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

Search this book for Recipes »
  • Ginger-miso sweet pea spread
    • Categories: Dips, spreads & salsas; Vegan; Vegetarian; Dairy-free
    • Ingredients: scallions; fresh ginger; jalapeño chiles; frozen peas; yellow miso
    show
  • Blue-cheese-and-walnut dip with Waldorf crudités
    • Categories: Dips, spreads & salsas; Quick / easy; American; Vegetarian
    • Ingredients: walnuts; mayonnaise; buttermilk; shallots; blue cheese
    show
  • Crispy kale with lemon-yogurt dip
    • Categories: Dips, spreads & salsas; Appetizers / starters; Low fat; Vegetarian
    • Ingredients: kale; Greek yogurt; lemons
    show
    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: Greek yogurt; mayonnaise; buttermilk; tomato paste; harissa paste
    show
    • Categories: Dips, spreads & salsas; American; Vegetarian
    • Ingredients: canola oil; shallots; scallions; onions; sour cream
    show
  • Creamy beet dip with white crudités
    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: red onions; beets; honey; sour cream
    show
  • Smoked-trout salad with avocado and grapefruit
    • Categories: Salads; Appetizers / starters
    • Ingredients: smoked trout; red grapefruits; avocados; arugula; Belgian endive; red onions; radishes
    show
  • Anchovy-and-roasted-pepper salad with goat cheese
    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: red peppers; yellow peppers; Sicilian olives; canned anchovies; capers; rosemary; goat cheese; peasant bread
    show
  • Grilled-trout spread
    • Categories: Dips, spreads & salsas; Grills & BBQ
    • Ingredients: scallions; capers; parsley; lemons; mayonnaise; rainbow trout; picholine olives; red onions
    show
  • Guacamole with charred jalapeño and scallions
    • Categories: Dips, spreads & salsas; Mexican; Low fat; Vegan; Vegetarian
    • Ingredients: jalapeño chiles; scallions; avocados; cilantro; limes
    show
  • Porcini-and-pecan pâté
    • Categories: Dips, spreads & salsas; Low fat; Vegan; Vegetarian
    • Ingredients: pecans; dried porcini mushrooms; portobello mushrooms; tamari; nutritional yeast flakes; rosemary; sun-dried tomatoes; light miso
    show
  • Roasted-cauliflower-and-sesame spread
    • Categories: Dips, spreads & salsas; Cooking ahead; Vegan; Vegetarian
    • Ingredients: cauliflower; fresh ginger; ground coriander; tahini; cilantro; sesame seeds
    show
    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: canned chickpeas; cherry peppers
    show
  • Easy hummus with tahini
    • Categories: Dips, spreads & salsas; Quick / easy; Middle Eastern; Vegan; Vegetarian
    • Ingredients: canned chickpeas; tahini; sweet smoked paprika
    show
  • Potato salad with hummus-yogurt dressing
    • Categories: Dressings & marinades; Dips, spreads & salsas; Salads; Side dish; Middle Eastern; Vegetarian
    • Ingredients: canned chickpeas; tahini; sweet smoked paprika; potatoes; yogurt; celery; cornichons; parsley; sweet onions
    show
  • Hummus deviled eggs
    • Categories: Dips, spreads & salsas; Egg dishes; Appetizers / starters; Middle Eastern; Vegetarian
    • Ingredients: canned chickpeas; tahini; sweet smoked paprika; eggs; mayonnaise; ground cayenne pepper
    show
    • Categories: Dips, spreads & salsas; Soups; Italian; Middle Eastern
    • Ingredients: canned chickpeas; tahini; sweet smoked paprika; onions; cabbage; zucchini; green beans; canned tomatoes; chicken broth; ditalini pasta
    show
  • White bean dip with parsley oil
    • Categories: Dips, spreads & salsas; Dressings & marinades; Vegan; Vegetarian
    • Ingredients: dried cannellini beans; garlic; thyme; bay leaves; parsley; celery leaves; olive oil
    show
    • Categories: Quick / easy; Appetizers / starters; Vegetarian
    • Ingredients: walnut bread; fig jam; blue cheese; thyme
    show
    • Categories: Salads; Quick / easy; Side dish; Vegan; Vegetarian
    • Ingredients: satsuma oranges; oil-cured black olives; mint
    show
    • Categories: Quick / easy; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: roasted piquillo peppers; parsley; Marcona almonds
    show
  • Green lentil hummus
    • Categories: Dips, spreads & salsas; Middle Eastern
    • Ingredients: chicken stock; green lentils; bay leaves; tahini; ground cumin; cilantro; ground cayenne pepper
    show
  • Mushroom, butternut squash and Gruyère tart
    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: butternut squash; shallots; assorted mushrooms; sherry vinegar; nutmeg; puff pastry; egg yolks; crème fraîche; Gruyère cheese; thyme
    show
  • Roquefort soufflés
    • Categories: Egg dishes; Appetizers / starters; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; milk; ground cayenne pepper; Roquefort cheese; eggs; chives
    show
  • Cherry tomato tart with basil
    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: all-purpose flour; heavy cream; cherry tomatoes; basil
    show

Notes about this book

This book does not currently have any notes.

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: http://chowhound.chow.com/topics/896120#7987445

    • stef on July 30, 2016

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

  • Sophie's iced tea

    • Hopper on August 29, 2020

      page 364

  • 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 pork tenderloins with vegetable curry

    • nicolepellegrini on June 05, 2021

      The flavor of the vegetable curry was fine, but if I made it again I would adjust the cooktime/order in which vegetables were added. The zucchini was basically mush from adding so early; next time I'd put it in near the end with the kale. I used ginger-citrus seasoning on the pork as well, instead of just salt and pepper as directed.

  • 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.)

  • Golden flounder with caper-almond dressing

    • nicolepellegrini on June 05, 2021

      The caper-almond dressing was delicious and I could see using it on other fish preparations as well.

  • 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.

  • Linguine with walnut and broccoli rabe pesto

    • nicolepellegrini on March 03, 2022

      This was a nice twist on a pesto sauce - not bitter at all, as I thought it might be. I browned the garlic in some of the olive oil first.

  • 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.

  • Beet-and-blood-orange salad with mint

    • nicolepellegrini on April 21, 2021

      This was a unique twist on the typical orange and beet salad by reversing the colors - using yellow beets and blood oranges. Flavor-wise it was pretty much what you would expect though, but a nice light salad side for a hearty meat dish.

  • 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.

  • Red-wine-braised beef brisket

    • nicolepellegrini on April 21, 2021

      Excellent marinade and recipe for preparation. My husband loved this, especially, and the leftovers were great for hash and sandwiches.

  • 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.

  • 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.

  • 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.

  • 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!

  • Coconut-cashew rice

    • infotrop on April 21, 2018

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

  • 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

  • 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

  • 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.

  • 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.

  • Flank steak spirals with porcini and red wine sauce

    • wkhull on January 05, 2022

      I used a slightly smaller weight steak and cooked it with meat thermometer to the recommended temperature and this came out cooked perfectly. I kept the 8 minute saute (2 minutes on each "side" of the roll). I also made the sauce more mushroomy by sauteing a large amount of sliced cremini in the pan fat before proceeding with instructions for sauce. Very well written instructions.

  • Velvet corn soup with crab and ham

    • eroachTN on August 03, 2022

      Absolutely delicious! I used canned corn because it's what I had and it turned out fantastic! I will absolutely be making this again. Easy, weeknight or fancy enough for a dinner party. Oh, and I used bacon because I don't like ham. I just crumbled cooked bacon on top. Added color and crunch!

  • Grilled tomato-and-scallion salad

    • eroachTN on September 24, 2021

      Perfect side for steak or steak kabobs!

  • 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.

  • Chicken stir-fry

    • Gmontefusco on June 18, 2020

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

  • Middle Eastern fried chicken

    • foodgloriousfood on January 04, 2022

      Intrigued and surprised by the title of this recipe “middle eastern fried chicken” I checked the recipe and in fact the recipe is “Middle Eastern-Inspired chicken with Tahini Sauce” and the chicken is grilled. Not fried. Also the ingredients here state thighs but the recipe in the book says skinless boneless breasts. Also does not call for buttermilk but yoghurt as one would expect in a Middle Eastern recipe and in fact the other listed ingredients are also incorrect.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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


Other cookbooks by this author