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

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  • Green goddess dip with crudités
    • 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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  • Crudités à la Mexicaine
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Cooking for a crowd; Mexican; Vegan; Vegetarian
    • Ingredients: Kirby cucumbers; carrots; fennel; radishes; green olives; chile powder; Key limes
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  • Pepper-glazed goat cheese gratin
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: goat cheese; apricot preserves; peppadew peppers; cocktail onions; dry sherry; baguette bread
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  • Miso-infused cream cheese spread
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Japanese; Vegetarian
    • Ingredients: cream cheese; crudités of your choice; rice crackers; togarashi spice; white miso
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  • Miso-and-nut dip
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Japanese; Low fat; Vegan; Vegetarian
    • Ingredients: blanched almonds; walnuts; barley miso
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; North African; Vegetarian
    • Ingredients: dried chickpeas; tahini; butter; sweet smoked paprika; smoked paprika; zaatar
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  • Smoked-almond butter with crispy rosemary
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: roasted almonds; smoked almonds; rosemary; pears; apples; Asian pears; celery; fennel
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  • Baked Camembert with pears
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Vegetarian
    • Ingredients: Camembert cheese; pear brandy; maple syrup; Marcona almonds; Bosc pears
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  • Za'atar-spiced beet dip with goat cheese and hazelnuts
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; North African; Vegetarian
    • Ingredients: beets; red chiles; Greek yogurt; maple syrup; za'atar; hazelnuts; goat cheese; scallions; bread
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: hearts of palm; limes; white pepper; plantain chips
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  • Hazelnut dukka
    • Categories: Quick / easy; Spice / herb blends & rubs; Appetizers / starters; Cooking ahead; Egyptian
    • Ingredients: hazelnuts; coriander seeds; cumin seeds; dried thyme; dry-roasted pistachio nuts; ground cayenne pepper; black peppercorns
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  • Oyster tartare sauce with potato chips
    • Categories: Quick / easy; Sauces for fish; Appetizers / starters
    • Ingredients: carrots; turnips; oysters; grapeseed oil; rice vinegar; parsley; black peppercorns; potato chips
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  • Broccoli-cheese dunk
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Vegetarian
    • Ingredients: broccoli; ground coriander; chile powder; ground cumin; dried oregano; provolone cheese; tortillas
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  • Pastrami toasts with tangy toppings
    • Categories: Sandwiches & burgers; Appetizers / starters; Canapés / hors d'oeuvre; Cooking ahead; Cooking for a crowd
    • Ingredients: red cabbage; black peppercorns; yellow split lentils; scallions; mayonnaise; sour cream; green cabbage; rye bread; whole grain mustard; pastrami
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  • Glazed-beet-and-burrata toasts
    • Categories: Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: beets; thyme; black peppercorns; sherry vinegar; rosemary; whole grain bread; burrata cheese
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  • Avocado crostini two ways
    • Categories: Quick / easy; Appetizers / starters; Italian
    • Ingredients: baguette bread; parsley; canned anchovies in oil; black peppercorns; avocados
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  • Salmon rillettes
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; French
    • Ingredients: salmon; Pernod; white pepper; leeks; celery; onions; bay leaves; black peppercorns; dry white wine; shallots; sour cream; hot-smoked salmon; chives; sweet smoked paprika; baguette bread
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  • Grilled mackerel with lardo, avocado and jalapeño on toasts
    • Categories: Grills & BBQ; Quick / easy; Appetizers / starters; Picnics & outdoors
    • Ingredients: avocados; jalapeño chiles; marjoram; black peppercorns; peasant bread; Spanish mackerel; lardo
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  • Smoked-salmon toasts with mustard butter
    • Categories: Quick / easy; Appetizers / starters; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; whole grain mustard; dill; black peppercorns; Dijon mustard; baguette bread; smoked salmon
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  • Smoked-salmon deviled eggs
    • Categories: Egg dishes; Quick / easy; Appetizers / starters; Cooking ahead
    • Ingredients: eggs; smoked salmon; cornichons; Old Bay seasoning
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  • Herbed scrambled-egg toasts with bottarga
    • Categories: Egg dishes; Quick / easy; Appetizers / starters; Cooking for a crowd
    • Ingredients: eggs; parsley; chives; baguette bread; black peppercorns; lemons; bottarga
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  • Panelle with eggs and bottarga
    • Categories: Egg dishes; Appetizers / starters; Italian
    • Ingredients: chickpea flour; eggs; olive oil; black peppercorns; watercress; bottarga
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  • Fig, orange and pistachio conserve
    • Categories: Jams, jellies & preserves; Appetizers / starters; Cooking ahead; Vegan
    • Ingredients: black mission figs; sugar; oranges; ground cinnamon; ground cloves; pistachio nuts
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  • Crispy potato-and-sauerkraut cakes with smoked trout
    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Cooking for a crowd
    • Ingredients: caraway seeds; sauerkraut; dill; baking potatoes; black peppercorns; schmaltz; crème fraîche; smoked trout
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  • Lobster-and-corn fritters
    • Categories: Fried doughs; Appetizers / starters
    • Ingredients: whole lobsters; basil; mayonnaise; black peppercorns; buttermilk; chives; corn; vegetable oil; lemons
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • Lemony Brussels sprout slaw

    • mrsmadam on February 03, 2015

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

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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 American Express Food & Wine Magazine Corporation
  • 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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