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June's Best Recipes

by jbfauthor on July 06, 2011

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: Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

by jbfauthor on June 20, 2011

chilled sorrel soup

Somewhere among the cascading sea of leafy greens and jewel-bright berries at your local farmers' market, you'll find sorrel, an herb that livens up soups and salads with its characteristic sour flavor. Michael Lomonaco purées sorrel with tender Jerusalem artichokes to make a creamy, chilled soup that pairs beautifully with a sweet-and-spicy crab salad. Get the recipe here.

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Recipe: Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup

by jbfauthor on January 20, 2010

Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup The indulgent pairing of oysters and Champagne is one that is often celebrated simply. But at tonight's Beard House dinner, Seattle chef Ethan Stowell will rearrange the duo into a luxurious soup, incorporating refreshing Prosecco, cauliflower, and bitter sorrel. Keep his simple recipe in mind for a low-key weekend dinner party. (If sorrel is not available, spinach or arugula make great substitutions.)

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