Food & Wine Annual Cookbook 2007: An Entire Year of Recipes by Food & Wine Magazine

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    • Categories: Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: pine nuts; goat cheese; rosemary; thyme; piment d'Espelette; baby artichokes; cherry tomatoes; Niçoise olives
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: figs; goat cheese
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    • Categories: Appetizers / starters; Italian
    • Ingredients: chickpea flour; chives; goat cheese; parsley; rosemary; tomatoes; poblano chiles; capers; oil-cured black olives; anchovies; basil
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: almonds; parsley; goat cheese; Fuyu persimmons
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre
    • Ingredients: mascarpone cheese; honey; Medjool dates; speck (Italian); parsley; lemons
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    • Categories: Grills & BBQ; Appetizers / starters; Canapés / hors d'oeuvre; Argentinian; Vegetarian
    • Ingredients: provolone cheese; dried oregano; dried red pepper flakes
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre
    • Ingredients: ricotta cheese; dried oregano; baguette bread; anchovies; black peppercorns
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: milk; ciabatta bread; radishes; arugula
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: caraway seeds; baguette bread; heavy cream; Gouda cheese
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian
    • Ingredients: tomatoes; jalapeño chiles; tequila; Monterey Jack cheese; cilantro
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Lebanese; Low fat; Vegetarian
    • Ingredients: scallions; chile powder; ground coriander; ground cumin; jalapeño chiles; lebni cheese
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    • Categories: Dips, spreads & salsas; Appetizers / starters; French; Vegetarian
    • Ingredients: walnuts; Camembert cheese; walnut oil; wild mushrooms; parsley; sage
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    • Categories: Bread & rolls, savory; Appetizers / starters; Venezuelan; Colombian
    • Ingredients: Mexican chorizo sausages; milk; masa; mozzarella cheese
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    • Categories: Bread & rolls, savory; Sandwiches & burgers; Appetizers / starters; Venezuelan; Colombian
    • Ingredients: arepa flour; Oaxaca cheese; serrano ham
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    • Categories: Cakes, small; Appetizers / starters; Vegetarian
    • Ingredients: stone-ground yellow cornmeal; milk; green zebra tomatoes; Parmesan cheese; basil; ricotta cheese
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    • Categories: Salads; Appetizers / starters
    • Ingredients: green tomatoes; bacon; stone-ground yellow cornmeal; dried thyme; frisée
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: poblano chiles; tomatillos; cilantro; avocados; limes
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    • Categories: Pies, tarts & pastries; Appetizers / starters; French; Vegetarian
    • Ingredients: cherry tomatoes; sherry vinegar; honey; puff pastry; chives
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    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: grape tomatoes; garlic; dried red pepper flakes; rosemary; dried oregano; ciabatta bread
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    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: tomatoes; cilantro; limes; serrano chiles
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    • Categories: Appetizers / starters
    • Ingredients: crème fraîche; dill; tarragon; chives; celery leaves; potatoes; smoked sturgeon
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    • Categories: Fried doughs; Appetizers / starters; Vegetarian
    • Ingredients: shiitake mushrooms; milk; ground cayenne pepper; Gruyère cheese; Parmesan cheese; parsley
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    • Categories: Salads; Appetizers / starters
    • Ingredients: baby artichokes; carrots; celery; coriander seeds; bay leaves; thyme; crème fraîche; chives; lump crabmeat
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre
    • Ingredients: potatoes; Italian sausages; Gruyère cheese; Parmesan cheese; thyme; rosemary
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: sweet potatoes; cottage cheese; chives; Italian bread
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Notes about this book

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Notes about Recipes in this book

  • Beef chili with beans [Grant Achatz]

    • Breadcrumbs on February 18, 2012

      p. 138 - Thought we'd give this recipe a try for Superbowl 2012 and we were pleased with this recipe, a nice change from our house chili recipe. I opted to use 1.5lbs of beef vs the 3 called for and added two cans of beans instead. The recipe also calls for 5 chipotle chilies in adobo which would have been way too hot for our tastes so I used 1.5 and the chili was plenty hot for us. A really good chili that I'd happily make again. I thought the addition of beef broth really deepened the flavours of the dish. Yum! Served w grated cheese, chopped green onions and tortilla chips as toppings - added to taste.

  • Warm chanterelle and frisée salad

    • Breadcrumbs on November 27, 2011

      p. 46 - This was good but in our view, not the greatest use of lovely chanterelles. I think the textures of the wilted frisee and the cooked mushrooms were too similar. The flavours were nice together with the bite of the lettuce countering the rich, earthy flavour of the mushrooms and the tang of the pecorino. Good but not good enough to make again. Pity. Usually we love F&W recipes.

  • Fregola and blood orange salad with arugula

    • Breadcrumbs on May 06, 2015

      p. 280 – Quick and delicious, one of my favourite pastas and this makes for a great use of it and blood oranges. The pecorino atop is a must. I stirred in some grilled red peppers and this worked really well with the other ingredients. Delicious, I’d definitely make this one again. Photos here: http://chowhound.chow.com/topics/1012106?commentId=9551718#9551718

  • Mustard-and-herb chicken

    • Avocet on September 17, 2021

      This was very good and easy. I used bone in thighs and just cooked them a little longer. I didn't bother with the onion sauce, but it would probably be nice. p.106.

  • Butternut squash soup

    • nicolepellegrini on February 01, 2021

      Made this to use up some veggies in my fridge (and some canned goods in the pantry.) Was actually better than I'd expected and my husband really enjoyed it. More satisfying than a typical vegetable/bean soup with that thick butternut squash base to it.

  • Lemony broccoli and chickpea rigatoni

    • nicolepellegrini on November 18, 2020

      Decent weeknight/quickcook dinner. A little overpowering on the garlic amount for me - I'd cut back on that and also the amount of olive oil as it finished a bit oily to my tastes.

  • Curried pork and squash

    • nicolepellegrini on January 29, 2019

      The flavor combinations in this recipe intrigued me: curry and balsamic vinegar? Ended up being very good and different together. I doubled the amount of butternut squash as it seemed wasteful to just use 1/2 cup and I wanted more veggies in the dish. Very nice wintery flavors for a cold day.

  • Grilled pork tenderloin salad

    • nicolepellegrini on March 14, 2021

      This was very tasty - a great combination of flavors. I prepared about half the recipe for just the two of us, adjusting ingredients accordingly.

  • Grilled pork chops with orange barbecue sauce

    • nicolepellegrini on September 15, 2018

      Tasty and simple. Prepared using thin-cut pork chops so I cut the cooktime down; the marinade and quick-cook kept them from getting dried out and tough.

  • Marinated pork chops with herb salsa

    • nicolepellegrini on September 14, 2019

      Tasty and easy. The marinade kept the pork chops moist and I liked the mixed herb "salsa".

  • Halibut with soy-ginger dressing

    • nicolepellegrini on July 09, 2019

      Tasty and very, very easy. I did reduce the oven temperature to 425F and cooked for 12 minutes and the halibut was perfect - I really didn't want to overcook such delicate fish.

  • Salmon with mushroom sauce

    • nicolepellegrini on February 11, 2019

      A unique and rather elegant-tasting salmon preparation. Wasn't sure how the flavors would come together but it worked and was relatively simple to prepare.

  • Bean salad with basil vinaigrette

    • nicolepellegrini on July 13, 2020

      This was just ok. Nothing special nor memorable.

  • Seared scallops and corn cakes with bacon vinaigrette

    • nicolepellegrini on June 04, 2018

      This was a fair amount of work, but well worth it as far as we were concerned. The corn "cakes" (really little savory pancakes) were the best part and I will make on their own again for sure. We also really enjoyed the bacon vinaigrette on the salad and with the scallops.

  • Celery root and potato puree

    • nicolepellegrini on January 17, 2021

      Made this to serve with a venison stew. I'm not a huge fan of mashed potatoes on their own and I liked how the celery root seemed to lighten it up and add some more flavor.

  • Farro and green bean salad

    • nicolepellegrini on May 06, 2021

      Delicious. Added a bit more olive oil than listed to balance out the tartness from the vinegar. Also think this would be nice with a little sharp cheese added as a finishing touch.

  • Peel-and-eat shrimp with barbecue spices [Bobby Flay]

    • clkandel on November 08, 2017

      Great with Corn and Cheese Grits (p.274).

    • pattyatbryce on January 03, 2022

      Perfect. Best BBQ shrimp I've found in a book.

  • Spinach salad with warm bacon vinaigrette

    • pvia on May 19, 2015

      Vinaigrette was great.

  • Shredded Parmesan Brussels sprouts

    • pvia on May 20, 2015

      Very good way to make roasted Brussels sprouts.

  • Hanger steak with shallots and mushrooms [Daniel Boulud]

    • rionafaith on March 03, 2017

      Nice recipe for hanger steak, fairly quick and easy.

  • Hamburgers with chowchow

    • wkhull on October 21, 2018

      Used 1 C red bell pepper and 1 1/2 C yellow onion. Simple and delicious; plenty of chow chow left-overs.

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Reviews about Recipes in this Book

  • ISBN 10 193262418X
  • ISBN 13 9781932624182
  • Published Apr 01 2007
  • Format Hardcover
  • 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 2006 - more than 500 dishes 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 Eric Ripert. Mouthwatering recipes like Smokey Spiced T-Bone Steaks with Chilean Salsa (from Stephen Raichlen, author of Barbeque Bible), Spring Pea Falafel with Marinated Radishes and Minted Yogurt (from personal chef Nicki Reiss), and Fluffy, Buttery Cinnamon Rolls (Deborah Racicot of New York's Gotham Bar & Grill) were tested on home appliances, making them easy to re-create. 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; dishes that reflect the many ways we cook today.

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