Recipe Roundup: May 15, 2013
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 >
Recipe Roundup: Spring Soirée
There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.
Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.
Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.
Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >
News Feed: April 5, 2012
Chef Homaro Cantu uses gastronomic innovation to address real-world problems. [Chicago Tribune]
Springtime menu planning. [Saveur]
Chefs' dish out advice on feeding kids. [BA]
Video of seven-year-old pizza-tossing wunderkind goes viral. [Gothamist]... Read more >
Recipe: Ramps with Spinach and Bacon
Just when we think we can't bear to eat another potato or turnip, the ramp harvest arrives and boosts the morale of the foodie community. We’re going to welcome these early risers of spring by cooking up this spicy and smoky side dish from Floyd Cardoz. It's a bright sautée of ramps and spinach, enriched with bacon and laced with fragrant spices. Get the recipe here.
News Feed: May 21
How long do spices really last? [Salon]
Pass the Côtes de Gascogne Vin de Pays. [EMD]
A guide to spring produce. [Saveur]
Sip on a Leland Palmer cocktail this summer. [Bon Appétit]
Meet the first mobile slaughterhouse in the Northeast. [NYT]
Eye Candy: Seasonally Sweet
Philadelphia chef Terence Feury, who has garnered raves at Fork, served this rhubarb tart topped with almond crumble and strawberry swirl gelato at his Beard House dinner last month. See more photos of his menu here.
News Feed: April 23
A new study on red wine justifies a glass or two a night. [VV]
The New Orleans po' boy was originally created to feed striking workers. [Salon]
Coffee culture brews in Beantown. [Boston Herald]
Wild rice is perfect for springtime salads. [LAT]
Recipe: Fava Bean Purée
This simple but delicious purée from JBF Award winner Alice Waters showcases one of the darlings of spring produce: the fava bean. While the beans do require a bit of time and fuss (they must be shelled and then eased out of their skins), their creamy, fresh flavor and inviting color are worth the effort.
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@beardfoundation
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
Chocolate-dipped catmint leaves, courtesy of Eddy Leroux of Daniel #jamesbeardhouse #latergram http://t.co/vlayX8lvND
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