Food & Wine Magazine, December 2014

  • Pork-and-cider stew

    Pork-and-cider stew (page 44)

    from Food & Wine Magazine, December 2014 Food & Wine Magazine, December 2014

    • Categories: Stews & one-pot meals; Main course; Cooking ahead
    • Ingredients: pork shoulder; slab bacon; onions; garlic; sparkling apple cider (alcohol); chicken stock; bay leaves; heavy cream; whole grain mustard; sage
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Notes about this book

  • Rinshin on May 02, 2015

    One of my favorite magazine issues by far. Great recipes from some of the well known as well as not too well known chefs.

Notes about Recipes in this book

  • Blood orange-rosemary fizz

    • kateiscoooking on February 17, 2019

      WOW! This was so fabulous that we made it again the next night!

  • Roasted Brussels sprout and Gruyère quiche

    • twoyolks on December 16, 2014

      I like roasted Brussels sprouts and I like quiche, I do not like them together. The flavors did not work together.

  • Merguez-spiced Colorado lamb

    • chawkins on January 23, 2022

      Simple and delicious, not too spicy but I did cut the cayenne down to about half because of allergy issue.

  • Beef-and-farro soup

    • twoyolks on November 01, 2016

      This is a nice beef stew. It reminded me of a vegetable-beef soup with farro instead of barley. I used bone-in short ribs instead of chuck. After the beef was finished cooking, I removed the bones from the beef. I also used much less liquid in the soup (closer to 6 cups) most of which was beef stock with a little bit of chicken stock and some water. I'm not really sure the miso really added much flavor or umami to the soup.

  • Salmon with pickled carrots and bacon-fried potatoes

    • Rinshin on May 03, 2015

      Made the potatoes and salmon with skin on black sea bream. Skipped on carrots. Since I do not care for sweet tasting entree, used only 1 T honey. Curious about combining mustard with miso, but the amount of miso was too small compared to the mustard and it did not do much for this recipe. It tasted like mustard and honey like many other recipes and the addition of miso was totally wasted. Too bad since I wanted to like it.

  • Gingersnap sandwich cookies

    • dianev on December 07, 2014

      Recipe in online version is wrong! Magazine calls for 3 3/4 cups of flour, web version only 3/4 cups. Commenters on magazine site reported disaster.

    • thekitchenchronicles on March 28, 2016

      These are incredible. I made them from the magazine (so used the correct amount of flour) and they were a hit with everyone who ate them. They even have a little more depth of flavor than your standard gingersnaps plus the icing inside makes them more indulgent. They've also got a great chewy texture. I weighed my dough to make sure each part of the sandwich was identical and that worked well. Featured them on my blog: http://www.thekitchenchronicles.com/2015/12/22/gingersnap-sandwich-cookies/

  • Christmas-morning casserole

    • babyfork on November 30, 2016

      Made a double batch of this for Sammy's Surprise Puppy Shower. Very good. Guests seemed to enjoy and lots of compliments on it. Nice because you assemble the night before and then pop in the oven the day of.

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  • Published Dec 01 2014
  • Format Magazine
  • Page Count 208
  • Language English
  • Countries United States

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.