Food & Wine No. 1 Recipe from 2024

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Food & Wine No. 1 Recipe From 2024
Red Lentil Akoho Sy Voanio
(Malagasy Coconut Lentils)

Back in May, I prepared this traditional Madagascan recipe after seeing it in the magazine. Originally a vegetarian entrée, I added some beautiful seared dayboat scallops to make a more substantial meal.

This dish reflects the influence of Indian, African, and Southeast Asian culinary traditions on Madagascar’s cuisine.

Ultra-comforting with a bold flavor from warm earthy turmeric and umami-rich cooked tomatoes, it was a big hit, so I am definitely not surprised that it took the No. 1 spot for Food & Wine’s recipe of the year.

The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and wholesome. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.

Food & Wine wrote:

“In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite.”

Food & Wine No. 1 Recipe from 2024

Here is my version:

Dayboat Scallops with Coconut Lentils

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Fresh Fig Salad with Fig Vinaigrette

Fresh Fig Salad with Fig Vinaigrette

Fresh Fig Salad with Fig Vinaigrette
Arugula, Prosciutto, Bleu Cheese, Toasted Pine Nuts, Basil

It’s fig season! Fresh figs combined with peppery arugula, crispy prosciutto, pungent bleu cheese, toasted pine nuts and a fruity vinaigrette –  this fig salad offers a harmonious balance of sweet, salty, peppery, nutty, and tangy flavors. And the figs add vibrant color to this salad. Their deep purple or green skin and the rich, pinkish flesh insides are perfect for creating a stunning summer dish.

There are hundreds of varieties of figs in the world with several grown in California:

  • The Black Mission Fig was named after the mission fathers who planted the fruit as they made their way north along the California coast. It is famous for its distinctive flavor and deep purple hue.
  • The Kadota Fig is the American version of the original Italian Dattato. It is thick-skinned and is a beautiful amber color when ripe.
  • The Brown Turkey Fig is purplish-brown in color with green shades around its neck. The pulp is an amber color and it has a very mild flavor.
  • The Calimyrna Fig is known for its delicious nut-like flavor and tender, golden skin.
  • The Sierra Fig has a light-colored green skin with a fresh, sweet flavor like a Riesling.
  • The Tiger Fig has a light yellow color with unique dark green stripes and a bright red-purple interior fruit with fruity, raspberry, citrus flavor.

If possible try to compose this salad with a few different varieties.

Fresh Fig Salad with Fig Vinaigrette Recipe

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Wolfgang’s Carrot and Broccoli Rabe Terrine

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe
🥕🥦 Terrine 🥦🥕
Served with Savory Herb Sauce

Of his savory baked vegetable terrine, the Chef says,”It’s impressive and somewhat different.” With broad flavor appeal and a jaunty presentation, this Carrot and Broccoli Rabe Terrine is perfect for entertaining. And Wolfgang Puck sure knows a thing or two about entertaining. This year his catering company hosted Hollywood’s biggest after-party, the Academy Awards Governors Ball for the 30th year!

“To me, spending time in the kitchen should be effortless. It shouldn’t be complicated. It should be fun!” says Wolfgang on Facebook.

While the preparation of this terrine isn’t exactly effortless, it isn’t complicated, and the result is quite fun… Carrots, broccoli rabe, and cheddar are the primary flavors in this delightful layered loaf. Here, I add my umami-rich and creamy Savory Herb Sauce to complement the vegetables, adding another layer of flavors, texture, and herbaceousness.

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe Terrine Recipe

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Salmon with Cantaloupe, Horseradish Vinaigrette


Fresh Wild Alaskan Sockeye Salmon
Cubed Cantaloupe, Drizzled with Non-Fat Greek Yogurt
Horseradish Vinaigrette, Crispy Fried Shallot
Embellished with Celery Leaves and Lime Zest

served with
Andrew Rich 2008 Roussanne Columbia Valley

We had spied this magical salmon recipe in the July issue of  Food & Wine magazine on our flight to Portland, Oregon. I was hooked just reading about the pairing of salmon with cantaloupe, but it was the horseradish vinaigrette with fresh lime juice, brown sugar, and fish sauce that put it over-the-top. And as it turns out, a friend in Portland had just returned from Alaska with her catch of sockeye salmon.

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heirloom tomato salad, burrata, pistachio relish

Sliced Green Zebra &  Orange Heirloom Tomatoes
Fresh Burrata Cheese
Pistachio, Caper, Shallot, Green Peppercorn Relish
Chiffonade of Fresh Basil

Pistachio Relish

Inspired by the July issue of Food & Wine magazine, this is one of many crazy good recipes we prepared on our recent vacation in Oregon. The issue featured “best new chefs & their simplest recipes.” Right up our vacation alley!

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