Food & Wine Magazine, July 2015: The Chef Issue

  • Pickled shrimp (page 30)

    from Food & Wine Magazine, July 2015: The Chef Issue Food & Wine Magazine, July 2015

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Cooking ahead
    • Ingredients: kosher salt; shrimp; lemons; garlic; Vidalia onions; bay leaves; parsley; crab boil seasoning
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Notes about Recipes in this book

  • Mexican grilled-corn salad with citrus aioli

    • twoyolks on August 22, 2015

      The citrus flavor was a bit too strong. Also, the texture of the corn isn't fully soft but isn't as firm as corn normally is.

  • Peach crisp with brown butter crumble

    • Bloominanglophile on September 08, 2025

      This was a delicious way to use up part of a case of peaches that was threatening to go bad. I used about 6.5 peaches (didn't weigh them), so probably between 2 and 3lbs. I would like more oats and less flour, so I would increase the oats by 1/4 cup and decrease the flour by 1/4 cup next time and see how that works out. Regardless, this was delicious, but made me sad that this will probably be the last of the peaches for this season!

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  • Published Jul 01 2015
  • Format Magazine
  • Page Count 180
  • 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.