The Editors of Food - Food & wine annual cookbook 2018: an entire year of cooking

FOOD & WINE ANNUAL COOKBOOK 2018 AN ENTIRE YEAR OF COOKING FOOD & WINE ANNUAL COOKBOOK 2018 Contents STARTERS Summer Vegetable Tower Total: 45 min Serves: 8 to 10 The key to this impressive tower is seasoning the vegetables before they go on the platter. We want all the vegetables to be delicious on their own before they take a dunk in any dip or sauce, says Emily Fiffer, co-owner of L.A.s Botanica. Try tossing some of the veggies with olive oil and seasoning with salt, zaatar, lemon zest or smoked paprika, as we do here. 1 lb. small potatoes Kosher salt and pepper 1 Tbsp. extra-virgin olive oil, plus more for brushing tsp. smoked paprika 8 oz. multicolored carrots, sliced inch thick on the bias Beet Muhammara (recipe follows), for serving Green Tahini (recipe follows), for serving Grilled ciabatta bread, sliced vegetablessuch as radishes with greens, pattypan squash, thinly sliced fennel, sliced Persian cucumbers, endive spears, Romanesco and/or cauliflower florets, blanched Broccolini and blanched green and/or wax beansfor serving Edible flowers and herb sprigs (optional), for garnish In a large pot, cover the potatoes with cold water and bring to a boil. multicolored carrots, sliced inch thick on the bias Beet Muhammara (recipe follows), for serving Green Tahini (recipe follows), for serving Grilled ciabatta bread, sliced vegetablessuch as radishes with greens, pattypan squash, thinly sliced fennel, sliced Persian cucumbers, endive spears, Romanesco and/or cauliflower florets, blanched Broccolini and blanched green and/or wax beansfor serving Edible flowers and herb sprigs (optional), for garnish In a large pot, cover the potatoes with cold water and bring to a boil.

Add a generous pinch of salt and simmer until tender, 15 to 20 minutes. Drain and let cool, then halve the potatoes. Light a grill and oil the grate. In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil and teaspoon of the paprika. Season with salt and pepper. Grill the potatoes, turning, until lightly charred, about 6 minutes.

Transfer to a plate and let cool completely. Keep the grill on. Meanwhile, in a medium bowl, toss the carrots with the remaining 2 teaspoons of olive oil and teaspoon of paprika. Season with salt and pepper. Grill the carrots, turning once, until tender and lightly charred, about 6 minutes. Transfer to a plate and let cool completely.

Set the muhammara and tahini on a large platter or tiered stand. Arrange the grilled bread and the blanched, grilled and raw vegetables in bunches around the dips. Garnish with edible flowers and herb sprigs; serve. Emily Fiffer and Heather Sperling BEET MUHAMMARA Total: 5 min Makes: about 1 cups This vibrant purple dip, a take on the Middle Eastern red pepper spread, gets great flavor from beet, cumin and walnuts. I love the texture and sweet earthiness that come from the raw beet, says Fiffer. ground cumin 1 large red beet, peeled and chopped cup chopped toasted walnuts, plus more for garnish 3 Tbsp. fresh lemon juice 1 Tbsp. pomegranate molasses 1 garlic clove 1 tsp. pomegranate molasses 1 garlic clove 1 tsp.

Urfa biber (see Note), plus more for garnish cup extra-virgin olive oil Kosher salt In a small skillet, toast the cumin over moderately high heat until fragrant, 1 minute. Transfer to a food processor. Add the beet, cup of walnuts, lemon juice, pomegranate molasses, garlic and the 1 teaspoons of Urfa. Pulse to finely chop. With the machine on, drizzle in the olive oil until the dip is almost smooth. Season with salt.

Transfer to a small bowl and garnish with more walnuts and Urfa. EF and HS NOTE Urfa biber, or Urfa pepper, is a smoky, sour Turkish chile. Its available at laboiteny.com or amazon.com. MAKE AHEAD The muhammara can be refrigerated for up to 1 week. GREEN TAHINI Total: 10 min Makes: about 1 cups cup chopped dill sprigs cup tahini cup fresh lime juice (from 4 limes) 2 Tbsp. finely chopped garlic 1 tsp. vadouvan (see Note) Kosher salt In a blender, combine the first 6 ingredients until smooth. vadouvan (see Note) Kosher salt In a blender, combine the first 6 ingredients until smooth.

With the machine on, drizzle in cup of warm water until incorporated. If the dip is too thick, add more water, 1 tablespoon at a time. Season generously with salt. Transfer to a small bowl. EF and HS NOTE Vadouvan, a French spice blend inspired by Indian curry, is available at Whole Foods and from amazon.com. MAKE AHEAD The tahini can be refrigerated for up to 1 week.

Crudit Upgrade Best New Chef alum Grant Achatz shares his secrets to making a majestic crudit platter. SEASON THE VEGETABLES LIKE MEAT Achatz dresses carrots and blanched green beans in a basic vinaigrette to add dimension. BREAK OUT YOUR MANDOLINe Vary the chopping stylewedges, matchsticks, slicesto add visual and textural interest. EMBRACE THE FRUDIT Theres only so much raw broccoli you can eat, says the chef, who advocates for fruit on every crudit platter. TURN UP THE PLUMAGE Its clich, but you eat with your eyes first, Achatz says. Garnish your platter with bushy bouquets of herbs, like tarragon, chive and chervil bundled up with lettuce.

Grilled Rockamole Active: 30 min Total: 1 hr 30 min Serves: 8 Marfa, Texas, chef Rocky Barnette calls his eponymous grilled-avocado guacamole vegan foie gras because of its creamy texture. Chargrilling the avocados gives the guac a smoky dimension. large red onion, cut into -inch dice cup finely chopped cilantro 4 small jalapeos, seeded and finely chopped cup fresh lime juice, plus more for brushing 3 Tbsp. avocado oil, plus more for brushing Kosher salt and pepper 5 firm, ripe Hass avocados, halved and pitted Pinch of ground cumin Tostones (recipe follows) or plantain chips, for serving In a medium bowl, combine the onion with the cilantro, jalapeos, the cup of lime juice and 1 tablespoon of the oil. Season with salt. Cover the pico de gallo and refrigerate for 1 hour.

Light a grill and oil the grate. Lightly brush the cut sides of the avocados with oil and lime juice; season with salt. Grill cut side down over high heat until charred, about 2 minutes. Transfer to a plate and let cool. Scoop the avocado flesh into a large bowl and coarsely mash with a fork. Gently fold in 1 cup of the pico de gallo, the remaining 2 tablespoons of oil and the cumin and season generously with salt and pepper.

Garnish with the remaining cup of pico de gallo. Serve with tostones. Rocky Barnette MAKE AHEAD The guacamole can be covered with plastic wrap and refrigerated overnight. TOSTONES Total: 1 hr Serves: 8 These twice-fried plantains make crispy yet chewy scoopers for guacamole. 4 large green plantains Vegetable oil, for frying Sea salt, preferably sal de gusano (see Note) or Himalayan Cut off the ends of the plantains. Using a knife, score each one lengthwise 3 times and pry off the peel.