Food & Wine Annual Cookbook 2008: An Entire Year of Recipes by Food & Wine Magazine and Dana Cowin and Kate Heddings

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Notes about Recipes in this book

  • Mushroom barley soup with mini meatballs

    • Breadcrumbs on September 03, 2012

      p. 290 - Who doesn’t love meatballs in soup? Though this was intended to be a make-ahead meal for a weeknight, the aromas of the soup simmering away on the stove proved to be too enticing and we couldn’t resist the temptation to ladle ourselves some sample bowls! The meatballs are very simple in terms of prep and ingredients. I went with basil vs parsley and added some fresh garlic to the meat mixture since I simply can’t imagine meatballs without garlic! They cook directly in the soup so the flavours of the broth are further enhanced. I don’t think I’ve ever made meatballs w ground sirloin before however they really do make for a flavourful, dense meatball that holds up well in a soup. When I serve this during the week I plan to add some chopped spinach to the broth and top w some fresh parmesan. Excellent recipe and love that it makes for a quick, delicious make-ahead meal. Photos here: http://chowhound.chow.com/topics/866162#7563740

    • apattin on September 26, 2020

      Added 1 slice of chopped turkey bacon,, because I had it. It was a good addition to a good, simple soup. I roasted the meatballs (used chicken, because I had it) and added to the soup at the end,

  • Chopped salad with apple vinaigrette

    • rivergait on September 10, 2014

      This was great. Paul Newman's "old style" chopped salad served at his restaurant. He said, "Use a spoon".

  • Roasted pork loin with saba

    • TrishaCP on September 20, 2016

      I found this searching for saba recipes. It was tasty and flavorful- but be careful on cooking the pork to the temperature you want. We weren't able to marinade overnight, but it turned out fine with just a few hours soaking time. The sauce was good with polenta.

  • Bucatini with sausage and peas

    • nicolepellegrini on July 08, 2020

      A great weeknight dinner - also a good way to use up some jarred tomato sauce and other pantry/freezer staples you might have piled up for covid-emergencies! I made with large rigatoni as I didn't have bucatini on hand, and also used some fresh peas as they're in season right now. Substantial and a nice flavor from just about a 40 minute cook time on the sauce.

  • Raw corn and radish salad with spicy lime dressing

    • nicolepellegrini on July 01, 2015

      Really lovely combination of flavors, perfect recipe to make in early summer when you can get sweet white corn and peppery radishes straight from the garden or farm stand. The cumin, honey and lime give it a subtle complexity. I added a little red bell pepper and lime rind just for color and a little more intense lime flavor. Would be perfect for a summer BBQ.

  • Asian-style spicy coleslaw

    • nicolepellegrini on June 01, 2018

      This is good but it makes a LOT if you use recipe quantities; I quartered it for a dinner side for 2 people and will likely have leftovers. It's good but not the best Asian slaw I've made. You might want to cut down on the fish sauce depending on how much you like that flavor. I added some scallions as well to give it a little more onion-bite.

  • Tuna with Provençal vegetables

    • nicolepellegrini on March 23, 2020

      Very good and simple. I didn't have fennel so I used some celery instead.

  • Cornish hens with porcini-rice stuffing

    • nicolepellegrini on April 01, 2019

      Tasty and relatively simple way to make Cornish hens. I added some fresh mushrooms as well as the dried porcini.

  • Grilled pork chops with anchovies and Swiss chard

    • nicolepellegrini on April 21, 2018

      Excellent and super easy! The anchovy/garlic marinade really did tenderize the pork well and was so simple. I did use kale instead of swiss chard just because I had it on hand (and do tend to prefer it for this style of preparation.)

  • Tuscan pork stew with polenta

    • nicolepellegrini on October 04, 2016

      I've made this twice now and both times felt disappointed with how it turns out, given the amount of preparation time and work involved. I've used quality pasture-raised pork both times, which should be closer to the wild boar the chef says the recipe originally calls for...maybe that's the problem? Because it comes out way too dry and tough, even when adding additional broth/wine as the sauce cooks down (because otherwise there's not nearly enough). Maybe the recipe's been written/changed to be more suitable for supermarket-style fatty pork. Perhaps too it's something in boiling the meat before slow cooking it; I have to think this would come out better if the meat was floured and lightly fried first as I usually do when making a pork stew.

  • Roasted cauliflower with green olives and pine nuts

    • nicolepellegrini on June 14, 2020

      Tasty and simple. The cauliflower browned nicely and I loved the way the other flavors came together.

  • Prosciutto-wrapped halibut with asparagus sauce

    • nicolepellegrini on October 03, 2020

      This was very tasty and elegant for a recipe that's quite simple to put together - very much like a restaurant-style dish (if I'd plated it a little more carefully!) The asparagus sauce is delicious.

  • Pan-roasted salmon with tomato vinaigrette

    • nicolepellegrini on July 17, 2020

      Made this with some local plum tomatoes instead of cherry tomatoes (which aren't my favorite). Very nice and simple, great for a hot summer day when you don't want to fuss too much. Just enough cumin to give it a little extra flavor without being overpowering, and the cooking technique gave the salmon a perfect crust while not getting overcooked.

  • Roasted carrot and beet salad with oranges and arugula

    • Bloominanglophile on October 24, 2018

      This was a good, but involved roasted vegetable salad. I don't know if the rosemary, thyme and garlic are really necessary, as they are just put in the packet with the beets to roast, and then the beets are later peeled. One could probably get away with eliminating these ingredients. I also don't know if I am crazy about the lemon thyme sprinkled at the end--I think I would try regular thyme if I made this again.

  • Frost nip

    • Yildiz100 on November 22, 2018

      Fine, but needs a bit more acid for balance. I reduced the simple by half and it was quite sweet enough.

  • Honey-glazed roasted root vegetables

    • hillsboroks on February 04, 2017

      The honey and sherry vinegar add a nice new dimension to the roasted root vegetables. They were quite mellow and delicious and we really enjoyed them. I don't use celery root often but it was lovely here.

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  • ISBN 10 1932624244
  • ISBN 13 9781932624243
  • Published Mar 01 2008
  • Format Hardcover
  • Page Count 408
  • Language English
  • Countries United States
  • Publisher American Express Food & Wine Magazine Corporation
  • Imprint American Express Food & Wine Magazine Corporation

Publishers Text

Almost one million subscribers heartily agree: there's always something delicious going on in Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during 2007 more than 600 of them accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine's finest, including such cookbook authors, chefs, and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Al Roker. Plus, this year's volume is organized seasonally, so it's even easier to find the right recipe for the right occasion. Mouthwatering dishes like Emeril Lagasse's Shrimp-and-Corn Bisque, Mario Batali's T-Bone Fiorentina with Sautéed Spinach, and Thomas Keller's Over-the-Top Mushroom Quiche were tested on home appliances, making them easy to re-create and delicious to eat. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here's real food that real people who want to eat well can actually prepare; recipes that reflect the many ways we cook today.

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