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 >
Recipe: French Onion and Mushroom Soup with Bourbon and Swiss Cheese
At first glance, chef J. J. Kingery's version of French onion soup appears to be run-of-the-mill bistro fare. But there are some surprises lurking underneath that crunchy and golden blanket of cheese, like earthy mushrooms that have been cooked in sherry, as well as a generous splash of bourbon. Get the recipe here.
News Feed: September 1, 2011
Over at Bon Appétit, "September means mushrooms." [Bon Appétit]
Ladurée debuts in New York, along with its new, American-inspired raisin and cinnamon macaron. [WWD via Grub Street]
What better way to send off summer than with a sumptuous Italian luncheon? [Saveur]
Top Chef's Dale Talde on the staples of Southeast Asian cuisine.
News Feed: August 11, 2011
A little about the visionaries recognized by the inaugural JBF Leadership Awards. [NYT]
Why are so many restaurant websites terrible? [Salon]
Rethinking ketchup—and making it with mushrooms, red currants, and blueberries. [NYT]
Plumpy'Nut: the penicillin for the hunger epidemic in Somalia. [Eatocracy]
June's Best Recipes
Orange–Marcona Almond Salad with Pineapple Granita
Beat the summer heat with this simple, elegant, and refreshing salad from Jehangir Mehta.
Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes
Michael Lomonaco may be known for steaks, but this tangy soup proves that he also has a way with lighter fare.
Wild Mushroom Stew with Egg Yolk
Use any combination of wild mushrooms in this rich stew from Clyde Common's Chris DiMinno.
Recipe: Wild Mushroom Stew with Egg Yolk
Whether your version of foraging is a hunt across the forest floor or just a quick stroll through the farmers' market, be sure to grab some wild fungi for this earthy and creamy stew from chef Chris DiMinno of Clyde Common in Portland, Oregon. (The recipe calls for a few ramp leaves, but don't worry if the allium's season has ended in your neck of the woods—the dish is just as satisfying without them.)
Get the recipe here.
News Feed: March 17, 2011
New York restaurants donating to Japan's disaster relief. [Eater NY]
Tokyo's restaurants prepare for slowed business. [WSJ]
How to design a menu for Purim. [LAT]
Tips on cleaning mushrooms. [LAT]
Make your picks for Boston's Munch Madness. [Boston Globe]
Recipe: Leek and Royal Trumpet Fondue
Leeks and royal trumpet mushrooms elevate this versatile fondue recipe above your typical cheese bomb après-ski fare. Serve with thick crackers, lightly toasted sourdough bread, or as a side to steak or scallops.
News Feed: January 27, 2011
Homegrown mushrooms. [WSJ]
Pop-up restaurants change diners' (and chefs') perceptions of dining out. [Boston Globe]
Plan ahead for DIY Valentine's Day gifts. [LAT]
Ruth Bourdain is Slash Food's questionable "sexiest chef" in reader poll. [Slash Food]
Serious Eats' favorite NY buffalo wings.
Recipe: Field Mushroom and Cheddar Omelet Canapés
Topped with earthy wild mushrooms and sharp cheddar cheese, these delicious omelet canapés will make your brunch table the place to be. Get the recipe here.
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