Recipe Roundup: Spring Soirée
There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.
Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.
Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.
Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >
News Feed: May 18
Cooking with tomatillos. [Chicago Tribune]
A non-profit restaurant opens in West Virginia. [State Journal]
Wales wins an award for wine. [Independent]
Embroidered 'Wonder' bread. [EMD]
Eye Candy: Brotherly Love
The Voltaggio brothers work together to plate a course of shima aji with salsify, quinoa, and morels. You can view more photos of the Top Chef finalists' thrilling dinner by clicking here.
(Click here to see our clip of Michael discussing his pigeon pastrami.)
Recipe: Grilled Buffalo Strip Loin with Sautéed Morels and Garlic
This hearty buffalo steak recipe comes from the menu at 8100 Mountainside Bar & Grill, where chefs Pascal Coudouy and Reese Hay thrill snow bunnies and foodies alike against a backdrop of the stunning Rocky Mountains. Paired with morels and roasted garlic, this meat has all the brawn of beef.
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