Good Food, Good Reads

FOOD & WINE ANNUAL COOKBOOK 2013

American Express Publishing, $32.95

FOOD & WINE magazine’s annual recipe collection is filled with an entire year’s worth of dishes perfected in the magazine’s test kitchen. Look for accessible recipes from top chefs, including Mario Batali, Thomas Keller and Alice Waters.

This year’s edition includes recipes for weeknight dinners, holiday meals, parties and brunches.

Some highlights include: Chicken Wings with Molasses Barbecue Sauce, Speedy Baked Ziti, Kale Chips with Almond Butter, Short Rib Burgers with Shallot-Red Wine Jam, Key Lime Pie with Chocolate-Almond Crust and the orecchiette pasta recipe.

Orecchiette with Salmon, Arugula and Artichokes

Total time: 25 minutes Servings: 4 8 ounces orecchiette ¼ cup extra-virgin olive oil 1 large garlic clove, minced 5 ounces baby arugula ½ cup drained marinated artichokes, quartered ¼ cup pitted Sicilian green olives, chopped 2 tablespoons drained capers 2 loose cups roasted salmon, flaked Salt 1. In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving ½ cup of the cooking water. 2. In a large skillet, heat the olive oil. Add the garlic and cook over high heat until fragrant, about 30 seconds. Add the pasta and ¼ cup of the cooking water and cook, stirring, for 2 minutes. Add the arugula, artichokes, olives, capers and the remaining ¼ cup of cooking water and simmer, stirring, until the pasta is coated in a creamy sauce, about 1 minute. Stir in the salmon and cook just until heated through. Season lightly with salt and serve.

Serving suggestion Wine: Citrusy Austrian Grüner Veltliner: 2011 Wieninger Vienna Hills

—Grace Parisi. Adapted from Food

& Wine annual cookbook 2013.