Food & Wine Magazine, October 2013

  • Sautéed mushrooms with red wine (page 22)

    from Food & Wine Magazine, October 2013 Food & Wine Magazine, October 2013 by Alex Guarnaschelli

    • Categories: Side dish
    • Ingredients: portobello mushrooms; leeks; button mushrooms; cremini mushrooms; thyme; dry red wine; vegetable broth; dry Marsala wine; baby arugula
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Notes about Recipes in this book

  • Creamy reuben chowder with rye croutons

    • Rutabaga on December 11, 2018

      We loved the flavor of this soup. Well, the kids weren't wild about it, but they at least ate a little. It's easy to make, and I even made it in advance, adding the creme fraiche and scallions (in place of chives) when I reheated it. To make the croutons, I tossed hearty rye bread cubes with melted butter and toasted them in the oven with a quick finish under the broiler. I used naturally fermented sauerkraut that doesn't contain added water, so didn't drain or rinse it, as that would have taken away from the flavor. Adding horseradish from a freshly opened jar really boosted the taste, too. All in all, it's a great winter meal.

  • Citrus-spiced red cabbage

    • Barb_N on May 30, 2015

      I modified this, making it more like a slaw- skipped the duck fat and briefly heated the cabbage/citrus to soften it. This makes a zingy alternative to classic coleslaw.

  • Grilled pork with coconut rice and lemongrass sambal

    • Kduncan on March 23, 2021

      We enjoyed this, though I cooked the coconut rice differently than the recipe (directly in the coconut milk), everything else was straight to the recipe. If you are cooking the coconut rice, to the recipe, you need to let it soak for a long time, fyi (as well as marinading the pork overnight). Overall would do again.

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  • Published Oct 01 2013
  • Format Magazine
  • Page Count 176
  • 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.