Food & Wine Annual Cookbook 2010: An Entire Year of Recipes by Food & Wine Magazine

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    • Categories: Pasta, doughs & sauces; Spice / herb blends & rubs; Quick / easy; Appetizers / starters; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: udon noodles; nori; vegetable oil; kosher salt
    • Categories: Dips, spreads & salsas; Egg dishes; Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Entertaining & parties; American South; Vegetarian
    • Ingredients: eggs; white vinegar; white bread; mayonnaise; yellow mustard; paprika
    • Categories: Quick / easy; Snacks; Cooking ahead; Cooking for a crowd; Vegetarian
    • Ingredients: Rice Chex cereal; salted mixed nuts; sesame sticks; pretzel nuggets; butter; maple syrup; soy sauce; Thai red curry paste; Asian rice cracker mix
    • Categories: Quick / easy; Snacks; Cooking ahead; Thai; Vegan; Vegetarian
    • Ingredients: peanut oil; kaffir lime leaves; dried red chiles; raw peanuts; garlic
    • Categories: Snacks; Cooking for a crowd; Asian; Vegan; Vegetarian
    • Ingredients: raw peanuts; lemons or limes; shallots; kaffir lime leaves
    • Categories: Appetizers / starters; Italian
    • Ingredients: chicken livers; white onions; sage; rosemary; anchovies; capers; Cognac; baguette bread
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking ahead; Cooking for a crowd
    • Ingredients: bacon; chicken livers; white pepper; tart apples; ground allspice; Calvados; half and half cream; egg yolks
    • Accompaniments: Pickled red onion
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking ahead
    • Ingredients: yellow mustard seeds; butter; shallots; chicken livers; Cognac; parsley; caper berries
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: heirloom tomatoes; yellow tomatoes; parsley; thyme; cherry tomatoes
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Japanese
    • Ingredients: dashi stock granules; roasted salted cashew nuts; lump crabmeat; scallions; shiitake mushrooms
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking ahead
    • Ingredients: sorrel; chicken stock; gelatin; white pepper; heavy cream; crème fraîche
    • Categories: Mousses, trifles, custards & creams; Sauces, general; Appetizers / starters; Spring; Vegetarian
    • Ingredients: artichokes; heavy cream; white pepper; frozen fava beans; sage; rosemary; tomatoes
    • Categories: Quick / easy; Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Vegetarian
    • Ingredients: onions; marinated artichokes; dry white wine; frozen spinach; cream cheese; Parmigiano Reggiano cheese; lemons; Tabasco sauce; pocket bread; za'atar; sweet paprika
    • Categories: Quick / easy; Snacks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: pocket bread; za'atar; sweet paprika
    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Vegetarian
    • Ingredients: jarred piquillo peppers; ricotta cheese; herbs of your choice
    • Categories: Dips, spreads & salsas; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: jarred piquillo peppers; canned chickpeas
    • Categories: Salads; Side dish; Entertaining & parties; Vegetarian
    • Ingredients: potato salad; jarred piquillo peppers
    • Categories: Dips, spreads & salsas; Quick / easy; Cooking ahead; Entertaining & parties; Low fat; Vegan; Vegetarian
    • Ingredients: tomatoes; sweet onions; cilantro; jalapeño chiles; limes; cucumbers
    • Categories: Dips, spreads & salsas; Quick / easy; Vegetarian
    • Ingredients: whole wheat pita bread; rosemary; soft tofu; avocados; sour cream; Greek yogurt; limes; honey; curry powder; mint
    • Categories: Dips, spreads & salsas; Syrian; Vegan; Vegetarian
    • Ingredients: dried fava beans; Aleppo red pepper flakes; tahini
    • Categories: Dips, spreads & salsas; Quick / easy; Entertaining & parties; Syrian; Vegan; Vegetarian
    • Ingredients: pine nuts; sliced almonds; walnuts; dry-roasted pistachio nuts; roasted unsalted cashew nuts; red peppers; sweet onions; breadcrumbs; ground cayenne pepper
    • Categories: Dips, spreads & salsas; Quick / easy; Cooking ahead; Cooking for a crowd
    • Ingredients: sweet onions; fresh ginger; Madras curry powder; Major Grey's chutney; cream cheese; mayonnaise; limes; scallions; cilantro; lump crabmeat
    • Categories: Dips, spreads & salsas; Quick / easy; Mexican; Vegetarian
    • Ingredients: avocados; tomatoes; red onions; cilantro; mint; jalapeño chiles; limes; queso Oaxaca
    • Categories: Quick / easy; Appetizers / starters; Cooking for a crowd; Vegetarian
    • Ingredients: peasant bread; Kalamata olives; dried red pepper flakes; dried oregano; goat cheese
    • Categories: Quick / easy; Appetizers / starters; Cooking ahead; American South; Vegetarian
    • Ingredients: goat cheese; smoked cheddar cheese; mayonnaise; canned pimentos; scallions; sweet pickle relish; onion powder; Tabasco sauce

Notes about this book

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Notes about Recipes in this book

  • Grilled Niçoise tuna steaks

    • Aggie92 on September 03, 2016

      This marinade is quick, easy and oh so good. Only cooking for two, so I cut the marinade in half. Didn't have any ground fennel so I used fennel seeds. Whizzed up the marinade my mini chopper and it bruised the seeds enough to release a pleasant fennel flavor. Would be good with swordfish or wild salmon.

  • Chicken salad with zucchini, lemon and pine nuts

    • nicolepellegrini on January 21, 2023

      This was really unique and tasty - great for a light dinner. I used a mandoline to make very thin zucchini strips so I didn't have to marinade them for so long.

  • Chicken drumsticks with Asian barbecue sauce

  • Penne with asparagus, sage and peas

    • nicolepellegrini on May 31, 2021

      Disappointingly bland. Too much broth, too long of a cook time, just...nothing worth repeating even when using the best in-season ingredients.

  • Glass noodle stir-fry

    • nicolepellegrini on July 07, 2020

      Did not care for this at all. First, the time estimate is laughable unless you are a professional chef with serious knife skills. Took me an hour to thinly slice up all those vegetables into match sticks...and then all the effort didn't turn out to be worth it. The rice wine vinegar/orange juice seasoning combination was weird and too sour, I had to try to salvage the dish with some other seasonings (more sesame oil, some soy sauce, a little chili sauce). Also was just oily from all the vegetable oil, too many noodles and veggies to realistically fit in even the biggest stir-fry/non-stick pan a home cook is going to have. Definitely won't be making again.

  • Fennel and aged pecorino salad

    • nicolepellegrini on March 24, 2021

      Quite clean and refreshing - a good winter salad and went well with a heavier risotto main course.

  • Root-vegetable gratin

    • nicolepellegrini on December 28, 2020

      I used the last fresh turnip from my garden instead of rutabaga, and milk instead of heavy cream. I was shocked at how delicious this was, especially as I had to keep resisting the urge to add some more spice or seasoning - it didn't need it! The thin slicing and long cooking time rendered the vegetables so sweet and delicious, with just a hint of browning/char from the final step under the broiler. I could see this becoming a holiday tradition dish for me - so easy to throw together and so, so good.

  • Basil vinaigrette

    • nicolepellegrini on July 13, 2015

      Simple, tasty vinaigrette. I used crispy browned garlic instead of raw as called for (I can't eat raw garlic) which gave it a nutty flavor without the heaviness of a pesto. Nice over a mixed summer salad of chopped tomatoes, green beans and corn.

  • Romaine salad with grilled sourdough croutons

    • nicolepellegrini on August 25, 2020

      Decent quick Caesar-style salad. I added in some radicchio that I had to use instead of just romaine.

  • Quinoa salad with sugar snap peas

    • eliza on April 14, 2016

      This recipe is available on Food and Wine website.

  • Scallops with chestnut sauce and crisp sage

    • apattin on January 19, 2014

      The sauce is not much to look at, but it is very tasty. Gets better with time (sweeter). Used it over turkey tenderloins.

  • Chilled zucchini soup with purslane

    • Bloominanglophile on July 28, 2014

      This soup looked so cool and refreshing and was so beautifully presented in the accompanying picture that I just had to try it. Unfortunately it didn't live up to the hype I created in my mind. The taste just didn't wow me. I also halved the recipe, which should have made 6 servings in what looks like a regular-sized shallow soup bowl. I got only 4 servings. Regardless, I would like to try it again and play around with it to develop a deeper tasting soup--I really want to like this recipe! I could imagine it served in those chichi small glasses they sell nowadays for hors d'oeuvres.

  • Café Cubano

    • Bloominanglophile on October 26, 2015

      Stumbling on this recipe started the whole Cuban-themed breakfast for my husband. He spent the last year in Florida, and often talks about the Cuban coffee he had, or "rocketfuel" because it has so much sugar! I made a half recipe, and it wasn't bad for my first attempt. I think more espresso needs to be added to the sugar to dissolve it a bit more, as quite a bit of it was left in the bottom of the espresso cups. It was fun to make, and is a change from the usual cup of coffee, cappuccino or latte! BTW, the Cook Cuban authors recommend Bustelo or Pilon brand coffee for an authentic Café Cubano.

  • Heirloom tomato salad

    • Bloominanglophile on January 11, 2015

      This is good, but if you have beautiful heirloom tomatoes, you're basically gilding the lily.

  • Watermelon salad with feta and mint [Jacques Pépin]

    • chawkins on June 18, 2017

      Jacques Pepin recipe. Excellent version of watermelon, feta and mint salad. The addition of kalamata olives and sweet onions and the use of lemon juice in the dressing tones down the sweetness of the watermelon, makes for a more savory version of this usually too sweet salad. Don't skip the kalamata olives even though they are optional.

    • sosayi on August 22, 2019

      This was really delicious and a great addition to a groaning table of summer salads. Left out the olives (as there was an accompanying cheese and olive plate right next to it) and subbed red pepper flakes for the tabasco (rental kitchen woes), but it still was incredibly good and well balanced. Would make again.

    • pattyatbryce on January 03, 2022

      I look forward to this every summer. I love the hot sauce balance and everything else. The leftover juice could be a great cocktail...

  • Black bean soup with crispy tortillas

  • Crab, avocado and asparagus salad

    • danibattle on May 25, 2014

  • Fried chicken liver, bacon and tomato salad with ranch dressing

    • sosayi on January 16, 2019

  • Roasted radishes with radish greens

    • Tee.Tee on July 08, 2020

      Easy and delicious it’s a simple introductory recipe.

  • Avgolemono chicken soup with rice

    • eroachTN on January 14, 2021

      I used cauliflower rice in lieu of regular rice to make it low carb. Turned out great!

  • Bacon, onion and rye bread stuffing

    • eroachTN on December 14, 2020

      I made with my own homemade gluten free bread and it was as huge hit. Everyone LOVED it at our Friendsgiving meal. The bread was the only thing I changed.

  • Ful medammes

    • White_m on January 27, 2023

      Page 17. Artichoke custards

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Reviews about Recipes in this Book

  • ISBN 10 1603201203
  • ISBN 13 9781603201209
  • Published Apr 05 2010
  • Format Hardcover
  • Page Count 424
  • Language English
  • Countries United States
  • Publisher Time Inc Home Entertaiment
  • Imprint Time Inc Home Entertaiment

Publishers Text

The contributors include the culinary world's finest, with such cookbook authors, chefs, and food luminaries as Jean-Georges Vongerichten, David Chang, and Bobby Flay. Mouthwatering dishes from Curtis Stone, Francois Payard and Thomas Keller were tested on home appliances, making them easy to re-create. The exceptionally clear recipes will enable you to create impressive restaurant-style dishes in your own kitchen. The recipes in "Food & Wine Annual Cookbook 2010" reflect the many ways to cook today; real food that real people who want to eat well can actually prepare.

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