Recipe Roundup: November 18, 2011
The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! My All-Pie Thanksgiving Fantasy [SE] Turkey pie with a layer of cranberries. Sausage stuffing pie. Green bean casserole pie. This is Thanksgiving dinner like you've never seen it before. Warm Romanesco and Radicchio Salad with Caramelized Shallot Vinaigrette [SF Gate] A gorgeous Thanksgiving side or just your new favorite
October's Best Recipes
Recipe: Butternut Squash Soup with Curried Pears and Toasted Pecans
As we think ahead to the long, bleak stretch of cold weather that's about befall us, we're on the hunt for simple and delicious variations on a seasonal staple: butternut squash soup. This elegant version from Canadian chef Andrew Hodge is threaded with winter spices and topped with curry-scented pears and crunchy pecans. Get the recipe here.
February's Best Recipes
Butternut squash soup with pumpkin seed mousse
Recipe: Butternut Squash Soup with Pumpkin Seed Mousse
With another 44 days of winter to go (yes, we're counting), we're on the hunt for recipes that sustain our appreciation for the season's meager offerings. This is one of them. For this easy soup from the Wright's Rodolfo Contreras, butternut squash gets gussied up in truffle honey, crème fraîche, and pumpkin seed oil–infused cream.
The Bookshelf: Chefs at Home
To the chefs who spend their days plating with tweezers and funneling through a chinois, the chance to prepare an honest meal at home can hold a special, or even escapist, appeal.
That's the concept behind Relais & Châteaux's new cookbook, Chefs at Home. While it spotlights elite chefs who prepare elegant and technically demanding cuisine at luxurious properties, the collected recipes are simple and satisfying—this is the food that chefs relish on a night off from the professional kitchen. Looking through the book, we learn that Christopher Brooks of Blantyre loves slow-roasted pork with roast potatoes and savoy cabbage, while JBF Award winner Gary Danko enjoys the ease and versatility of a butternut squash bisque. (Get the recipe here.)
Lest we forget that these chefs perform
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