Food & Wine Magazine, March 2026

  • Coconut cauliflower bisque

    Coconut cauliflower bisque (page 27)

    from Food & Wine Magazine, March 2026 Food & Wine Magazine, March 2026 by Frank Brigsten

    • Categories: Soups; Cooking ahead; Vegetarian; Vegan
    • Ingredients: neutral oil of your choice; yellow onions; celery; carrots; cauliflower; fresh ginger; soy sauce; garlic; Sriracha sauce; vegetable stock; coconut milk
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Notes about Recipes in this book

  • Sesame beef

    • jdejong on March 05, 2026

      Marinated the beef for about 5 hours. I did not double dredge the beef as the recipe called for. The sauce was good.I added a bit of Korean chili flake to spice it up. The flank steak was tender. I served this with chow mein noodles. Will probably not make this recipe again because I have similar recipes that I prefer and are less time consuming.

  • Lamb chops with honey-mint vinaigrette

    • jdejong on March 08, 2026

      Made this with lamb chops that I marinated overnight. Fantastic flavor on the lamb, but the star of the show was the vinaigrette! It emulsified into the most velvety sauce. Using the leftover vinaigrette on omelettes this morning.

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  • Published Mar 01 2026
  • Format Magazine
  • Page Count 100
  • Language English
  • Countries United States

Publishers Text

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