Eye Candy: Fluke with Watermelon Radishes, Black Sesame Purée, Avocado, and Persian Lime

Photo by Jeffrey Gurwin

 

One of New Jersey’s most storied restaurants, the Ryland Inn beckons epicureans with its historic and luxurious environs, lauded wine collection, and top-notch fare crafted by chef Craig Polignano—and at his recent Beard House dinner, the seasoned chef did not disappoint. With dishes like this stunning local fluke with watermelon radishes, black sesame purée, avocado, and Persian lime, all finished off with garden flowers from Ryland Inn's own grounds, Polignano proved why this Garden State property is a perennial dining destination.

 

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What We're Reading: February 4, 2015

 

Leggo that Eggo and dig into the history of the Belgian waffle. [HuffPo

 

Save yourself from a sad desk lunch by improving your sandwich construction. [Food52

 

A new restaurant in NYC is offering the little-known Acadian cuisine. [Fork in the Road

 

Does this yogurt go with my shoes? Yoplait unleashes a line of designer-styled cups. [... Read more >

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What We're Reading: January 29, 2015

 

We love kale, but we love burgers more: Americans ordered nine billion hamburgers in 2014, up 30 million from the year before. [Grubstreet

 

Enjoy a stress-free Super Bowl by prepping all your nibbles and drinks beforehand. [Bon Appétit

 

The recipe is entering the twenty-first century through experimental technological platforms that rethink the time-honored format. [FWF]

 

The quickest, safest, and easiest way to melt chocolate: use a blow dryer. [... Read more >

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What We're Reading: October 2, 2014

 

How are avocados like almonds? They both need a ton of water to grow. [Mother Jones

 

A new company called Anti-Grain aims to bring fruit and vegetable flours to American kitchens. [HuffPo

 

Did your hometown make the list of the world’s best food cities? [Thrillist

 

PepsiCo wants to put Pop Rocks in your... Read more >

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Market Haul: March 29

turnips

It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.

The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots

The Menu Ideas:

Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.

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Recipe: Mélange of Spicy Big-Eye Tuna with Mango, Avocado, and Crispy Shallots

Colorful and full of luscious textures, this easy-to-whip-up tuna dish from JBF Award winner Patrick O'Connell makes for a great weeknight meal.

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