Recipe Roundup: Citrus
Brighten your winter table with one of these vibrant, citrus-inflected dishes.
Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.
Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.
... Read more >
June's Best Recipes
Orange–Marcona Almond Salad with Pineapple Granita
Beat the summer heat with this simple, elegant, and refreshing salad from Jehangir Mehta.
Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes
Michael Lomonaco may be known for steaks, but this tangy soup proves that he also has a way with lighter fare.
Wild Mushroom Stew with Egg Yolk
Use any combination of wild mushrooms in this rich stew from Clyde Common's Chris DiMinno.
Recipe: Orange–Marcona Almond Salad with Pineapple Granita
With the temperature and humidity steadily ascending outside, we're all about keeping the heat to a minimum while making dinner. This vibrant salad from chef Jehangir Mehta—enlivened with zippy pineapple and fresh herbs—only requires a brief moment of cooking on your stove top. It's a taste of the tropics that won't make your kitchen feel like them.
Get the recipe here.
Recipe: Seared Sea Scallop with Black Pudding, Celery Root Purée, Tangerine, and Almond Salad
In this unusual dish, black pudding—a blood sausage that's known as boudin noir in France and morcilla in Spain—is a rich complement to delicately seared scallops. The recipe comes from Andrew Zimmerman of Sepia, who will be cooking at the Beard House tomorrow night.
Eye Candy: Maine Crab Cones
Mitchell Kaldrovich of Sea Glass served these Maine crab cones with almond–bacon crumbs during the reception that preceded his New England–style Beard House dinner. See more photos from his elegant menu here.
Categories
Archive
- May 2013 (85)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
Next week at the #jamesbeardhouse: Design #jbfa winner Juvia, plus a celebration of the bounty of Chesapeake Bay: http://t.co/X6hlxNU0kT
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments