Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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Recipe: Barigoule Crostini with Whipped Goat Cheese

Barigoule crostini A classic Provençal dish of artichokes braised in a wine broth, barigoule shrinks down to cocktail-party portions in these tangy goat cheese–topped crostini. Get the recipe here.

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Recipe: Josh Thomsen's Artichoke Soup

Josh Thomsen's Artichoke Soup Here's another in-a-snap soup for your Monday-night repertoire: this luxuriously creamy artichoke purée from Josh Thomsen of Berkeley's Meritage at the Claremont.

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Recipe: Lobster Alhinho

At the critically acclaimed Aldea, George Mendes serves refined interpretations of the traditional Portuguese dishes that graced his family’s dinner table. One of our favorite upgrades is the garlic and paprika–loaded shrimp alhinho. We asked Mendes for the recipe, and he was kind enough to share this decadent lobster and artichoke version. Hopefully it will earn a spot in your dinner rotation, too.

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Reel Food: JBF Award Winner Alfred Portale on the Early Show

American icon and JBF Award winner Alfred Portale is cooking his way through the media circuit before he puts on his toque for our gala auction and dinner tomorrow. Check out his appearance (after a brief commercial) on this morning's Early Show on CBS:

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