Food & Wine Best of the Best, Volume 16 (2013): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Hungarian
    • Ingredients: bacon fat; onions; sweet Hungarian paprika; beef chuck roast; black peppercorns; beef stock; caraway seeds; boiling potatoes; carrots; red bell peppers; tomatoes; lard; all-purpose flour; marjoram
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Notes about Recipes in this book

  • Kachin chicken curry

    • chawkins on January 29, 2016

      Healthy, quick, easy and tasty. I used skinned whole drumsticks, did not include the skins for the steaming, did not hack the drumsticks into pieces because my husband does not like bone shards. Steaming time recommended was way too long, even with whole drumsticks, 45 minutes was more than enough.

  • Soy-sake salmon with almond fried rice

    • lkgrover on October 09, 2022

      Delicious salmon & rice with Asian flavors.

  • Hungarian goulash

    • pattyatbryce on January 17, 2022

      Very good flavor. EXCEPT... I thought it had way too much carrot. The sweetness didn't help.

    • Acarroll on November 09, 2021

      I've never had goulash before, but my husband is Hungarian and said it reminded him of his childhood. The flavors were great, but cooking time was way off. When I followed the recipe, the vegetables were still crunchy and the meat was very tough. I simmered on low for several hours to get the meat tender. I didn't add the hot paprika because I didn't have any, but I think a little heat would have been nice.

  • "BLT" mac & cheese

    • jhallen on April 17, 2021

      This is a good recipe, but for me, the kale on top didn’t work out well at all - it became charred and tough and did not taste good with the rest. Also, it fills more than the 9x13 pan called for. Made it a second time without the kale and split it between 2 bake dishes and it was great.

  • Fruit & nut granola bars

    • breakthroughc on November 27, 2023

      These were successful and held together well. I’ve made Ina Garten’s recipe and they just crumbled and fell apart. I like the peanut butter in these and will probably make variations using different dried fruits and nuts. I made a half recipe and got 15 good size bars. I think the step on putting parchment paper on top and using a rolling pin is useful for getting level and even bars and having them stick together. I’m freezing 2/3 so may update my note when I take them out of the freezer.

  • Pesto

    • Lisentric on July 19, 2024

      A page number would be helpful. This recipe is not listed in the index.

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  • ISBN 10 1932624597
  • ISBN 13 9781932624595
  • Published Aug 01 2013
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Food & Wine
  • Imprint Food & Wine Books

Publishers Text

Every year, the FOOD & WINE Test Kitchen evaluates over 150 cookbooks to select the 25 best. These are those award-winners. This year’s Best of the Best collection celebrates winning dishes from superstar authors such as Michael Symon, Ming Tsai and April Bloomfield, among others.

BONUS—a never-before-published recipe from each author, plus great advice on accessible wine pairings. These are the kinds of superstar chef recipes that any cook would love to make, and they can!



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