Recipe Roundup: Summer Soups

Matthew Jennings's recipe Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint, adpated by the James Beard Foundation

 

Chilled soup is a staple in our kitchen this time of year: it's easy to make, endlessly versatile, and an ideal showcase for our favorite seasonal ingredients. Paired with a loaf of crusty bread and a hunk of good cheese, any of these recipes would make a perfect summer supper.

 

Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Michael Lomonaco tames tart sorrel with sweet crab and Jerusalem artichokes in this cool, creamy soup.

 ... Read more >

Comments (0)

Recipe Roundup: November 18, 2011

mashed potaties

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

Comments (0)

Recipe: Sticky Ginger Cake with Caramelized Pears

Sticky Ginger Cake with Caramelized Pears

When deciding on what to serve for dessert when entertaining a large group, it's often easiest to fall back on a shareable, one-pan pie or cake and call it a day. But if your kitchen's arsenal includes a muffin tin, you can easily prepare several individual desserts with the same amount of effort. Take these perfect-for-fall ginger cakes from chefs Tom Berry and Liz O’Connell. They're made with a standard cake batter that's sweetened with a simple date purée. After baking in a muffin tin, the charming cakes are slicked with a buttery rum glaze and topped with caramelized pears. Get the recipe here.

Comments (0)

Recipe: Oysters with Cucumber Water

Chilled Oysters with Cucumber Water Thank goodness the don't-eat-oysters-in-summer myth no longer applies: a chilly plate of them can be just the thing to help us weather this swelter. We've got our shuckers ready for these refreshing oysters from chef Michael Schulson, doused in mellow cucumber water and spiked with serious zing from ginger and jalapeño.

Comments (0)