Recipe: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini

Recipe for Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from Il Buco Alimentari & Vineria's Justin Smillie

 

In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese. 

 

Get the recipe here.

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Recipe Roundup: Multicourse Cheese Menu

cheese

 

There's no rule that says cheese can only be served at the beginning or end of a meal: this cheese lovers' menu showcases a different type in every dish. 

 

Truffle-Ricotta Panna Cotta with Lamb's Lettuce 

Use the highest quality ricotta you can find to make this stunning, savory panna cotta. 

 

Soufflé Crêpes Filled with Wild Mushrooms and Bellwether Farms Crescenza Cheese 

If Crescenza isn't available, substitute a mild, creamy cow's milk cheese like... Read more >

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Recipe Roundup: Mediterranean Seafood Supper

Recipe for Braised Octopus Salad with Capers and Preserved Lemon, adapted by the James Beard Foundation

 

Perfect for a weeknight dinner party, this four-course, fish-focused dinner is impressive and surprisingly easy to pull off. 

 

Basque-Style Steamed Clams with Chorizo 

Serve this fragrant bowl of brothy clams with a hunk of crusty bread for dipping. 

 

Braised Octopus Salad with Capers and Preserved Lemon 

The secret to preparing perfectly tender octopus? Many cooks believe adding a wine cork (or four) to the braising liquid does the trick. 

 ... Read more >

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Recipe: Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata

Adam Mali's recipe for Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata. adapted by the James Beard Foundation

 

As this week's forecast confirms, spring is still in its fickle phase. Like it or not, we're probably facing several more nights of sweaters-under-jackets weather, which is why our dinnertime docket now includes this well-timed recipe from chef Adam Mali of San Francisco's Brasserie S&P. Though the dish has the hearty soul of a braise, lavender gives it a springtime lilt: Mali uses the leaves as a braising aromatic, and he also combines them with mint and parsley to make a vibrant, Italian gremolata.

 

Get the recipe here... Read more >

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Recipe: Bucatini with Ramps and Pancetta

Recipe for Bucatini with Ramps and Pancetta, adapted by the James Beard Foundation

 

Ramps, the petite, wild leeks that peek out of the earth in early spring, may be the food lover's biggest morale booster. When the first harvest appears at the markets, it signals that the rest of the season's bounty will soon be within reach.

 

Here, ramp leaves and bulbs are sautéed with pancetta to make a racy sauce for bucatini—a round, spaghetti-thick pasta with a hole threaded through its center.

 

Get the recipe here.

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Recipe Roundup: Asparagus

asparagus

Snow? What snow? Though it may still feel like winter throughout much of the country, the first sightings of fresh asparagus in the markets are a sure sign that spring has indeed arrived. Here are a few of our favorite ways to prepare the seasonal stalk. 

 

Bresaola with Radishes, White Asparagus, and Baby Greens 

Tender white asparagus is blanched in a water and Champagne vinegar bath before being puréed with a touch of horseradish and spooned over paper-thin slices of bresaola in this stunning starter. 

 

Bacon-Wrapped Asparagus 

A super-simple, show-stopping appetizer that can be made on the grill or in the oven. 

 ... Read more >

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Recipe Roundup: Leafy Greens

Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs


When the lack of new offerings at the farmers' market gets us down this time of year, we turn to leafy greens. The trick is to move beyond a simple sauté: try greens puréed into creamy soups, tossed into a lemony salad, or braised and stuffed into a hearty Italian tart.

 

Kale Salad with Pecorino and Hazelnuts

Kale, you may have gone mainstream, but we're still not over you. We could eat this nutty, crunchy, kale-y salad every day.

 

Cream of Spinach Soup

This super-simple recipe from cookbook author James Peterson... Read more >

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Recipe Roundup: March 7, 2013

blood oranges

 

What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.

 

Blood Orange Margaritas [Smitten Kitchen]

This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.

 

Bulgur Maple Porridge [NYT]

There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.

 

Irish Lamb Stew [Simply Recipes]

For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >

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Recipe Roundup: Pasta

 

Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.

 

Pappardelle with Duck and Juniper Ragù

Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.

 

Rao's Cappelletti con Prosciutto e Radicchio

Cappelletti is similar to a freshly made mini tortellini. You can substitute store-bought cheese tortellini or ravioli.

 ... Read more >

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Recipe: Guava and Cream Cheese Turnovers

Jose Garces's recipe for Guava and Cream Cheese Turnovers

 

JBF Award winner Jose Garces's latest cookbook, The Latin Road Hometouches down in the numerous Spanish-speaking countries that have shaped his career. The menu at his upcoming Beard House event will reflect the book's theme, with each course rooted in the cuisine of a different nation. For dessert, Garces will serve these buttery, Cuban turnovers, or pasteles, made by enveloping guava paste and cream cheese in puff pastry. Using store-bought pastry, you can enjoy them at home, too. 

 ... Read more >

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