Food & Wine Magazine, May 2018

  • Curry-spiced nut bars

    Curry-spiced nut bars (page 10)

    from Food & Wine Magazine, May 2018 Food & Wine Magazine, May 2018

    • Categories: Brownies, slices & bars; Snacks; Cooking ahead; Vegan
    • Ingredients: raw cashew nuts; raw almonds; raw walnuts; virgin coconut oil; Madras curry powder; puffed brown rice; toasted coconut chips; dates; flax meal; toasted sesame seeds; brown rice syrup
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  • Party melt

    • Rinshin on May 10, 2018

      This was a flop. Using cast iron skillet made parmesan cheese stick to the pan badly. Never again.

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  • Published May 01 2018
  • Format Magazine
  • Page Count 200
  • 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.