Recipe: Summer Ratatouille Bruschetta with Pecorino

Summer Ratatouille Bruschetta with Pecorino Ribbons Reliably flavorful and unfussy, bruschetta belong in every dinner-party host's arsenal of simple but crowd-pleasing dishes. This ratatouille-topped version from Yankee Stadium’s Kevin Harry is yet another breezy iteration of this classic recipe, but it's dressed up with a splash of balsamic vinegar and some Pecorino Romano shavings. Get the recipe here.

Comments (0)

Tomato Recipes

tomatoes Tomato season is in full bloom, and we’re getting our hands on as many of the red, green, yellow, or purple fruits while we can. We’ve compiled some of our favorite ways to prepare these bulbous beauties. A Perfect Bacon, Lettuce, and Tomato Sandwich Can the classic BLT really be improved? Jennifer McLagan, who smears her sandwich with a mouthwatering bacon fat mayonnaise, just might convince us. Beefsteak Tomato and Onion Salad A simple salad for those who think a tomato is best unadorned. Bucatini with Green Tomato

Comments (0)

Recipe: ABC Kitchen's Salted Caramel Ice Cream Sundae

Salted Caramel Ice Cream Sundae It's no secret that we're huge fans of ABC Kitchen. After all, the Jean-Georges Vongerichten–owned eatery took home this year's JBF Award for Best New Restaurant. But while we're always impressed by the eco-conscious and artfully presented dinner offerings, we've lately been swooning over the joyful and clever interpretations of retro American desserts. To wit, the addictive salted caramel ice cream sundae, piled high with Cracker Jack–inspired toppings like candied peanuts and popcorn, along with a wickedly rich hot fudge sauce. Get the

Comments (0)

Recipe Roundup: August 19, 2011

recipe roundupThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our new recipe roundup feature does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week: Summer Squid Salad [Beyond the Plate] Lightly grilled squid tossed with olive oil and fennel makes for a summer salad. Peach–Whiskey Barbecue Chicken [Pioneer Woman] A little messy, but oh-so-satisfying. Gluten-Free Brownies [David Lebovitz] Omitting flour leads to the

Comments (0)

Recipe: Fried Peaches with Cinnamon Ice Cream

Fried Peaches with Cinnamon Ice Cream It’s hard to improve upon a perfectly ripe peach—an earthly boon that Alice Waters champions as “the most delicious food”—but Nicholas Farina’s recipe for fried peaches might just manage it. The chef of Verdad Restaurant & Tequila Bar batters up juicy yellow peach halves and fries them until golden and gently crispy, then crowns them with scoops of custardy cinnamon ice cream. It's a tasty dessert that’s sure to test all minimalist resolves.

Comments (0)

The Bookshelf: Shinin' Times at the Fort

Shinin' Times at the Fort

If you're ever in the Denver area and on the hunt for bona fide Western food, look no further than the Fort, a majestic, adobe-style restaurant run by proprietor Holly Arnold Kinney. Since its hand-carved wooden doors opened in 1963, the Fort's menu has channeled the early-19th-century frontier, with game meats, indigenous vegetables and grains, and Native American dishes always composing its regular offerings. It's no surprise that this landmark of regional American cuisine attracts foodies and American history buffs alike. Holly will join us at this Wednesday's Beard on Books (12:00 noon in the Beard House dining room) to speak about the Fort's vibrant history and the "New Foods of the Old West" that she proudly serves. And if you'

Comments (0)

Recipe Roundup: August 12, 2011

summer vegetables

The blogosphere's sprawling universe of recipes is inspiring, diverse, and—let's face it—a bit daunting. Our new recipe roundup feature does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!

Here's what we'll be making over the course of the next week:

Corn, Buttermilk, and Chive Popovers [smitten kitchen] Justify your purchase of a single-use pan with these puffy golden biscuits.

Chocolate–Olive Oil Zucchini Bread [Seven Spoons] Just when you thought zucchini bread couldn’t get any better, along comes a loaf that's loaded with half

Comments (0)

Recipe: Summer Vegetable Terrine

Summer Vegetable Terrine After two months of slicing them for salads, pastas, and everything in between, you might think you’ve exhausted all options for summer squash, but this colorful, summery terrine from Tāyst’s Jeremy Barlow will revive your appreciation for this vegetable’s versatility. Seasoned with an unexpected duo of lemon verbena and tarragon, the dish is then baked until tender. Get the recipe here.

Comments (0)

Pages