Editors of Food - Market Math: 50 Ingredients X 4 Recipes = 200 Simple, Creative

They selected 50 ingredients from the greenmarket or supermarketitems like canned tuna, eggs, spinach and applesand created four simple, delicious, completely different dishes for each. For additional clever yet doable ideas, we tapped our chef friends for recipes. Weve translated their professional tricks for the home kitchen. A few examples: cherry tomato and bread gratin from Jacques Ppin, swordfish spiedini from Giada De Laurentiis and pink grapefruit and avocado salad from Alice Waters. We love how Market Math combines familiar flavors and inspiring ideas, and hope you do too. Editor in Chief
FOOD & WINE Executive Editor
FOOD & WINE Cookbooks Contributors Recipes Justin Chapple Apricots, pp. Beef, pp. Beef, pp.

Canned Tuna, pp. Cauliflower, pp. Chicken, pp. Chickpeas, pp. Green Beans, pp. Pasta, pp. Pork, pp. Pork, pp.

Salmon, pp. Shrimp, pp. Kay Chun Asparagus, pp. Avocado, pp. Beets, pp. Brussels Sprouts, pp.

Cabbage, pp. Carrots, pp. Cherries, pp. Corn, pp. Cucumbers, pp. Eggs, pp. Eggs, pp.

Fish Fillets and Steaks, pp. Ham, pp. Kale, pp. Lentils, pp. Mushrooms, pp. Peppers, pp.

Potatoes, pp. Quinoa, pp. Rice, pp. Sausage, pp. Snap Peas, pp. Spinach, pp.

Sweet Potatoes, pp. Tofu, pp. Turkey, pp. Zucchini, pp. Ben Mims Bananas, pp. Blueberries, pp.

Grapes, pp. Ground Beef, pp. Hot Peppers, pp. Oranges, pp. Strawberries, pp. Grace Parisi Apples, pp.

Broccoli, pp. Butternut Squash, pp. Tomatoes, pp. Photographs Chris Court pp. Nicole Franzen pp. Christina Holmes pp.

John Kernick pp. Line Klein p. Eva Kolenko pp. , 246 Jonathan Lovekin p. Johnny Miller pp. Con Poulos pp.

Andrew Purcell pp. Fredrika Stjrne pp. Copyright 2015 Time Inc. Books Published by Time Inc. Books 1271 Avenue of the Americas New York, NY 10020 FOOD & WINE is a trademark of Time Inc.
Affluent Media Group, registered in the U.S. and other countries.

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer, who may quote brief passages in a review. Editor in Chief Dana Cowin Executive Editor Kate Heddings Editor Susan Choung Recipe Contributors Justin Chapple, Kay Chun, Ben Mims, Grace Parisi Wine Editor Megan Krigbaum Copy Editor Lisa Leventer Editorial Assistant Kate Malczewski Creative Director Fredrika Stjrne Designer Courtney Eckersley Photo Editor Sara Parks Production Director Joseph Colucci Production Manager Stephanie Thompson Principal Photography (including front cover) Photographer Eva Kolenko Food Stylist Lillian Kang Prop Stylist Natasha Kolenko For additional photo contributors, see . eISBN : 978-0-84875-086-2 Manufactured in the United States of America More Books from Food & Wine Annual Cookbook More than 650 recipes from the worlds best cooks, including culinary legends Jacques Ppin and Alice Waters as well as star chefs like Bobby Flay, Alex Guarnaschelli and Giada De Laurentiis. Best of the Best More than 100 delicious recipes from the 25 best cookbooks of the year, chosen by FOOD & WINE after rigorous testing. Plus, more than 20 exclusive, never-before-published recipes.

Cocktails Over 150 new and classic recipes from Americas most brilliant bartenders. Plus, an indispensable guide to cocktail basics and the top new bars and lounges around the country. To order, call 800-284-4145 or visit foodandwine.com/books A Apples Apricots Asparagus Avocado Apple Sandwiches Total 5 min; Serves 1 apple, thinly sliced horizontally 2 Tbsp. almond butter 2 Tbsp. granola Spread the apple slices with the almond butter and sprinkle half of them with the granola. Close the sandwiches and eat right away.

Variation Substitute another nut butter, such as peanut or cashew, for the almond butter. Savory Apple Compote Total 30 min; Makes 1 cups 1 Tbsp. unsalted butter cup minced Vidalia or other sweet onion 4 Empire apples, peeled and finely chopped 1 tsp. minced crystallized ginger Pinch of dried sage 2 Tbsp. apple cider vinegar 2 Tbsp. sugar Salt Melt the butter in a medium saucepan.

Add the onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the apples, ginger, sage, vinegar, sugar and cup of water and bring to a boil. Cover and cook over low heat, stirring and mashing occasionally, until the apples are very tender, about 10 minutes. Season the compote with salt. Serve With Pork chops, ham steaks or turkey burgers with sweet pickles and grainy mustard. Apples on Horseback Total 30 min; Makes 16 pieces 16 thin slices of pancetta 1 Pink Lady apple, peeled and cut into 16 wedges 3 oz.

Manchego cheese, sliced inch thick and cut into sixteen 2-by--inch sticks Sixteen 2-inch rosemary sprigs or toothpicks Heat a grill pan. Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Wrap the pancetta around the filling and secure with a rosemary sprig or toothpick. Grill the skewers until the pancetta is golden and crispy and the cheese is melted, 5 to 6 minutes. Serve hot. Wine Lively, fruit-forward sparkling wine.

Caramel-Apple Ice Cream Total 20 min plus 4 hr freezing Serves 4 or 5 2 Tbsp. unsalted butter 2 Granny Smith applespeeled, quartered and very thinly sliced 1 Tbsp. sugar tsp. cinnamon cup dulce de leche 2 pints vanilla ice cream, softened Chocolate shavings and crumbled gingersnaps, for garnish Melt the butter in a medium skillet. Add the apples and cook over moderate heat, stirring, until softened and lightly browned, about 5 minutes. Add the sugar, cinnamon and cup of water and cook for 2 minutes longer.

Stir in the dulce de leche until melted. Scrape the apple mixture into a medium bowl and refrigerate until chilled. Fold the softened ice cream into the apple mixture and freeze until firm, about 4 hours. Scoop into bowls and garnish with chocolate shavings and crumbled gingersnaps. Hard Cider Sangria Total 15 min; Serves