Food & Wine Magazine, March 2018: The Photography Issue

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  • Corvino house fries

    Corvino house fries (page 36)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: How to...; Appetizers / starters; Side dish; Vegetarian; Vegan
    • Ingredients: baking potatoes; distilled vinegar; neutral oil of your choice
    show
  • Cauliflower korma with blackened raisins

    Cauliflower korma with blackened raisins (page 40)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Meera Sodha

    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: cauliflower; yellow onions; garlic; fresh ginger; garam masala; ground cardamom; ground cayenne pepper; ground almonds; honey; Greek yogurt; raisins; sliced almonds
    show
  • Squash and black-eyed pea coconut curry

    Squash and black-eyed pea coconut curry (page 40)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Meera Sodha

    • Categories: Curry; Main course; Indian; Vegetarian; Vegan
    • Ingredients: acorn squash; garam masala; coconut oil; mustard seeds; yellow onions; serrano chiles; canned black-eyed peas; tomatoes; turmeric; canned coconut milk
    show
  • Caramelized red onion rice with tamarind

    Caramelized red onion rice with tamarind (page 41)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Meera Sodha

    • Categories: Rice dishes; Main course; Side dish; Indian; Vegetarian; Vegan
    • Ingredients: basmati rice; sesame seeds; coconut oil; red onions; cumin seeds; tamarind paste; ground cayenne pepper
    show

  • Pickled mango salad with Thai bird chile (page 41)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Meera Sodha

    • Categories: Salads; Side dish; Indian; Vegetarian; Vegan
    • Ingredients: red onions; limes; mangoes; Thai bird chiles
    show
  • Cacio e pepe butter

    Cacio e pepe butter (page 42)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Justin Chapple

    • Categories: Dips, spreads & salsas; Cooking ahead; Italian; Vegetarian
    • Ingredients: butter; pecorino Romano cheese; black peppercorns
    show
  • Toasted spice butter

    Toasted spice butter (page 42)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Justin Chapple

    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: coriander seeds; fennel seeds; caraway seeds; black peppercorns; butter
    show
  • Ancho-lime butter

    Ancho-lime butter (page 42)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Justin Chapple

    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: butter; ancho chiles; chives; limes; dried red pepper flakes
    show

  • Tri-tip roast with ancho-lime butter (page 44)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Justin Chapple

    • Categories: Dips, spreads & salsas; Main course
    • Ingredients: beef tri-tip roast; butter; ancho chiles; chives; limes; dried red pepper flakes
    show
  • Spaghetti with cacio e pepe butter

    Spaghetti with cacio e pepe butter (page 44)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Justin Chapple

    • Categories: Pasta, doughs & sauces; Dips, spreads & salsas; Main course; Italian; Vegetarian
    • Ingredients: broccoli rabe; spaghetti pasta; butter; pecorino Romano cheese; black peppercorns
    show
  • Duck breasts with toasted spice butter

    Duck breasts with toasted spice butter (page 44)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018 by Justin Chapple

    • Categories: Dips, spreads & salsas; Main course
    • Ingredients: duck breasts; coriander seeds; fennel seeds; caraway seeds; black peppercorns; butter
    show

  • Willett rye swizzle (page 54)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: rye whiskey; limes; aromatic bitters; Tippleman's Double Spiced Falernum cocktail syrup
    show
  • Master dashi

    Master dashi (page 86)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Stocks; Japanese
    • Ingredients: kombu; katsuobushi
    show
  • Yuzu ponzu

    Yuzu ponzu (page 86)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Sauces, general; Japanese
    • Ingredients: soy sauce; sake; mirin; kombu; katsuobushi; yuzu juice
    show
  • Chawanmushi

    Chawanmushi (page 86)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Egg dishes; Appetizers / starters; Japanese
    • Ingredients: eggs; kombu; katsuobushi; reduced salt soy sauce; sake; soy sauce; mirin; yuzu juice
    show

  • Bok choy, shiitakes, and root vegetables in dashi (page 86)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Soups; Japanese
    • Ingredients: kombu; katsuobushi; carrots; celery root; baby turnips; baby bok choy; shiitake mushrooms
    show
  • Crispy tilefish with ponzu butter

    Crispy tilefish with ponzu butter (page 86)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Dips, spreads & salsas; Main course; Japanese
    • Ingredients: tilefish; enoki mushrooms; soy sauce; sake; mirin; kombu; katsuobushi; yuzu juice; butter
    show
  • Canchánchara cocktail

    Canchánchara cocktail (page 87)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Cocktails / drinks (with alcohol); Cuban
    • Ingredients: honey; limes; añejo rum
    show
  • Ropa vieja

    Ropa vieja (page 87)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: beef skirt steaks; white onions; green peppers; bay leaves; ground cumin; dried oregano; dry white wine; canned crushed tomatoes
    • Accompaniments: Boiled yuca with garlicky onions
    show
  • Cuban-style black beans

    Cuban-style black beans (page 88)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Side dish; Cuban; Vegetarian; Vegan
    • Ingredients: dried black beans; white onions; green peppers; bay leaves; dry white wine; ground cumin; dried oregano; tomato paste
    • Accompaniments: Boiled yuca with garlicky onions
    show
  • Boiled yuca with garlicky onions

    Boiled yuca with garlicky onions (page 88)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    show
  • Crispy fried sweet plantains

    Crispy fried sweet plantains (page 89)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Side dish; Cuban; Vegetarian; Vegan
    • Ingredients: canola oil; plantains
    show

  • Toasted rice pilaf (page 89)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Rice dishes; Side dish; Cuban; Vegetarian; Vegan
    • Ingredients: jasmine rice
    show
  • Burnt caramel flan

    Burnt caramel flan (page 89)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Mousses, trifles, custards & creams; Dessert; Cuban
    • Ingredients: sugar; eggs; milk; condensed milk; vanilla beans; heavy cream; añejo rum
    show
  • Cambodian rice noodle soup

    Cambodian rice noodle soup (page 90)

    from Food & Wine Magazine, March 2018: The Photography Issue Food & Wine Magazine, March 2018

    • Categories: Soups; Cambodian
    • Ingredients: dried shrimp; pork neck bones; pork tenderloin; chicken drumsticks; scallions; sweet potatoes; carrots; bok choy; daikon radishes; garlic; soy sauce; fish sauce; ground pork; bean sprouts; shrimp; rice vermicelli noodles; green leaf lettuce; cilantro; pickled green chiles; Thai bird's eye chiles; chile paste; limes
    show

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  • Published Mar 01 2018
  • Format Magazine
  • Page Count 96
  • 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.