Food & Wine Annual Cookbook 2005: An Entire Year of Recipes by Food & Wine Magazine and Dana Cowan

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    • Categories: Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: baking potatoes; vegetable oil
  • Fiery carrot dip
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: carrots; harissa paste; ground cumin; ground ginger; feta cheese; black olives
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking for a crowd
    • Ingredients: shallots; dry vermouth; cream cheese; crème fraîche; mayonnaise; chives; tarragon; ground cayenne pepper; lump crabmeat; breadcrumbs; pita chips
  • Crudités with creamy pistachio dip
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Cooking for a crowd; Vegetarian
    • Ingredients: pistachio nuts; shallots; Champagne vinegar; mayonnaise; crème fraîche; parsley; tarragon; black peppercorns; Belgian endive
  • Indian-spiced edamame
    • Categories: Quick / easy; Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: edamame beans; Indian chile powder; black peppercorns
  • Toasted rosemary pecans
    • Categories: Quick / easy; Appetizers / starters; Cooking ahead; Fall / autumn; Vegetarian
    • Ingredients: pecans; dried rosemary
  • Celery root-potato pancakes with green apple sour cream
    • Categories: Pancakes, waffles & crêpes; Quick / easy; Sauces, general; Appetizers / starters; Vegetarian
    • Ingredients: baking potatoes; onions; celery root; vegetable oil; sour cream; green-skinned apples
  • Sesame-coated sweet potato croquettes
    • Categories: Fried doughs; Appetizers / starters; South African (RSA); Vegetarian
    • Ingredients: sweet potatoes; ground cinnamon; ground allspice; extra-sharp cheddar cheese; sesame seeds; vegetable oil
    • Categories: Pancakes, waffles & crêpes; Chutneys, pickles & relishes; Appetizers / starters; Cooking for a crowd; Russian; Vegetarian
    • Ingredients: chickpea flour; fennel seeds; caraway seeds; turmeric; black peppercorns; dried red pepper flakes; onions; shallots; green chiles; cilantro; fresh ginger; pineapple; white onions; serrano chiles; mint; limes
    • Categories: Quick / easy; Fried doughs; Appetizers / starters; Cooking for a crowd; Vegetarian
    • Ingredients: mozzarella cheese; vegetable oil; store-cupboard ingredients
  • Crispy fried chicken livers
    • Categories: Quick / easy; Appetizers / starters
    • Ingredients: panko breadcrumbs; all-purpose flour; black peppercorns; chicken livers; vegetable oil; lemons
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking ahead; Cooking for a crowd
    • Ingredients: chicken livers; brandy; bay leaves; garlic; red onions; pancetta; anchovies; tomato paste; balsamic vinegar; sweet vermouth; heavy cream; thyme; sage; black peppercorns; baguette bread
    • Accompaniments: Spiced prune chutney
  • Smoky deviled eggs
    • Categories: Quick / easy; Egg dishes; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: eggs; crème fraîche; mayonnaise; cornichons; red onions; black peppercorns; white pepper; pimentón
    • Categories: Quick / easy; Stuffing; Sauces, general; Dips, spreads & salsas; Appetizers / starters; Asian
    • Ingredients: soy sauce; rice vinegar; chile and garlic sauce; fresh ginger; ground pork; water chestnuts; scallions; white pepper; shiitake mushrooms
    • Categories: Grills & BBQ; Appetizers / starters; Cooking ahead; Summer; Picnics & outdoors; Vegetarian
    • Ingredients: zucchini; red bell peppers; goat cheese; Calamata olives; basil; mint; parsley; tarragon; capers; black peppercorns
  • Prosciutto, tomato and olive bruschetta
    • Categories: Quick / easy; Appetizers / starters; Italian
    • Ingredients: cherry tomatoes; basil; oil-cured black olives; black peppercorns; peasant bread; prosciutto
    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead
    • Ingredients: frozen puff pastry; yogurt; potatoes; crème fraîche; scallions; parsley; apple cider vinegar; black peppercorns; hard-cooked eggs; caviar; lemons
    • Categories: Quick / easy; Sauces for poultry; Vegetarian
    • Ingredients: heavy cream; buttermilk
    • Categories: Mousses, trifles, custards & creams; Salads; Appetizers / starters; Italian
    • Ingredients: half and half cream; gelatin powder; goat cheese; cherry tomatoes; tomatoes; shallots; chives; basil; black peppercorns; baby arugula
  • Warm onion flans with fresh tomato sauce
    • Categories: Mousses, trifles, custards & creams; Sauces, general; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: onions; heavy cream; black peppercorns; garlic; tomatoes; thyme; oregano; chives
    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; Lebanese; Vegetarian
    • Ingredients: all-purpose flour; onions; sumac; black peppercorns; frozen spinach; pine nuts
  • Mini tartes flambées
    • Categories: Quick / easy; Pies, tarts & pastries; Appetizers / starters; Cooking for a crowd; French
    • Ingredients: egg roll wrappers; slab bacon; sour cream; black peppercorns; onions
  • Caramelized onion and Gruyère tart
    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; French; Vegetarian
    • Ingredients: onions; dry Marsala wine; white peppercorns; Gruyère cheese; white cornmeal; all-purpose flour; butter
  • Turkish cigars
    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; Turkish; Vegetarian
    • Ingredients: feta cheese; mixed herbs; black peppercorns; phyllo dough
  • Tuna rolls with roasted shallot-wasabi sauce
    • Categories: Fried doughs; Sauces, general; Appetizers / starters; Cooking ahead; Asian
    • Ingredients: shallots; wasabi powder; soy sauce; sesame oil; sushi grade tuna; mayonnaise; sambal oelek; baby spinach; sesame seeds; scallions; phyllo dough; vegetable oil

Notes about this book

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Notes about Recipes in this book

  • Asparagus and potato salad with Riesling-tarragon vinaigrette

    • apattin on April 26, 2020

      I subbed Thai basil for tarragon and scallions for chives because it's what I had (covid 19, not going out unless starving). Too much basil, as I knew would happen, but it's tasty.

  • Cranberry bean stew with potatoes and bell peppers

    • michalow on January 01, 2021

      Flavorful and simple to prepare. I skipped the potatoes and served with cornbread.

  • Sesame-crusted tuna steaks

    • aeader on September 19, 2022

      Simple and very tasty. The sesame seeds are very flavorful, but not overpowering. Cooking time was perfect despite the fact that our steaks were a little thicker. I was skeptical of the mayo as an accompaniment, but it worked well. Very easy, would definitely repeat. We served with mashed potatoes, but would be good on a bed of greens.

  • Tuscan-style spareribs with balsamic glaze

    • aeader on January 01, 2022

      The ribs were excellent - perfectly tender and moist, with great flavor. I used 5lb of meaty pork spareribs and cooked them in a roasting pan. I decreased the salt to 1Tbsp based on the previous review. I used 1/2 the amount of rosemary because I only had dried rosemary rather than fresh. I let them marinate for 1 hour instead of 2 because I was short on time.

    • Rinshin on February 15, 2017

      Followed the recipe completely. I used very meaty pork ribs which produced succulent textured ribs and although it was tasty, I thought the saltiness was too pronounced. I would halve the salt next time and add garlic. I missed the taste of garlic. The 2 hour baking time was perfect for the meaty ribs, but it may be too long for more common pork ribs. I like to repeat this recipe again with less salt, adding garlic, and watching the time in the oven depending on the thickness of ribs.

  • Chicken breasts with spinach, leek and saffron sauce

    • aeader on April 23, 2022

      Delicious. Great flavor without feeling heavy, despite the cream in the recipe. Used two chicken breasts and halved everything else. Served it over linguine. My sauce really cooked down in that last 10 minutes so there wasn't a lot of it but it was very flavorful. Was quick enough (45 min) to do on a weeknight.

  • Moussaka with yogurt Béchamel

    • Rinshin on October 01, 2018

      The taste of filling is delicious and it fully marries all the ingredients together without any one ingredient being prominent. The top sauce came out with a subtle taste of onion throughout and it was at the perfect consistency for spreading and the amount was enough to fully cover the top. Where this recipe failed me was the eggplant itself. Mine was not cooked fully in 30 min baking at 350 F and 2 min broiling. This was after prebaking the slices for 10 min and broiling for 2 min. I had to cover with aluminum foil and bake additional 25 min at 375 F. Next time I am pan frying the slices in small amount of oil to make sure the pieces were cooked through before baking. Used ground turkey and it was a good substitue for ground lamb. Halved the recipe for about 5 servings.

  • Chicken stuffed with prosciutto, spinach and Boursin

    • Rutabaga on January 04, 2017

      This dish was greeted with much enthusiasm from both my husband and five-year-old. They give it rave reviews! Fortunately, it's also not difficult to prepare if you have the ingredients on hand. I didn't bother with adding cornstarch to the sauce, but just reduced the wine and stock on the stove before adding the remaining Boursin.

  • Creamy chicken stew

    • wkhull on October 10, 2018

      Simple but tasty meat and potato stew; good use of drumsticks. Did not stay true to the recipe. Used rendered duck fat for oil, then omitted heavy cream. Upped the mushroom, potato, and carrots content. Vegetables and drumsticks were not cooked through with recommended cooking time, so would simmer vegetables 15 minutes, then add chicken for 20 more minutes; or transfer to slow-cooker. Would have been nice with more broth, so adding 4 C next time. Also, would just use 6-8 drumsticks instead of trying to cook two different cuts of meat.

  • Cider-caramelized apple pound cake

    • ashallen on October 11, 2021

      Very nice pound cake! Close-crumbed, tender, buttery, and very moist from lots of apples. Very solid apple flavor. I didn't make the glaze since we were happy with the richness/sweetness level of the plain cake, but since the cake isn't super-sweet (tartness from apples balances sweetness), I could see using it if making this cake for a group. I craved some more specificity from the recipe on making the apples, but since the cake turned out well, the recipe is either robust enough to handle some variability or my guesses on what it was looking for were correct. The trimmed weight of my apple slices was 22 oz, I cut them 3/8-1/4" thick, and their volume in syrup once cooked was 2.5 cups. In the future, I might try slicing them smaller/thinner (removing them once cooked from syrup, then further reducing syrup) since they migrated a bit towards the bottom of the pan during cooking. Also, given how moist the cake was, I'd probably make sure I didn't have any more than 2.5 c cooked apples.

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  • ISBN 10 1932624015
  • ISBN 13 9781932624014
  • Published May 05 2005
  • Format Hardcover
  • Page Count 408
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher American Express Food & Wine,U.S.
  • Imprint American Express Food & Wine,U.S.

Publishers Text

More than 900,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during the year 2004--more than 500 dishes accompanied by scrumptious-looking photographs. But that's not all: the volume includes 50 all-new kitchen tips, as well as an extensive glossary of readily-available wines. The contributors remain absolutely stellar, cuisine's finest, including Jean-Georges Vongerichten, Jacques Pépin, and Paula Wolfert. Such recipes as the mouthwatering Fettuccine with Mushrooms and Prosciutto, Beef Tenderloin with Bacon and Creamed Leeks, and Double Dark Chocolate Cupcakes with Peanut Butter Filling are kitchen-tested on home equipment, making them easy to re-create. 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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