Recipe: Mâche Salad with Pork Belly Lardons, Crispy Capers, Pine Nuts, and Plum Agrodolce Dressing

Mâche Salad

 

In the American salad bowl, mâche, known also as lamb's lettuce, is often left out of the mix. A variety of longstanding popularity in France, it has a tender, velvety texture and sweet, nutty flavor. Mâche lends itself easily to the autumn salad, without coercing or massaging. Why have we skipped over this green gem?

 

To give these sweet greens their due, we’ve added chef Rosalia Barron’s mâche salad to our fall repertoire. Barron tosses the starter, which also features crispy pork belly, in a wine-infused agrodolce dressing, a traditional... Read more >

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Recipe: Candied Walnut–Apple Salad with Lemon Vinaigrette

Recipe for candied walnut–apple salad with lemon vinaigrette, adapetd by the James Beard Foundation

 

We love Thanksgiving just as much as anyone. But with the holiday comes the specter of refrigerators bulging with persistent, heavy leftovers. It's enough to make us preemptively scramble for lighter fare.

 

This simple but flavorful salad comes from some folks who know a thing or two about the perils of gluttony: the team from Jack Stack, a family of barbecue restaurants in the Kansas City area. It's a classic mix of arugula, puckery Granny Smith apples, raw red onions, and blue cheese—and a welcome bit of relief from those towering platters of succulent, hickory-smoked 'cue and burnt ends.

 ... Read more >

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A Cozy Fall Supper

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

 

Now that it's finally cool enough to turn on the oven, we can't wait to get back in the kitchen. Celebrate autumn with a hearty meal inspired by the season's best offerings.

 

Butternut Squash Soup with Pumpkin Seed Mousse
No ordinary squash soup, this luxurious version is enriched with crème fraîche and truffle honey and topped with a dollop of pumpkin seed-flecked whipped cream.

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing
Drizzle a garlicky dressing over autumnal greens and sweet, caramelized root vegetables for a hearty side dish.

 ... Read more >

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Recipe Roundup: On the Grill

Grilled Hanger Steak with Peperonata

 

There's nothing like a smoky, grilled piece of meat or fish to remind us why we love summer. (A six-pack of ice-cold beer doesn't hurt either.) Here are some of the grilled dishes on our current must-cook list:

 

Grilled Salmon with Summer Salad
A salad of corn, tomatoes, and basil dressed with a Dijon vinaigrette transforms perfectly cooked salmon fillets.

 

Grilled Hanger Steak with Peperonata
Hanger steak only needs a brief sear on the grill, while the peperonata comes together in about 20 minutes.

 

Spicy Grilled Shrimp and Pancetta
Easy. Fast. Addictive.

 ... Read more >

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Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée

 

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:

 

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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.

 

 

Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

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Recipe: Roman Chicory Salad

Tim Bodell's Roman Chicory Salad, adapted by the James Beard Foundation

 

Puntarelle, fennel, citrus, anchovy vinaigrette. Save for the puntarelle (which is a type of chicory), it sounds like a conventional combination,  But this isn't just any salad: it's the recipe that chef Tim Bodell makes for legendary filmmaker Francis Ford Coppola when he dines at Rustic, Francis's Favorites, the on-site restaurant at Coppola's winery. Bodell even uses an authentic puntarelle cutter from Italy to prep the greens. 

 

Get the recipe here. 

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Roasted Beet and Pickled Rhubarb Salad with Gorgonzola

 

Chef Tim Ryan of New York's Morso serves this salad with gorgonzola fritters, but we think that adding some crumbled cheese is easier and just as good. You can pickle the rhubarb several days before you prepare the rest of the dish, while the accompanying spiced walnuts can be roasted a day ahead.

 

Get the recipe here.

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