Food & Wine Annual Cookbook 2011: An Entire Year of Recipes by Food & Wine Magazine

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Notes about Recipes in this book

  • Ricotta-and-mushroom crostini

    • Breadcrumbs on March 31, 2013

      p. 21 - Scrumptious! Earthy and elegant this makes a lovely antipasti for a lighter meal to be served afterwards. I used a combination of King Oyster & Shitake mushrooms. My ricotta was fresh from Catalidi. K grilled our Crostini. Perfect w red wine, a really lovely starter course. NB that the F&W website has edited this recipe and uses white wine vs red and lemon juice vs ketchup. Interesting and worth a try though we did love this version! Photos here:

    • stef on July 30, 2016

      This made a lovely lunch with a salad and a glass of white wine. Everyone raved about it

  • Sriracha-and-wasabi deviled eggs

    • pattyatbryce on February 10, 2020

      These are on the salty, spicy side: but in the way you want to have a cold beer and gobble them.

  • Leek-and-mushroom croquettes

    • eroachTN on August 10, 2020

      These were a hit! The recipe said it makes 12 but I 8 so they were a little bigger because i was using them as a side and not an appetizer. I added some extra garlic but otherwise stuck to the recipe. I will absolutely be making them again.

  • Escarole-and-roasted-broccoli salad with anchovy dressing

    • nicolepellegrini on November 29, 2020

      An unexpected combination of ingredients but I really enjoyed it. Sort of like a Caesar salad-type flavor with the bitter greens and roasted broccoli. Would make again and was a nice green vegetable dish to have for Thanksgiving as I could prep it in advance and just toss altogether when it was time to sit and eat.

  • Chicken posole

    • wkhull on October 14, 2018

      Substituted 1 can each of white and yellow hominy and 4 t fresh oregano. Combined ~1/2-1/3 C each of thinly sliced radishes and cilantro to salsa. Added 1/2 cup scallion greens to pot at end. Served with the salsa and chopped avocado. Used skin-on chicken which renders a lot of fat. In future, would make this a reheat-next-day-soup, so easier to remove fat before heating.

  • Mushroom-barley soup

    • stef on September 28, 2016

      Made this in instant pot. Sauted onion, celery sage carrots. Added sliced brown mushrooms from costco, presoaked dried mushrooms which I proccessed in food processor. Juice from soaking was also added. 22 minutes the waited 10 minutes before release. Everything cooked perfectly

  • Oven-fried chicken

    • nicolepellegrini on October 11, 2013

      Absolutely wonderful! Easy to make, and a nice quick way to satisfy a craving for fried chicken without all the grease. You could easily adjust the seasonings, too, for different flavors but I loved how this came out and it's going to be a regular in my kitchen now.

  • Chicken stir-fry

    • Gmontefusco on June 18, 2020

      I could not find this recipe in my copy of this book.

  • Stuffed poblano peppers with a walnut sauce

    • Bloominanglophile on January 10, 2015

      My Chiles en Nogada experience in Santa Fe has haunted me for many years, and I knew that I needed to make the dish someday. I haven't done a lot of research, so I don't know how traditional this version is, but it was delicious. Does take a bit of prep time, as chiles need to be roasted, peeled, the filling made and the chiles stuffed and baked. One of my favorite Mexican dishes!

  • Grilled balsamic-and-garlic flank steak

    • nicolepellegrini on September 07, 2020

      Simple yet excellent way to prepare flank steak - husband loved it. I let it marinade for about 2 hours before grilling. My 1.75 pound steak was perfectly medium-rare in 9 minutes.

  • Black pepper jerky

    • Aggie92 on January 14, 2016

      Really good jerky marinade. I used a family pack of chicken breasts (5 large ones) cut with the grain into about 1/8" slices. The marinade makes way too much so I cut it in half except for the cracked black pepper. Dried the jerky in my food dehydrator (set to 160 degrees) for 6-7 hours.

  • Braised pork belly with pickled radishes

    • nicolepellegrini on March 31, 2017

      My go-to way to make pork belly. Easy and it has that rich, sweet flavor just like the roast pork I always remember from Chinese restaurants. Great in fried rice or over plain white rice with mustard greens or other Chinese greens.

  • Grilled fish with artichoke caponata

    • nicolepellegrini on April 12, 2020

      Made this for Good Friday dinner, was quite good. I liked that the artichoke caponata could be made in advance (and was better with a little time to meld flavors) and then the fish cooked in a flash. (I made under the broiler instead of grilling.)

  • Herb-broiled fish with lemon aioli

    • nicolepellegrini on August 19, 2020

      A simple fish dish that's perfectly fine for a weeknight, nothing too memorable. I didn't feel like broiling the lemon in advance to add to the aioli really added any extra flavor to it.

  • Coconut-cashew rice

    • infotrop on April 21, 2018

      keep your eye on the toasting gets golden very quickly. Tasty accompaniment to Haitian Pork Griot

  • Stir-fried red rice with sliced sirloin steak and peas

    • nicolepellegrini on July 14, 2020

      Very very good - though I adjusted some of the ingredient quantities a bit (6oz sirloin for 4-6 servings? Maybe if I was making this as an appetizer or as part of a buffet dinner, but not as a main meal.) Used 2 sirloin steaks and also upped the quantity of rice. Really liked the way it looked, and was a nice way to use up a mixed up dark greens from my garden (swiss chard, kale, etc.)

  • Barley-and-grilled-vegetable salad

    • nicolepellegrini on July 04, 2020

      This made quite a lot of salad! I did like it, though. The walnut dressing was a little different and went nicely with the barley. I could see making this with whatever vegetables I had on hand to grill up (or even as a way to use up some leftover grilled mixed vegetables.)

  • Slow-cooker chickpea-and-ham-hock stew

    • nicolepellegrini on March 23, 2014

      Great flavor, nice easy way to may a substantial meal out of hocks and beans. My only comment is that 8 cups of water as called for wouldn't fit in my slow-cooker with the other ingredients as called for (I used about 6 instead) and it took easily an hour+ longer for the benas and potatoes to be tender than as called for in the instructions. So definitely adjust as necessary for the size of your slow-cooker and freshness of the dried beans.

  • Sausage-and-bread stuffing

    • nicolepellegrini on November 29, 2020

      Basic but pretty good stuffing. Next time I would make bread cubes smaller than suggested, as it just seemed awkward to have big pieces of bread with little minced vegetables.

  • Fast fix for canned cranberry sauce

    • stef on November 27, 2018

      A very nice cranberry chutney. The balsamic vinegar and fresh ginger make it very flavorful

  • Sophie's iced tea

    • Hopper on August 29, 2020

      page 364

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  • ISBN 10 1603201807
  • ISBN 13 9781603201803
  • Published Apr 05 2011
  • Format Hardcover
  • Page Count 440
  • Language English
  • Countries United States
  • Publisher Food & Wine Books
  • Imprint Food & Wine Books

Publishers Text

Food & Wine magazine's annual recipe collection is filled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cookbook authors and our own Test Kitchen. Food & Wine brings you the very best recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch, all from talented cooks and chefs from around the world. Some highlights include: Sweet and Sticky Hot Wings, Lemony Chickpea and Oven-Dried Tomato Stew, Cornmeal- Crusted Fish with Green-Tomato Tartar Sauce, Herb-Roasted Pork Subs with Garlicky Spinach and Butterscotch Stickybuns.

Also, you'll find inside:

  • A variety of tips on fail-safe cooking techniques, essential ingredients and the best kitchen equipment
  • A comprehensive guide full of suggestions for affordable and accessible wines to match the recipe
  • A pairing chart to match wines with everybody's favorite dishes
  • A color-coded guide calls out staff favorites, as well as vegetarian, healthy and make-ahead dishes

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