this refreshing English pea soup, sent to us by the team at Peels in New York City. A Fresno chile–spiked salsa of favas and almonds adds some kick to the sweet and creamy base. Get the recipe here.
Sunday Supper at Chelsea Market pose for a group photo after sending out desserts. You can see more photos of the food and the fun by clicking here.
New York University's food library now one of largest in America. [NYT] The ease and elegance of meringue-based desserts. [WSJ] Recipes for hearty vegetarian dishes. [WSJ] Get to know the Pixie mandarin. [LAT] Is Japanese sushi really threatened by radiation? [NPR]
Michael Reardon's chocolate–caramel tartlet with fleur de selFrancesco Buitoni's Gnudi with Cavolo Nero Sauce These pillowy dumplings are made with ricotta impastata, a premium ricotta with a smooth and buttery texture. If you can't find it, let some high quality ricotta drain in the refrigerator for about a day. Michael Reardon's Chocolate–Caramel Tartlets with Fleur de Sel The irresistible combination of caramel and salt stars in these indulgent, single-serving tarts. Joe Cicala's
How Mike Isabella made that pepperoni sauce. [Today Show] Obama administration amps up calorie count rules. [WSJ] Ribs of the world. [SE] Non-dainty vegetables. [WSJ]
clicking here. You’ll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork.
Bacon-Wrapped Asparagus This simple appetizer from Sonoma chefs Duskie Estes and John Stewart will bring your grill out of winter hibernation. Cream of Asparagus Soup Asparagus shines in this straightforward recipe from James Peterson's Splendid Soups. Green Peppercorn Spring Lamb with Asparagus and Rotini We have Ming Tsai to thank for this in-a-flash pasta dish, which features asparagus and lamb tenderloin.
our for-a-limited-time-only pop-up restaurant? Reservations for our first series of dinners, which will be prepared by the renowned Laurent Gras, are now available. If the chef's Michelin star–studded pedigree isn't enough enticement, we've got his JBF LTD menu right here. And stay tuned: tickets to future dinners—featuring Michelle Bernstein, Mile End's Aaron Israel, and the Momofuku team, among others— will be rolled out every Wednesday for the next several weeks.
Serious Eats introduces three new editions. [SE] Homaro Cantu's April Fool's Day recipe. [Chicago Tribune] FDA argues that link between food dyes and hyperactivity doesn't exist. [Atlantic] Hugh Johnson describes his five most memorable wines. [WSJ] South African wines showing more promise than ever. [WSJ]