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Food & Wine - November 2014 USA

Журнал Food & Wine - November 2014 USA


Название: Food & Wine USA
Год / месяц:November 2014
Формат: pdf
Страниц: 116
Язык:English
Размер: 23,9 Mb
Food & Wine is a monthly magazine published by Time Inc. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York Times with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish".
The premier event for the magazine is the Food & Wine Classic in Aspen, Colorado. The Classic features wine tasting, cooking demonstrations, featured speakers, as well as a cooking competition. Held annually in June, the event is considered the kickoff to the Aspen summer season and celebrated its 25th anniversary in 2007.
The winner of Top Chef, the reality television cooking competition, is featured in a
Roasting everything
together makes
this dip supereasy.
Starters
● ● ● Butternut Squash and Tangelo
Dip with Sage p. 22
● ● ● ● Charred Eggplant Dip p. 21
● ● Chicken-Liver Mousse with
Mascarpone p. 156
● Citrus-Pickled Oysters on Toast
p. 102
● ● ● ● Green Olive, Walnut and
Pomegranate Dip p. 22
● ● Oysters on the Half Shell with
Ceviche Topping p. 102
● ● ● ● Spinach-Yogurt Dip p. 178
● ● Tuna Pâté p. 34
Soups
● ● Chicken and Wild Rice Soup
p. 180
● ● Creamy Parsnip Soup with Pear
and Walnuts p. 80
● ● Curried Carrot and Apple Soup
p. 152
● ● ● Turkey Curry Soup p. 116
● ● ● ● Two-Tomato Soup with Fennel
p. 183
Pasta, Grains
& Bread
● ● ● Focaccia with Roasted Squash
p. 161
● ● ● ● Four-Citrus Couscous p. 78
● LogHouse Macaroni and Cheese
p. 178
● ● Multigrain Bread Stuffi ng with
Sausage and Herbs p. 66
● ● ● Rosemary-Scented Dinner Rolls
p. 62
● ● Salami Carbonara p. 176
● ● ● Wheat Berries with Roasted
Vegetables p. 165
Salads, Vegetables
& Beans
Autumn Salad with Figs and
Blue Cheese p. 112
● ● Black-Eyed Peas with Coconut
Milk and Ethiopian Spices
p. 78
●● ● ● Escarole-and–Brussels Sprout
Salad p. 64
● ● ● Kale Salad with Root Vegetables
and Apple p. 80
● ● Pickled and Roasted Caulifl ower
with Curry p. 180
● ● Red Cabbage Slaw p. 178
● ● ● ● Roasted Butternut Squash with
Spiced Pecans p. 182
● ● ● ● Roasted Root Vegetables with
Tamari p. 162
● ● ● Sweet Potatoes with
Crispy Rice Topping p. 62
● ● Turkey-Stuffi ng Salad p. 116
● ● ● Vegetable Farro Stew with Figs
and Pine Nuts p. 138
Meat & Poultry
● ● Ancho Chile Candied Bacon
p. 157
● Belgian Beef Stew p. 114
● Chicken “Potpie” with
Stuffi ng Crust p. 136
● ● Curried Chicken Salad with
Roasted Carrots p. 110
● Moroccan-Spiced Turkey p. 80
● Roast Turkey with Pepperoni
p. 170
Simplest Roast Turkey p. 64
● ● Spiced Moroccan Kebabs p. 110
● ● ● Turkey Reuben Hash p. 116
● Turkey Tonnato p. 116
Fish & Shellfi sh
● ● Grilled Swordfi sh with Cilantro-
Chile Vinaigrette p. 108
● ● ● Maple-Dijon Salmon Skewers
p. 182
● ● Pan-Seared Rockfi sh with
Oyster Cream Sauce p. 102
Seafood-and-Chicken Gumbo
p. 136
Desserts & Drinks
● Alpine Manhattan p. 168
● ● ● Apple Sharlotka p. 118
● ● ● Black-Bottom Peanut Pie p. 82
● ● ● Bourbon-Pecan Pie p. 130
● ● ● Citrus, Brandy and Pineapple
Punch p. 170
● ● ● Crumb Cake with Pear Preserves
p. 180
● ● ● Glögg p. 82
● ● Pine Syrup p. 168
● ● Pumpkin Tiramisu p. 70
● ● ● Spiced Apple Pie with Cheddar
Crust p. 84
● ● Sweet-Potato Pie with
Cornmeal Crust p. 176
Condiments,
Sauces & Brines
● ● Bacon-Shallot Gravy p. 68
● ● ● Cranberry Mostarda p. 178
● ● ● Cranberry Sauce with Dried
Cherries p. 64
● ● Master Brine p. 166
● ● ● Peanut Dipping Sauce p. 176
●● ● ● Yemeni Hot Sauce p. 108
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