Recipe: Ricotta Soup with Fried Eggplant
We can always count on simple soups to get us through these final stretches of chilly weather. Here's a delicious and easy one from the team at the renowned Vetri in Philadelphia. The silky ricotta broth and crunchy eggplant garnish will perk up those winter-weary taste buds.
February's Best Recipes
Butternut squash soup with pumpkin seed mousse
Recipe: Butternut Squash Soup with Pumpkin Seed Mousse
With another 44 days of winter to go (yes, we're counting), we're on the hunt for recipes that sustain our appreciation for the season's meager offerings. This is one of them. For this easy soup from the Wright's Rodolfo Contreras, butternut squash gets gussied up in truffle honey, crème fraîche, and pumpkin seed oil–infused cream.
News Feed: January 13, 2011
Bolivian farmers benefit from growing popularity of quinoa. [NPR]
Moonshine crosses over in Los Angeles. [LAT]
Get to know Old Word bread. [LAT]
A Slate writer invites readers to design a perfect day of meals. [Slate]
Got
News Feed: January 7, 2011
Frank Bruni spotlights three perfectly balanced cocktails. [NYT]
Brighten up dreary winter days with these vibrant soups. [The Kitchn]
Ethical chicken farming. [Atlantic]
Brave the elements and do some winter grilling. [SE]
Teriyaki gets a makeover. [WSJ]
News Feed: January 4, 2011
Dunkel: fun to say, easy to drink. [NYT]
A tradition of Turkish delights in Hollywood. [LAT]
A post-holiday menu to whip you into shape. [Chow]
Food-safety bill signed, but questions about funding remain. [Atlantic]
Recipe: Colin Lynch's Butter Soup with Shellfish and Honey
In this stew-like dish from Menton's Colin Lynch, sweet seafood is suspended in a rich beurre monté, a butter sauce that holds its emulsification. It's like the classic lobster-and-butter duo, but with the volume turned way up.
Recipe: Oyster Mushroom Cappuccino with White Truffle Oil
This soup from chef Sean Olnowich get its name from its milk-foam finish. Serve it in cappuccino mugs and charm your guests with the playful presentation.
Recipe: Nico Romo's Curried Crab Soup
This makes-itself soup from Nico Romo of Charleston's Fish gets some big kick from red curry paste and sriracha.
The Bookshelf: Chefs at Home
To the chefs who spend their days plating with tweezers and funneling through a chinois, the chance to prepare an honest meal at home can hold a special, or even escapist, appeal.
That's the concept behind Relais & Châteaux's new cookbook, Chefs at Home. While it spotlights elite chefs who prepare elegant and technically demanding cuisine at luxurious properties, the collected recipes are simple and satisfying—this is the food that chefs relish on a night off from the professional kitchen. Looking through the book, we learn that Christopher Brooks of Blantyre loves slow-roasted pork with roast potatoes and savoy cabbage, while JBF Award winner Gary Danko enjoys the ease and versatility of a butternut squash bisque. (Get the recipe here.)
Lest we forget that these chefs perform
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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