Food & Wine - November 2014 USA

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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