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: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini
In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese.
Daily Digest: April 28, 2013
FDA to lift ban on Italian cured meats. [LAT]
Venture capitalism's latest investment: food startups. [NYT]
How to make sure that granola is truly virtuous. [Chicago Tribune]
The latest breakfast behemoth: the Bread Cheese Waffle. [Foodbeast]
... Read more >
News Feed: January 26, 2012
Where to find high-end menus that cost less. (Hint: the Beard House.) [VIV Mag]
Dashi: the foundation of Japanese cuisine. [LAT]
Give your food some eye-popping color with edible flowers. [LAT]
The light-beer business is booming. [Atlantic]
News Feed: September 15, 2011
Who needs O.J. when you can pair these beers with your breakfast? [WSJ]
Four granola recipes made with unusual grains. [Chow]
Jonathan Waxman searches for Manhattan's best meatballs. [NYM]
Wild mushrooms takes the grilled cheese sandwich to another level. [Gilt Taste]
Chicken fingers for grown-ups. [Saveur]
News Feed: September 6, 2011
Frank Bruni turns to chefs' cookbooks for culinary enlightenment. [F&W via Slate]
Five restaurant staffers who deserve more respect. [Chicago Tribune]
Chew with your mouth open and risk the rage of people who suffer from misophonia. [NYT]
The United States and Mexico have formed a serious partnership to fight salmonella. [Atlantic]
Learn
News Feed: January 28, 2011
Granola transcends its, um, granola reputation. [NPR]
If Americans prefer white chicken meat, where do the dark parts go? [Slate]
How to make focaccia, in photos. [LAT]
Variations on a breakfast favorite: French toast. [LAT]
Food bloggers worldwide cook from Ruhlman's Charcuterie for the Charcutepalooza project. [WP]
Eye Candy: Granola and Fruit Parfait
This is what we wish we were having for breakfast this morning: a berry parfait with housemade granola, Ward’s Berry Farms honey, and housemade yogurt. The multilayered dish was served by the team at Boston's Tremont 647 at a recent Beard House brunch.
See more photos from the brunch here.
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