Food & Wine Magazine, January 2018

  • Pork pies with pine nuts and dried fruit

    Pork pies with pine nuts and dried fruit (page 32)

    from Food & Wine Magazine, January 2018 Food & Wine Magazine, January 2018 by Alexander Lobrano

    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: pine nuts; frozen puff pastry; pork belly; dried cranberries; dried Turkish apricots; roasted unsalted pistachio nuts; white pepper
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Reviews about Recipes in this Book

  • Warm sausage and lentil salad

    • Kitchen Chronicles

      A fantastic and very rustic lunch- the lentils are earthy but bright and the garlic sausage is divine. Great served with a hunk of bread and strong mustard.

      Full review
  • Published Jan 01 2018
  • Format Magazine
  • Page Count 92
  • 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.