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.

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Recipe Roundup: Summer Soups

Matthew Jennings's recipe Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint, adpated by the James Beard Foundation

 

Chilled soup is a staple in our kitchen this time of year: it's easy to make, endlessly versatile, and an ideal showcase for our favorite seasonal ingredients. Paired with a loaf of crusty bread and a hunk of good cheese, any of these recipes would make a perfect summer supper.

 

Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Michael Lomonaco tames tart sorrel with sweet crab and Jerusalem artichokes in this cool, creamy soup.

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Recipe: Peanut Soup with Grilled Peaches

Recipe for Peanut Soup with Grilled Peaches, adpated by the James Beard Foundation

 

Customers may flock to Chicago's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We love his lightened take on peanut soup, a recipe with roots in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.

 

Get the recipe here.

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Recipe: Corn Bisque with Crema

 

Grilled ears of corn, caked in butter, lime juice, and chili powder, are one of summer's greatest, messiest backyard treats. But for gatherings that merit food with more finesse, Brian Roche of Boston's Lolita Cocina & Tequila Bar has translated that winning Mexican formula into an elegant bisque. He keeps the ingredient list short, letting the corn's flavor sing loud and clear. The recipe does call for a good pinch of sugar, but if you're using corn that's especially sweet, you may not even need it.

 

Get the recipe here.

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November's Best Recipes

Marc Forgione's

 

Here are our recipe tester's favorite recipes from November:

 

Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Grape season is over, but nevermind: there's still plenty to like about this hearty, Italian-inspired soup. 

 

Wild Mushroom, Shoyu, and Goat Cheese Truffles

An umami-rich center of goat cheese and soy sauce lurks in these panko-crusted fritters.

 

Poached Pears with Bitters–Almond Ice Cream and Caramel

Marc Forgione borrows a bottle of Angostura bitters from behind the... Read more >

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Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Recipe for Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes, adpated by the James Beard Foundation

 

"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.

 

Get the recipe here.

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Recipe Roundup: October 9, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup 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’ve been eyeing this week.

 

Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]

This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.

 

Swordfish with Sweet and Hot Peppers [NYT]

Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >

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Recipe Roundup: Winter Squash

Paolo Parmeggiani's pumpkin soufflé with Parma chips

 

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

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