Recipe: Gnudi with Cavolo Nero Sauce

Recipe for Gnudi with Cavalo Nero Sauce

When preparing his gnudi, Francesco Buitoni of Mercato Osteria & Enoteca uses goat cheese and ricotta impastata, a high quality ricotta that's been drained to achieve a buttery consistency. If you can't find some (some Italian grocers may carry it), wrap premium ricotta in cheesecloth and let it drain in the refrigerator. Cavolo nero is often sold as Tuscan kale, Lacinato, or dinosaur kale. Get the recipe here.

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Recipe: Baci di Dama Cookies

Baci di Dama Italian for "lady's kisses," dainty baci di dama cookies consist of a rich layer of chocolate sauce locked between two smooching almond-based cookies. At Le Virtù in Philadelphia, Joe Cicala gives his treats an extra bit of romance by adding orange zest to the dough. Get his recipe here.

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Eye Candy: Resto Burgers

Resto burgers At our annual Burger Bash, New York chefs put their spin on one of America's favorite foods. Resto chef Bobby Hellen combined beef cheek and aged strip for his patties, then topped them with grilled pickled red onions and Pyrenees Brebis cheese. It was all sandwiched between potato buns and crowned with tête de cochon croquettes. See more photos from the Burger Bash here.

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Recipes: St. Patrick’s Day Dinner

guinness Skip the green beer this St. Patrick's Day and prepare this homey yet sophisticated menu of Irish-inspired dishes instead. Irish Potato Soup with Cheese and Red Ale Top this comforting soup with crisp, crumbled bacon. If you can't find Kerrygold Dubliner cheese, substitute a sharp aged cheddar. Corned Beef with Parsley Sauce Evoke the Emerald Isle with this classic corned beef recipe from food writer Colman Andrews—made with nary a drop of food coloring. Irish Soda Bread A traditional Irish meal would not be complete without this staple of the country's cuisine. Irish soda bread can be made with all-

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On the Menu: March 13 through March 19

On the Menu Here’s what’s happening at the Beard House next week: Sunday, March 13, 12:00 P.M. The Tipsy Brunch Julie Taras Wallach and Tasha Garcia Gibson have charmed New Yorkers with their refined comfort food at neighborhood favorites Little Giant and Tipsy Parson. Famous for their knockout brunches, this dynamic duo will bring their irresistible, Southern-inflected morning menu to the Beard House. Monday, March 14, 7:00 P.M. Channeling Charleston Sean Daly recalls the charm and culture of Charleston at his Cincinnati hot spot, Hugo. With a menu that features Low Country crawfish boils alongside nuanced renditions of shrimp and grits, Hugo is an elegant homage to sophisticated Southern cuisine. Tuesday, March 15, 7:00 P.M.

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Recipes: Doughnut Roundup

sweet potato churrosPaul Kulik's sweet potato churros

While nobody needs a nudge to eat a doughnut—especially with the plethora of creative options popping up—making them at home can feel daunting. We’re here with four tempting recipes to help you get over your fear of frying. You’ll be a seasoned doughmaster in no time. Bourbon-Glazed Doughnuts Why just spike your coffee when you can spike your doughnut, too? These bourbon-laced delights from Anthony David’s in Hoboken, NJ, taste best straight from the fryer. They’re also small, so no need to feel guilty about eating two or three (or four).

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