Celebrating 35 Years in Print Publishing Slideshow

Roasted Brussels Sprouts with Toasted Pecans and Avocado

"Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. 'When I tried it with pecans, though, it was even better,' he says. The unconventional combination plays with textures (crisp roasted sprouts, creamy avocado) and flavors: 'When you roast Brussels sprouts, they get sweeter; but when you warm avocado, it gets a little more bitter.'"

— FOOD & WINE Magazine; recipe contributed by Jean-Georges Vongerichten 

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Roasted Carrot and Avocado Salad with Citrus Dressing

"This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness."

— FOOD & WINE Magazine; recipe contributed by Jamie Oliver

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Plum Galette

"This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots or apples. The dough is buttery, flaky and very forgiving. And it comes together in 10 seconds in a food processor."

— FOOD & WINE Magazine; recipe contributed by Jacques Pépin

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Chicken Goulash with Biscuit Dumplings

"Creamy chicken stew and biscuits baked together is the ideal meal in a pot. F&W’s Grace Parisi’s version is unforgettable: The gravy is boldly spiced, and the biscuits are unbelievably moist and tender thanks to chicken stock and sour cream in the batter."

— FOOD &  WINE Magazine; recipe contributed by Grace Parisi

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Pasta with Abruzzi-Style Lamb Sauce

"It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact that the meat is not ground, but cut into small pieces and cooked as you would a stew. This recipe calls for lamb shoulder, but you can use another cut as long as it’s not too lean."

— Marcella Hazan for FOOD & WINE Magazine; recipe contributed by Marcella Hazan

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Chinese-Style Ribs

These Chinese-style ribs are served with a sweet, Guava barbecue sauce that balances their spicy flavor with a sweet and tart finish. 

Recipe contributed by Steven Raichlen for FOOD & WINE Magazine. 

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Beef Sirloin with Piquillo Peppers and Capers

"Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce."

— FOOD & WINE  Magazine; recipe contributed by Bruce Aidells

Click here to see the recipe.