February's Best Recipes



Here are our recipe tester's favorite recipes from the last month:

Patatas Bravas with Fried Eggs and Chorizo
Ryan Poli of Chicago's Tavernita adds pan-fried chorizo and eggs to this tapas-bar standard.

Shrimp Rillettes
This sweet and spicy spread from Atlanta-based chef Linton Hopkins is equally at home at a dinner party or among your beer-slugging sports buddies.

Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

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Recipe Roundup: Citrus

citrus

Brighten your winter table with one of these vibrant, citrus-inflected dishes.

Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.

Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.

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Valentine's Day Recipe: Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

Riesling-poached pineapple

Looking for an alternative to chocolate overload this Valentine's Day? Try this light and refreshing dessert from Denver-based chef Matt Selby. Cubes of pineapple are gently cooked in a sweet mixture of sugar, vanilla, and Riesling, whose high acidity plays nicely with the fruit's intense tanginess. An earthy rosemary-infused whipped cream and a pinch of lightly crushed pink peppercorns add depth to this elegant and floral dish. Get the recipe here.

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June's Best Recipes

Wild Mushroom Stew with Egg YolkOrange–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.

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Recipe: Orange–Marcona Almond Salad with Pineapple Granita

Orange–Marcona Almond Salad with Pineapple Granita With the temperature and humidity steadily ascending outside, we're all about keeping the heat to a minimum while making dinner. This vibrant salad from chef Jehangir Mehta—enlivened with zippy pineapple and fresh herbs—only requires a brief moment of cooking on your stove top. It's a taste of the tropics that won't make your kitchen feel like them. Get the recipe here.

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Recipe: Bacon with Pineapple Jus and Bacon-Salted Peanuts

Bacon with Pineapple Jus and Bacon-Salted Peanuts David Katz went hog wild at Chefs & Champagne, serving this braised bacon with gently cooked pineapple and peanuts infused with bacon fat. Keep the heat very low when making the bacon-salted peanuts, or they will burn.

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Recipe: Roasted Pineapple with Prosciutto

Scott Uehlein's Roasted Pineapple with Prosciutto We will always love the tried-and-true prosciutto and melon matchup, but we're digging this tropical twist from Scott Uehlein of the Canyon Ranch Hotel & Spa in Miami Beach. The cured meat is paired with tangy pineapple and finished with a mellow rosemary oil. It's great for a casual nibble with drinks.

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Eye Candy: Mango and Pineapple Carpaccio

Pastry chef James DiStefano, who fashions balanced and stylish desserts at New York's Rouge Tomate, prepared this striking dish at a Beard House dinner earlier this month. It featured mango and pineapple carpaccio with matching sorbets, coconut tapioca, macadamia cake, and coffee molasses. Click here to see more photos from Rouge Tomate's event.

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