Recipe: Crab Salad on Crackers

Crab Salad on Crackers A celery-infused dressing gives a zippy bit of bite to these snack-sized crab salads from Matt and Ted Lee. Get the recipe here.

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Recipe: Wild Mushroom Stew with Egg Yolk

Wild Mushroom Stew with Egg Yolk Whether your version of foraging is a hunt across the forest floor or just a quick stroll through the farmers' market, be sure to grab some wild fungi for this earthy and creamy stew from chef Chris DiMinno of Clyde Common in Portland, Oregon. (The recipe calls for a few ramp leaves, but don't worry if the allium's season has ended in your neck of the woods—the dish is just as satisfying without them.) Get the recipe here.

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On the Menu: Southern Charm

Southern Charm When JBF Award winners Matt and Ted Lee co-host a dinner with one of their favorite Atlanta chefs, you know it’s going to be a good meal. Tomorrow night, the Lee brothers will prepare the evening’s hors d’oeuvre before critically lauded Miller Union chef Steven Satterfield treats diners to a night of his impeccable, ingredient-driven cuisine. Check out the menu below, then click here to make your reservation. Hors d’Oeuvre Pickled Shrimp Benne Seed Wafers Cheese Straws Blue Crab Salad Pairings: Champagne Aubry à Jouy-les-Reims 1er Cru Brut NV; Champagne Cocktails with Kumquat-Scented Gin Dinner Smoked Trout Salad with Spring Peas, Radishes, Cucumber, Crispy Beets,

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Test Your Eat-Q: Culinary Innovations

egg beater We may take them for granted today, but the microwave, blender, and countless other kitchen tools were once groundbreaking inventions that revolutionized the way we cook. Think you know a thing or two about the history of kitchen gadgets? Take a stab at this question: Craig Claiborne called which machine “perhaps the best food invention since toothpicks”? A.  Blender B.  Food processor C.  Silicone spatula D.  Dutch oven Take our complete quiz on culinary innovations here!

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Recipe: Pea Cake with Strawberry Marmalade

pea cake with strawberry marmalade
At this time of year, it's common to see peas and strawberries side by side at the farmers' market, but they tend to keep their distance in the kitchen, relegated to their respective realms of savory and sweet. But at New York's Má Pêche, Tien Ho brings these two stars of spring together in a spongy, easy-to-make cake. Get the recipe here.

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On the Menu: New England with a French Twist

Robert Krajewski and Lynette Mosher At the charming Lily Bistro, husband-and-wife team Robert Krajewski and Lynette Mosher masterfully blend the flavors of the French countryside with locally sourced Maine ingredients. Alums of venerable New England restaurants like Olives, Clio, and Biba, the chefs are returning to the Beard House this Monday with a spring-inspired dinner of their sophisticated bistro fare. Seats are still available, so make your reservation here. (In case you need more convincing, the lovely menu is below.) Hors d’Oeuvre Crispy Head Cheese with Fennel Mustard Fruit Rabbit Terrine with Tarragon, Pickled Grapes, and Brioche Blood Sausage with Potato Confit Petit Moules Frites Smoked Brandade with Gre

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