Food & Wine Magazine, December 2013

  • Carrot jam

    Carrot jam (page 28)

    from Food & Wine Magazine, December 2013 Food & Wine Magazine, December 2013 by Eugenia Bone

    • Categories: Jams, jellies & preserves; Cooking ahead
    • Ingredients: carrots; sugar; lemons; cinnamon sticks
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Notes about Recipes in this book

  • Mustard-roasted pork loin with squash polenta

    • Barb_N on September 22, 2016

      I can't say I followed this recipe, rather used it for inspiration. I braised a pork shoulder with the same seasonings, and ended up serving the roasted squash without making the polenta. I think, as written, this would be a company worthy stunner.

  • Cream of leek and potato soup

    • Yildiz100 on November 05, 2017

      Made with white wine instead of vermouth and liked this version better. This makes a rather thin, elegant soup. Better with an extra dollop of creme fraiche on top of each bowl. I dont think I will make this again though, as no one is going back for the leftovers.

  • Farro and green olive salad with walnuts and raisins

    • thekitchenchronicles on November 03, 2014

      http://www.thekitchenchronicles.com/2014/01/15/farro-green-olive-salad-with-walnuts-raisins/

  • Porcini-and-chestnut soup

    • babyfork on October 01, 2020

      This was delicious. I used homemade unsalted chicken broth and added 1.75 tsp kosher salt. Followed the recipe exactly.

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  • Published Dec 01 2013
  • Format Magazine
  • Page Count 248
  • Language English
  • Countries United States

Publishers Text

Each issue of Food and Travel includes gourmet traveller guides to destinations around the world, ensuring you can enjoy the best food, wine, restaurants and markets. If you’re after a relaxing weekend trip, take a look at our 48-hour city breaks. Try some of our mouth-watering recipes and cook up a feast for friends and family, enjoying them with expert wine recommendations from our resident sommelier.