Dinner Special: 150+ Recipes for a Great Meal Any Night of the Week by Food & Wine Magazine

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  • Spinach, feta and tarragon frittata
  • Grilled tomato crostini [Melissa Rubel Jacobson]
    • Categories: Grills & BBQ; Appetizers / starters; Spring; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; grape tomatoes; heirloom tomatoes; ciabatta bread; basil
  • Little gem lettuce with roasted beets and feta dressing [Tara Stevens]
    • Categories: Dressings & marinades; Salads; Side dish; Spring; Vegetarian
    • Ingredients: cumin seeds; beets; red onions; honey; feta cheese; Greek yogurt; lemons; little gem lettuce
    • Accompaniments: Spinach, feta and tarragon frittata
  • Cheese enchiladas with red chile sauce [Aarón Sánchez]
    • Categories: How to...; Spring; Mexican; Vegetarian
    • Ingredients: red chile sauce; corn tortillas; mozzarella cheese; scallions
  • Skillet corn and peppers with cilantro-lime mayo [Linton Hopkins]
  • Crudités à la Mexicaine [David Tanis]
    • Categories: Appetizers / starters; Spring; Mexican; Vegan; Vegetarian
    • Ingredients: Kirby cucumbers; carrots; radishes; ground guajillo chiles; Key limes
    • Categories: Cocktails / drinks (with alcohol); Spring; Mexican
    • Ingredients: reposado tequila; limes; agave nectar
  • Grilled tuna with smoked-almond romesco sauce [Nick Fauchald]
    • Categories: Dips, spreads & salsas; Spring
    • Ingredients: butter; parsley; lemons; anchovy paste
    • Categories: Sauces for fish; Spring; Vegan; Vegetarian
    • Ingredients: capers; lemons; parsley
    • Categories: Sauces for fish; Spring; Vegetarian
    • Ingredients: mayonnaise; basil; chives; ground cayenne pepper; heavy cream
  • Sweet-and-sour green beans [Grace Parisi]
  • Quinoa pilaf with dates, olives and arugula [Kay Chun]
  • Tequila-chipotle shrimp [Deborah Schneider]
  • Spanish rice [Lorena Herrara]
  • Charred broccolini and escarole salad [Justin Chapple]
    • Categories: Grills & BBQ; Salads; Side dish; Spring; Vegan; Vegetarian
    • Ingredients: broccolini; sourdough bread; Champagne vinegar; red onions; escarole; red chiles
    • Accompaniments: Tequila-chipotle shrimp [Deborah Schneider]
  • Fish tacos with tomatillo-jalapeño salsa [Deborah Schneider]
    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Main course; Spring; Mexican
    • Ingredients: tomatillos; cilantro; jalapeño chiles; limes; halibut fillets; corn tortillas; avocados; red onions; cucumbers
    • Categories: Sandwiches & burgers; Main course; Spring; Asian; Mexican
    • Ingredients: tilapia; panko breadcrumbs; green cabbage; lettuce; cilantro; scallions; hoisin sauce; mayonnaise; sweet pickle relish; corn tortillas
    • Categories: Grills & BBQ; Sandwiches & burgers; Main course; Spring; Mexican
    • Ingredients: salmon fillets; ground cumin; chile powder; ground coffee; corn tortillas; green cabbage; tomatillos; avocados
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  • Spicy pea guacamole [Enrique Olivera]
    • Categories: Dips, spreads & salsas; Side dish; Spring; Mexican; Vegetarian; Vegan
    • Ingredients: serrano chiles; cilantro; frozen peas; avocados; tortilla chips
    • Accompaniments: Grilled shrimp tacos [Tim Byres]
  • Black bean and yellow rice salad
    • Categories: Rice dishes; Salads; Side dish; Spring; Mexican; Vegetarian; Vegan
    • Ingredients: onions; turmeric; ground cumin; long grain rice; bay leaves; canned black beans; green peppers; tomatoes; parsley
    • Accompaniments: Grilled shrimp tacos [Tim Byres]
  • Seared scallops with Pinot gris butter sauce [Hugh Acheson]
  • Cauliflower puree with horseradish and caraway [Justin Chapple]

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  • ISBN 10 0848756126
  • ISBN 13 9780848756123
  • Published Apr 10 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Food & Wine

Publishers Text

For the first time, Food & Wine presents delicious menus—one classic recipe with two ultimate sides, complete with wine pairings, tips for leftovers, and a technique for each main recipe in one essential volume. Each recipe is gorgeously photographed and each technique is clearly illustrated. Many recipes are perfected in Food & Wine's test kitchen and many are sourced from celebrity chefs. Daniel Holzman of NYC's Meatball Shop shares his Meatballs in Tomato Sauce; the meal planner pairs it with Broccoli Rabe with Black Olives and Lemon Zest, and Romaine and Tomato Salad. F&W Tips include 5 Uses for Leftover Meatballs and the illustrated technique explains How to Make Uniform Meatballs. Looking for something a little lighter? Pair Ted Allen's Pan-Roasted Salmon with Tomato Vinaigrette with a Squash Gratin and Couscous with Red Lentils and Easy Preserved Lemons; F&W Tips include 3 More Ways to Prepare Salmon and the technique illustrates How to Remove Salmon Skin. Chock full of delicious dishes and endless tips and techniques, Dinner Special will be your go-to cookbook every week, all year long.

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