Food & Wine Magazine, September 2017: Special Travel Issue: Spain

  • Baked kabocha falafel with almond-milk yogurt

    Baked kabocha falafel with almond-milk yogurt (page 66)

    from Food & Wine Magazine, September 2017: Special Travel Issue: Spain Food & Wine Magazine, September 2017

    • Categories: Main course; Spanish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: coconut oil; kabocha squash; chickpea flour; parsley; cilantro; ground coriander; ground cumin; ground cayenne pepper; lemons; sesame seeds; black sesame seeds; almond milk yogurt; mint
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Notes about Recipes in this book

  • Citrus-chile marinated pork tenderloin

    • twoyolks on November 03, 2017

      The pork is nice and the sauce provides some extra flavor. The flavor is dominated by the paprika; the orange doesn't really come through. I ended up (accidentally) marinating the pork for 3 days without any negative impact. I also added salt to the marinade.

  • Gambas al ajillo

    • Rinshin on April 01, 2021

      Loved it. Added button mushrooms, baby artichokes and red sweet pepper with pink shrimp for more variety. As I was tasting, I wanted more salt flavor so added Momofuku savory salt which made this much tastier. Easy dish for sharing at small table communal style. Photo added

    • Rinshin on August 30, 2024

      Made this again - this time using frozen seafood mix from Asian market, frozen oysters and mussels I had on hand and going more Japanese by adding zucchini, red peppers and button mushrooms (ajillo is super popular in Japan). Served with toasted baguette points and baked asparagus with parmesan.

  • Steak with Arabic sauces

    • Barb_N on August 31, 2017

      We made the sauces for dinner with rib eyes on the grill. These are flavorful sauces that are easy to make and enhance the steak. I added cilantro to the salsa verde. We all preferred it to the red sauce.

  • Grilled octopus with potatoes (Pulpo a la Gallega)

    • Rinshin on June 13, 2022

      This was delicious using already boiled and frozen octopus. I never cook with fresh octopus. Grilling octopus brings out fabulous flavor. Added quickly microwaved pea pods as well.

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  • Published Sep 01 2017
  • Format Magazine
  • Page Count 126
  • 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 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.