Food & Wine Magazine, July 2012: The Chef Issue

  • Mussels Hoegaarden (page 2)

    from Food & Wine Magazine, July 2012: The Chef Issue Food & Wine Magazine, July 2012

    • Categories: Main course; Cooking for 1 or 2; Belgian
    • Ingredients: mussels; onions; Belgian beer; parsley
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Notes about Recipes in this book

  • Japanese-style Swiss chard and spinach

    • hillsboroks on April 29, 2020

      This dish has umami flavor to the max! We had a bunch of "braising vegetables " in our CSA box and this recipe totally hit the mark with the entire family. I think we got a mixture of Swiss chard and mustard greens but it worked and was delicious. Be forewarned that this is quite salty even using low-sodium soy sauce. Next time I would definitely serve it with plain rice and simply grilled salmon, tuna or chicken.

  • Chicken bouillabaisse with rouille

    • twoyolks on October 25, 2012

      The potatoes took munch longer to cook than stated in the recipe

  • Pan-seared trout with serrano ham and chile-garlic oil

    • twoyolks on February 25, 2016

      The combination of ham and trout was surprisingly good. I really liked the fried chiles with the fish.

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Reviews about Recipes in this Book

  • Grilled peach, onion and bacon salad with buttermilk dressing

    • Lottie and Doof

      This is the sort of big, robust salad that can stand alone as the star of the show. Perfect for a hot summer afternoon.

      Full review

    • Bitten Word

      The result is really nice. The sweet peaches and the caramelized onions are delicious together, and the spicy-sweet candied bacon gives a nice crunch. The tangy buttermilk dressing cools everything...

      Full review

  • Moroccan carrot salad with spicy lemon dressing

    • Bitten Word

      ... it's absolutely delicious. The lemon dressing, tart and spiced by harissa...takes carrot salad (which, let's face it, can be a bit blah) and makes it into a side dish worth getting excited about.

      Full review
  • Published Jul 01 2012
  • Format Magazine
  • Page Count 216
  • Language English
  • Countries United States

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.