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

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Notes about this book

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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: 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

  • 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.

  • 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!

  • 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.

  • 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

  • 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.

  • 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

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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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