Food & Wine Annual Cookbook 2013: An Entire Year of Recipes by Food & Wine

  • Green goddess dip with crudités

    Green goddess dip with crudités

    from Food & Wine Annual Cookbook 2013: An Entire Year of Recipes Food & Wine Annual Cookbook 2013 by Food & Wine

    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; American
    • Ingredients: crème fraîche; mayonnaise; parsley; chives; tarragon; limes; canned anchovies in oil; black peppercorns; vegetables of your choice
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Notes about Recipes in this book

  • Chicken satay with peanut sauce

    • hillsboroks on June 24, 2021

      Both the marinade and the peanut sauce had a great flavor and complexity that we really liked. Our only quibble is with amount of salt in the marinade. Next time I will cut it in half as the chicken was quite salty.

  • Chicken-meatball yakitori

    • lorloff on June 12, 2016

      These were a real hit. Added two cloves garlic to the meatballs, and roll cut shiso and Thai basil. After the baking I finished them in the broiler. Should use the broiler of a second over so they broil and do not bake. Broiled for a minute, basted and then broiled a minuted and based again for 3 minutes after the initial roasting which I would do for 5 rather than 6 minutes. Would very likely be even better grilled.

  • Lemony Brussels sprout slaw

    • mrsmadam on February 03, 2015

      Very nice and lemony. A great alternative way to use brussels sprouts.

  • Lemon-brined smoked chickens

    • Aggie92 on July 23, 2017

      One of the best brined and smoked chicken recipes I've tried yet! I used a mixture of thighs and drumsticks. Brined for 4 hours and smoked at 225 for 2 1/2 hours using hickory pellets. The rub is so good with the ground allsipice and cinnamon complementing the spicy from the chile powder and cayenne. I can't say enough good things about this recipe. The only substitutions I made were New Mexico chile powder for the ancho chile powder and Cholula for Frank's hot sauce.

  • Bison steaks with fig balsamic sauce

    • mharriman on September 28, 2017

      I pan sautéed (in a cast iron skillet) according to directions, and rested the steak for five minutes after, and it was as intended: Tender and juicy. The fig balsamic sauce was good rather than great, but paired very well with baked sweet potato and Dijon mustard butter sauce. A fairly fast weeknight recipe.

  • Roasted king oyster mushrooms

    • bching on November 03, 2018

      Good technique. I used all butter instead of half olive oil/ half butter. I didn't need the full 50 minutes of roasting time.

  • Butternut squash basmati rice

    • wkhull on February 26, 2021

      p. 266

  • Golden semolina-quinoa-spinach cakes

    • MissKoo on June 10, 2020

      These are okay, but not a flavor/texture profile I'd want to eat repeatedly (ie, cook for leftovers for several days). They taste much, much better hot off the skillet than reheated the next day in the microwave, so will try re-crisping and heating ones left in fridge in cast iron pan. Recipe suggests topping with poached egg. Have a gag reaction to runny eggs, but may try with fried egg on top or with some yogurt flavored with sriracha or other spicing to kick up the flavor. Recipe easily makes 12 good sized cakes.

  • Roasted carrot and red quinoa salad

    • ellwell on April 04, 2022

      I made this with tri-color carrots and it was beautiful as well as delicious. Will repeat!

  • Reverse marble bundt cake

    • hillsboroks on January 10, 2022

      This was a fun cake to make and like the recipe header notes say it isn't too terribly sweet but incredibly delicious. I think it goes perfectly with a chip of coffee or tea. I added a chocolate ganache glaze when it cooled and also left out the granola because I didn't have any on hand. I think this recipe would be fun one to use to play with flavor. Maybe next time I will add some cinnamon to the chocolate portion or unsweetened coconut and coconut extract to the vanilla part. I also took a shortcut when dividing the batter and mixing in the melted chocolate. I left 2/3 of the batter in my stand mixer bowl and used the mixer to blend in the chocolate just because it made more sense to me to do that and it worked fine.

  • Hard cider sangria

    • Bloominanglophile on January 03, 2021

      I decided to try this recipe to use up some French hard cider that was past its prime (but not spoiled), along with some sparkling apple cider that my daughter was drinking over the holidays. I also didn't have apple brandy, so just used plain brandy. I thought this sangria was fine--if you don't love any of the components of this drink, than you won't rave about it, either.

  • Fig, orange and pistachio conserve

    • oboistaalli on July 11, 2025

      Just made this easy conserve recipe today (7/11/25) and it is delicious! I adjusted the recipe to accommodate 2 pounds of our homegrown figs and decreased the sugar to 1 cup; it is plenty sweet with only 1 cup of sugar. The printed recipe calls for regular (granulated) sugar while the online recipe calls for maple sugar or maple syrup, which would be tasty in this conserve as well. Highly recommend!

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  • ISBN 10 1932624546
  • ISBN 13 9781932624540
  • Published May 01 2013
  • Format Hardcover
  • Page Count 408
  • Language English
  • Countries United States
  • Publisher Food & Wine
  • Imprint American Express Food & Wine Magazine Corporation

Publishers Text

Food & Wine Magazine's annual recipe collection is filled with a year's worth of simple and fabulous dishes, all perfected in their Test Kitchen. Features recipes from the best chefs in the world, including Mario Batali, Thomas Keller, and Alice Waters. Find outstanding recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch.

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