Food Wine 2009 Annual Cookbook by Food Wine Magazine

Food Wine 2009 Annual Cookbook Reviews

• 
  Jerry

  This year they moved back to the standard format where each chapter is a kind of food—starters, salads, soups, pasta, poultry, etc. Which generally makes it easier to browse than the time-of-year organization of
  2008.
  
  The three recipes I tried first were all somewhat sweet. The “apple pie bars” were good; the “maple-cranberry butter” a little better, and the “orange-cardamom date bars with a nutty crust” very good but also involved, requiring cleaning the food processor bowl twice for three uses. On the plus side, there is no baking involved. It’s very much like a date-nut roll. Very heavy.
  
  The maple-cranberry butter was part of a recipe for cornmeal pancakes; I used it on pumpernickel.
  
  I also have bookmarked “Israeli hummus with paprika and whole chickpeas”, “herb-and-lemon-roasted chicken”, and “Wine bar nut mix”. The latter involves baking pecans, almonds, and walnuts with maple syrup, rosemary, sage, and thyme. (No parsley.)
  
  There was generally more chocolate in recipe titles, but I did not see as much that jumped out at me as must-try recipes.
• 
  Lauren

  Great listing of recipes for the year of 2009. The downside is each listing is small and very few visuals (unless you read the magazines). Some of those recipes are good, others could be better, and some were not a hit. It's good to have if starting out or need an idea on what to make for dinner, lunch, parties, and special occasions.