Food & Wine Magazine, February 2019: The Home Issue

  • How to grind meat (page 22)

    from Food & Wine Magazine, February 2019: The Home Issue Food & Wine Magazine, February 2019

    • Categories: How to...
    • Ingredients: meat of your choice
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pork loin roast with caramelized onions and white wine-Dijon sauce

    • imaluckyducky on October 18, 2020

      5 stars! Quick to get into the oven, minimal effort for deliciousness. The mustard/wine/pan juice sauce is the perfect amount of acidity to cut through the richness of the pork, with an addicting umami kick. Leftovers make a really good sammich. Be warned this requires marinating overnight.

    • chawkins on March 12, 2021

      Very good pork roast, moist and perfectly cooked. I marinated for 20 hours. I was concerned that the brown sugar added to the sauce would make it too sweet but it was perfectly balanced. I made half a recipe since my loin was only a little over 2 lbs. I also used frozen pearl onions since cipollini onions are not available in my market.

    • Fyretigger on September 16, 2023

      Wonderfully delicious and easy for impressive results. I too had to substitute pearl for cipollini onions, and I added carrots for color and mushrooms because, yum! I used more of the marinade in the sauce for extra boldness

    • Acarroll on September 04, 2024

      Great! I used a smaller roast and pulled it out when at temp. The onions are an absolute necessity. Served with roasted broccoli and broccoli stem vinaigrette from the same magazine issue.

    • Fyretigger on April 28, 2025

      I used the marinade part of this recipe in making a porchetta-based pork loin roulade, marinating for 24 hours. The flavor perfectly permeated the meat, and every bite was equally flavorful. The acidity of the mustard nicely complimented the richness of the bacon wrapping the roast.

  • Roasted broccoli with broccoli stem vinaigrette

    • Acarroll on September 04, 2024

      Delicious. Roasted broccoli stems added such great flavor!

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 Feb 01 2019
  • 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.