Food & Wine Magazine, June 2017

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  • Greens pasta salad

    • hirsheys on May 27, 2019

      Made this today to use 2 veggies from my CSA box - asparagus and arugula. I made a half batch and it made a vat, though I did use slightly more pasta than half a pound (I used what was left in the box - about 10 oz). This came out delicious, Spring-y, and light. The dressing also isn't thick and heavy like some pasta salads. I had to make two small substitutions - I used white wine vinegar instead of champagne vinegar, and large macaroni instead of campanelle - both worked well. I think this would be easily adaptable. (I also cooked the pasta in the same water the veggies had cooked in with no issues.) Yum!

    • jhallen on October 11, 2019

      This was one of the most bland, tasteless dishes I have ever eaten.

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  • Published Jun 01 2017
  • Format Magazine
  • Page Count 112
  • 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, 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.