Recipe: Wings with Habanero–Honey Sauce

 

Forget patriotism: we believe that a delicious Fourth of July spread is the best way to unite fellow countrymen. These sweet and spicy glazed wings from Texan chef David Cordúa will definitely show up on ours. Tossed in a sauce of brown butter, honey, and tongue-pricking habanero vinegar, these American beauties will be gone long before the first fireworks burst. Get the recipe here.

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Market Haul: June 20

 

The growing season has begun, which means that CSA members throughout the country are getting shares packed with early crops, like lettuce, radishes, and baby spinach. If you're like many of us, you might feel somewhat ambivalent about the bounty of Boston, romaine, and red-leaf heads making their way into your box this month. On the one hand, it's such a treat to have fresh-from-the-farm salad greens on hand to toss with olive oil and lemon juice at a moment's notice. On the other hand...lettuce is so annoying to wash. The only way to make sure none of it goes to waste? Surrender to the lettuce: make peace with the fact that you'll need to dedicate half an hour each week to your salad spinner. With leaves washed, dried, and bagged in the fridge, salads become the effortless summer meals they were meant to be.

 

The Haul: Baby spinach, Toscano kale, garlic scapes, red leaf lettuce, cilantro, red beets, Japanese salad turnips, strawberries.

 

The Menu Ideas:... Read more >

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Roasted Beet and Pickled Rhubarb Salad with Gorgonzola

 

Chef Tim Ryan of New York's Morso serves this salad with gorgonzola fritters, but we think that adding some crumbled cheese is easier and just as good. You can pickle the rhubarb several days before you prepare the rest of the dish, while the accompanying spiced walnuts can be roasted a day ahead.

 

Get the recipe here.

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Recipes from the Best of Best: Patrick O'Connell's Truffled Popcorn

 

Here's some popcorn that you'll want to make for occasions in addition to a new Netflix sleeve arriving in your mailbox: from the Inn at Little Washington's Patrick O'Connell (who took home our Outstanding Chef award in 2001), this snack is souped up with truffle oil, a fat knob of butter, Parmesan cheese, and parsley. If you happen to have a fresh truffle lying around (hey, you never know), go ahead and shave some of it on top, too.

 

Get the recipe here.

 

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This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so... Read more >

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Recipe Roundup: Strawberries

strawberry recipes from the James Beard Foundation

 

This summer, treat yourself to strawberries from the farmers' market, where these sweet and fragrant gems are at their very best. While there's nothing like eating them straight from the carton, we'll also be using them to make these unique desserts.

 

Strawberries with Honeyed Mascarpone and Balsamic Vinegar
Keep it simple and layer marinated strawberries with creamy, honeyed mascarpone, then top with a drizzle of balsamic vinegar for a perfect parfait with bite.

 

Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
Elevate this classic Italian dessert with the tangy complexity of goat cheese and strawberries macerated in Grand Marnier. A web of sliced shiso leaves adds an extra... Read more >

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Recipe Roundup: Pizza

 

The perfect weeknight dinner? Pizza. And not the kind that comes in a cardboard box. If you make the dough ahead of time, homemade pizza comes together very quickly: just crank up your oven, roll out the dough, throw on some toppings, and you'll be sitting down to a takeout-free meal in 10 to 12 minutes.

 

Quick Pizza Dough
This easy recipe can be made entirely in an electric mixer and yields enough dough for two 14-inch pizzas or four 10-inch individual pies.

 

Pizza with Prosciutto and Arugula
Lightly dressed arugula and salty prosciutto top this pie from Wolfgang Puck. The chef puts a teaspoon of honey in his dough, but the dish would work just as well with the dough recipe featured above.

 

Pizza Margherita... Read more >

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Recipe: Grilled Asparagus with Crispy Egg, Country Ham, and Truffle Vinaigrette

Paula DaSilva's recipe for grilled asparagus with crispy egg, country ham, and truffle vinaigrette, courtesy of the James Beard Foundation

 

After the steakhouse-inspired 1500° opened in Miami Beach's swanky Eden Roc Renaissance Hotel in late 2010, it quickly became an out-of-left-field destination for the farm-to-table set, thanks to Paula DaSilva's instinctive way with ingredients. The Brazilian-born chef debuted at the Beard House last week, wowing us with dishes like ahi tuna with compressed watermelon, peach upside-down cake, and this simple grilled asparagus starter. Use your fork to spear the golden egg and release its molten yolk, which bridges the salty ribbons of ham and the earthy,... Read more >

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Recipe: Bresaola with Radishes, White Asparagus, and Baby Greens

 

We usually don't endorse buying an ingredient that's imported from overseas when so much good stuff is available locally, but we make an exception for white asparagus, the light-deprived, mild stalks that Europeans are wild about. They're delicious when simply boiled (peel their tough bottoms first) and tossed with a vinaigrette, or they can add an elegant, creamy foil to salads and other dishes. In this sophisticated starter from Nashville-based chef Charles Phillips, a horseradish-spiked white asparagus purée joins paper-thin sheets of bresaola (cured and air-dried beef) and a tangle of spring greens.

 

Get the recipe here

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Recipe: Spring Pea Bissara

 

Our favorite pea recipes are the ones that keep the vegetable's freshness in tact, so we're happy to have gotten our hands on Ana Sortun's vibrant bissara, a North African dip, just as pea season is taking off. Sortun pulses straight-from-the-pod peas with assorted herbs, onions, walnut oil, and smoky Aleppo pepper, resulting in a delicious spread that's at home on pita or on crackers. Get the recipe here

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Recipe: Chilled Watermelon Soup with Mint and Ginger

 

Even though splitting open a watermelon before it's officially summer feels like sacrilege, we're thankful that this chilled watermelon soup from Las Vegas–based chef Carla Pellegrino has come to rescue us from the recent spike in temperature. Made with blended frozen watermelon and served with a mound of crushed ice in its center, this dish will cool you to the core. Get the recipe here

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