November's Best Recipes

Marc Forgione's

 

Here are our recipe tester's favorite recipes from November:

 

Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Grape season is over, but nevermind: there's still plenty to like about this hearty, Italian-inspired soup. 

 

Wild Mushroom, Shoyu, and Goat Cheese Truffles

An umami-rich center of goat cheese and soy sauce lurks in these panko-crusted fritters.

 

Poached Pears with Bitters–Almond Ice Cream and Caramel

Marc Forgione borrows a bottle of Angostura bitters from behind the... Read more >

Comments (0)

September's Best Recipes

Mike Isabella's recipe for stone fruit crostata, adapted by the James Beard Foundation

 

Here are our recipe tester's favorite recipes from September:

 

Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Made with lean but flavorful rabbit, this set-it-and-forget-it braise is well-suited for early fall evenings.

 

Peach Crostata with Spiced Mascarpone

If the curtain has fallen on peach season in your area, you can still make Mike Isabella's rustic, free-form tart with plums.

 

Popcorn Ice Cream

Chef Andy O.C. Husbands makes fresh stovetop popcorn to flavor this snacktime-worthy ice cream.

Comments (0)

Recipe: Popcorn Ice Cream

Recipe for popcorn ice cream, adapted by the James Beard Foundation

 

To make this sweet-and-salty frozen treat, Boston-based chef Andy O.C. Husbands prepares fresh popcorn on the stovetop, then combines it with custard and lets the mixture infuse overnight. The next day, after the ice cream base is almost fully churned, Husbands sprinkles in sea salt to complete this whimsical dessert–snack food hybrid. 

 

Get the recipe here. 

Comments (0)

Pages