also can be made ahead and reheats nicely.

  • Penne Trapani style (Penne alla Trapenese)

    • Yildiz100 on April 25, 2020

      Lots of almonds and not very tomato-y, so it is a very pale sauce. I ended up reducing the cheese to 80 grams because it looked like tons! It was plenty, and you can always serve more on the side. This makes a lot of pesto, more than needed for a pound of pasta. Next time make a half recipe.

  • Nancy's chopped salad

    • jzanger on October 12, 2017

      delicious! The recipe makes enough salad for a family of 8 though, and the iceberg doesn't hold up well as leftovers, obviously. Next time I will use more pepperoncini and I'd also start with half the amount of provolone (I used Murray's aged prov) as it was a really powerful flavor component.

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  • ISBN 10 1932624422
  • ISBN 13 9781932624427
  • Published Sep 05 2012
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Charlesbridge Publishing,U.S.
  • Imprint Imagine Publishing, Inc

Publishers Text

Every year, the "Food & Wine Test Kitchen" evaluates over 150 cookbooks to select the 25 finest ones, single out the most exciting, and fail-safe recipes from each. This year's "Best of the Best" collection celebrates these winning dishes from superstar authors, TV stars and renowned chefs Bobby Flay, Jacques Pepin, Mario Batali and many more. To round out the collection, there is also a never-before-published bonus recipe from each author plus easy, accessible wine pairings.

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