Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame

 

Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.

 

Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.

 

Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.

 

Zak Pelaccio's Pork and Watermelon Salad... Read more >

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Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

 

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's... Read more >

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Lime Flan Parfait with Blueberries and Watermelon Granita

 

Extra layers are usually the last thing we want during summer, but we can't get enough of this creative parfait, which features multi-textural strata of lime flan, lime curd, watermelon granita, and fresh blueberries. Heather Carlucci served this unique dessert at a recent Chefs & Champagne fête in the Hamptons. 

 

Get the recipe.

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Eye Candy: Granola and Fruit Parfait

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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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Heather Rodriguez-Carlucci's Lime Flan Parfait with Blueberries and Watermelon GranitaPrint’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)

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