Food & Wine Magazine, September 2018: 40th Anniversary Special Edition

  • Grand Marnier soufflé

    Grand Marnier soufflé (page 15)

    from Food & Wine Magazine, September 2018: 40th Anniversary Special Edition Food & Wine Magazine, September 2018 by Jacques Pépin

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: Grand Marnier; oranges; eggs; egg whites; milk
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Ham steaks in Madeira sauce

    • bktravels on February 17, 2025

      I cooked this a little differently sauteeing mushrooms and shallots in butter separately. We included the optional peas which added some nice color. The sauce did not thicken a lot, but it was still very tasty. We used to make (late 1970s!) an Easter ham in Madeira sauce from a Gourmet recipe that became a family favorite. This was a nice way to recall those delicious flavors in an easy mid-week recipe.

  • French pearl

    • debkellie on May 01, 2022

      Great cocktail to celebrate May Day! Perfect.

  • Tangy corn salsa

    • Myrica on April 02, 2022

      Essential flavor the the accompanying soup.

  • Farro and green olive salad with walnuts and raisins

    • babyfork on October 24, 2018

      This was good and it makes a lot! I measured out the amount of green olives called for in the recipe and didn't quite add them all because even though I love olives it really was a lot of olives! I oversalted just a tad so the pecorino really wasn't necessary as it is very salty too. When the salad was chilled overnight it didn't taste as salty and I added some grated pecorino, but I think it can stand on its own without it.

    • babyfork on October 02, 2020

      Made this again and tinkered a bit with the dressing.

    • chawkins on June 10, 2026

      This does make a lot. I made half a recipe and the two of us could not finish it even though it was very good. According to Food and Wine, this was one of their 40 best ever recipes in 2018. I used dark raisins instead of golden, parmesan instead of pecorino and oly 3.5 oz of olives instead of 5.5 oz.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Sep 01 2018
  • Format Magazine
  • Page Count 104
  • 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.