Food & Wine Magazine, August 2013

  • Spiced and pickled blackberries

    Spiced and pickled blackberries (page 33)

    from Food & Wine Magazine, August 2013 Food & Wine Magazine, August 2013

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: black peppercorns; allspice berries; juniper berries; fresh ginger; bay leaves; red wine vinegar; shallots; thyme; blackberries
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Notes about Recipes in this book

  • Cucumber-fennel salad with herbed goat yogurt

    • NanaCooks on August 23, 2013

      Very nice and crunchy, bright flavors. Used our own cucumbers. Could not find red scallions.

  • Cavatelli with roasted broccoli rabe & harissa

    • Laura on March 23, 2015

      I chose this recipe because it called for 5 ingredients that I had on hand and needed to use up. I love it when that happens! Unfortunately, I didn't love the dish itself. I had never roasted broccoli rabe and I was not happy with the results -- there was very little left and it wasn't pleasant to look at or to eat. I used Pecorino Romano in place of the Parmesan and I liked the flavor it added, but I had to use way more than the recipe called for in order to achieve any kind of a sauce. The recipe called for 16 oz of pasta; I cooked 12 oz and then only added a fraction of the cooked pasta to the dish because otherwise there would have been way more pasta than the meager amount of vegetables and sauce could accommodate. The harissa and smoked paprika did add some spice and smoky flavor to the sauce. Overall, it wasn't terrible, but it wasn't worth making again either.

  • Zucchini with Niçoise olives and burrata

    • Laura on September 20, 2014

      I love Tom Colicchio but I found this recipe to be very average. There's nothing really wrong with it, it just wasn't interesting at all, even with the burrata. I wouldn't make it again.

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  • Published Aug 01 2013
  • Format Magazine
  • Page Count 124
  • Language English
  • Countries United States
  • Publisher American Express Publishing

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.