Food & Wine Best of the Best Cookbook Recipes, Volume 13 (2010): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine

  • Lemon icebox pie

    from Food & Wine Best of the Best Cookbook Recipes, Volume 13 (2010): The Best Recipes from the 25 Best Cookbooks of the Year Food & Wine Best of the Best Cookbook Recipes, Volume 13 (2010) by Food & Wine

    • Categories: Pies, tarts & pastries; Ice cream & frozen desserts; Dessert; American South
    • Ingredients: graham crackers; condensed milk; lemons; egg yolks; heavy cream
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Notes about Recipes in this book

  • Chicken leg confit with lemon-olive vinaigrette

    • SpatulaCity on April 07, 2023

      Chicken had delicious flavor but was too salty for me. I didn’t think the olive lemon sauce was particularly tasty. Would much prefer a caper sauce or something brighter. Served with sautéed green beans and shallots

  • Cheesy corkscrews with crunchy bacon topping

    • SpatulaCity on April 03, 2023

      Really good. Loved the bacon crumbs on top! Cheddar and Pecorino is a great combo. I don’t think I crushed the potato chips finely enough - it didn’t get extra crunchy and some of the larger chip pieces got a little soft, almost like a stale texture. Honestly will probably stick with bread crumbs instead of potato chips in the future. Personally I wanted more seasoning - I added some onion and garlic powder and paprika.

  • Broccoli cheddar cornbread

    • SpatulaCity on April 07, 2023

      Did not care for this at all. The sweetness of the cornbread mix with kind of mushy broccoli was not a good combo for us. There’s a note in the instructions that if you’d like a less sweet cornbread to use your favorite savory recipe.

  • Onion marinated flank steak with tomatoes

    • nicolepellegrini on June 27, 2015

      Easy, good tasting, certainly needs to be served with something else (I made a fresh summer corn and basil salad and served with steak sauce along with tortilla chips.) The onion marinade did tenderize the steak, but also made it very "pale"--like a citrus marinade would--on the outside. So even after grilling it looked weirdly "white" on the outside which was kind of off-putting from a visual standpoint.

  • Bulgur salad with tuna, olives & feta

    • SpatulaCity on April 04, 2023

      Simple and very tasty. Subbed farro for Bulgar, and added cherry tomatoes as the recipe suggested. Made for a very happy lunch! Also great with arugula

  • Caesar salad burger

    • SpatulaCity on June 26, 2023

      Yum! Loved this so much! I added sliced tomatoes to the burger, and a layer of Parmesan melted right on top of the patty, but otherwise made as directed. Loved the sharpness and garlicky goodness of a Caesar salad made in burger form. It definitely elevates the burger experience!

  • Pork chops with plums & Chinese spices

    • chawkins on June 15, 2017

      Diana Henry recipe. Super easy, very little hands on time. The chops were moist and quite tasty. I used agave nectar instead of honey and used less than the amount called for. My plums were not over-ripe, they were firm to the touch and retained their shape after baking.

  • Chicken with red wine vinegar, tomato & shallots

    • jzanger on February 22, 2013

      Great flavor, even without the fresh tarragon, though I suspect the tarragon would finish it really nicely. We ate this with mashed sweet potatoes and Israeli couscous. The sauce did take a fair amount of time to reduce at the end, to which I did add a touch more honey... The result was worth my patience. Be warned-- this is not a low-calorie chicken recipe!

    • MKinLA on June 08, 2014

      Really terrific recipe. Don't fear the 3/4 cup red wine vinegar; the acidity cooks out of the sauce. jzanger is right - with a dollop of creme fraiche at the end (and browning the chicken in butter), this is not low-calorie cooking, but it's also really, really tasty - the kind of not-too-difficult, high-impact recipe that's perfect for company. Interestingly enough, I made this with couscous as well (Ina Garten's curried couscous from her first book). jzanger, you must try it with the fresh tarragon - finishes the dish expertly.

  • Farro

    • chawkins on June 19, 2023

      This recipe is not in my copy of the cookbook.

  • Seared tuna with sweet-sour onions

    • nicolepellegrini on June 30, 2015

      Simple, easy to make, ok, but nothing that blew me out of the water.

  • Veal stew with mushrooms & peas

    • nicolepellegrini on November 21, 2020

      Very good and comforting. I was lucky enough to find fresh peas at the supermarket so I used those, and I also used half-and-half cream for a slightly lighter (though still creamy) sauce.

  • Lamb stew with sweet potatoes & barley

    • nicolepellegrini on August 09, 2020

      Very rich and hearty stew. A fair amount of work with the staged addition of different ingredients but it did pay off in layers of flavor. I liked how the sweetness of the dried fruit balanced out the spiciness.

    • breakthroughc on November 22, 2021

      Delicious stew. Rich, hearty, spicy and filling. Mine was much saucier than the picture. My sweet potatoes also cook down too much. It is a keeper recipe, I would just add the sweet potatoes in the last 20 minutes of cooking.

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  • ISBN 10 1603201572
  • ISBN 13 9781603201575
  • Published Sep 14 2010
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Food & Wine
  • Imprint Food & Wine Books


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