Recipe Roundup: May 15, 2013
After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:
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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]
Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.
Ramp Pizza [Smitten Kitchen]
Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >
Recipe Roundup: 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.
A super-simple, show-stopping appetizer that can be made on the grill or in the oven.
... Read more >
Recipe: Grilled Asparagus with Crispy Egg, Country Ham, and Truffle Vinaigrette
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 >
In Season: Asparagus
Yes, yes, everyone knows that asparagus is in season in the spring. But after a long winter with nary a green veggie in sight, we can't help but get excited about seeing those long, brightly hued stalks at the market.
Plus, asparagus is about as easy to cook as it gets. We could eat simple, olive oil-drizzled roasted asparagus pretty much every day until July, but sometimes we mix it up with a piquant vinaigrette and some chopped olives. We also like to blanch asparagus, throw it into the blender with lemon zest and a big handful of Parmesan, and toss the surprisingly creamy purée with penne. If you're itching to get fancy, try a shaved asparagus pizza or a side dish of asparagus with walnuts and plenty of brown butter. Or, if the thought of an asparagus-free summer is more than you can bear, try pickling it with that other harbinger of spring: ramps.
How to Choose and Store:
Regardless of whether you prefer thick... Read more >
Recipe Roundup: Spring Soirée
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 >
News Feed: February 3, 2012
In Denmark healthy foods are highlighted in ad for butter. [NPR]
Telling the future with…asparagus. [BA]
Nelson Mandela’s personal chef has a new cookbook that promises a peak at the leader’s favorite foods. [BBC]
Peppercorns 101. [LAT]
Joanne, the New York restaurant owned by Lady Gaga’s parents, opens with a critical review.
News Feed: May 18, 2011
Do search engines really take you to the web's best recipes? [NYT]
Bon Appétit explains its new approach to writing recipes. [BA]
A new way to prepare asparagus from Melissa Clark. [Gilt Taste]
Trend alert: offal and waffles. [NYT]
News Feed: May 2, 2011
Torrisi Italian Specialties and the future of Italian cuisine. [NYT]
Cinco de Mayo recipes from the Los Angeles Times. [LAT]
Mead breaks free from its medieval mold. [NPR]
Five cookbooks to give for Mother's Day. [Chow]
A behind-the-scenes looks at the Canal House cookbooks. [WSJ]
Asparagus Recipes
Now that spring has finally sprung, we're eagerly awaiting the first asparagus sighting at our local farmers' market. Here are some of the ways we'll be putting the sturdy stalks to use.
Bacon-Wrapped Asparagus
This simple appetizer from Sonoma chefs Duskie Estes and John Stewart will bring your grill out of winter hibernation.
Cream of Asparagus Soup
Asparagus shines in this straightforward recipe from James Peterson's Splendid Soups.
Green Peppercorn Spring Lamb with Asparagus and Rotini
We have Ming Tsai to thank for this in-a-flash pasta dish, which features asparagus and lamb tenderloin.
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