Sweet Tea Pie By Chef Taff Mayberry
The combination of two Southern favorites yields an intensely sweet slice teeming with flavor--ideal for when those sweltering summer afternoons seem a distant memory.
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Chocolate Mousse With Elderflower Whipped Cream Recipe
Chocolate Mousse with Elderflower Whipped Cream
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Pinto Beans With Kale And Adobo Sauce Adapted From Chef Tyler Morris
At the newly opened Rye in Louisville, Kentucky, chef Tyler Morris champions underrated ingredients. His take on pinto beans, inspired by his time in New Mexico, involves folding the robust legumes together with garlicky kale and spicy adobo sauce.
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Cicerchia Soup Recipe Adapted From Chef Ron Suhanosky
Cicerchia Soup from Ron Suhanosky, Nonna's Table, New York
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Beef Meatball Recipe Adapted From Chef Michael Leviton
At the new Area Four in Cambridge, Massachusetts, Michael Leviton folds ricotta into the meatball mixture to create a rich beef meatball that's also light.
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Pork Barrel BBQ Restaurant And Grill
Pork Barrel turns its winning sauce into a restaurant.
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Brown Butter And Lemon Popcorn Recipe Adapted From Chef Simon Dolinky
The time-honored French lemon-and-brown-butter sauce known as beurre meunière often dresses steamed vegetables and sautéed fish. At San Diego's Saltbox Dining & Drinking chef Simon Dolinky uses it to transform the cinema-house favorite: popcorn.
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Kabocha-Squash Hummus Recipe Adapted From Chef Coby Lee Ming
At the Louisville, Kentucky, restaurant, Ming roasts kabocha squash and blends it into homemade hummus; the earthy flavors balance the accompanying bold flavors of tahini and garlic-chile paste.
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Bruichladdich Brewery - Jim McEwan
On the ten-year anniversary of Bruichladdich's re-opening, Jim McEwan has a lot more to show than whiskey.
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Pork Meatloaf Recipe By Chef Marc Taft
As his meatloaf cooks, the bacon mingles with the sweet glaze and permeates the pork and beef, infusing the entire dish with a rich, smoky flavor.
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Gruyère-And-Caramelized Onion Scones - Alyce Shields
Gruyère-and-Caramelized Onion Scones from Alyce Shields, Pronto by Bar Bambino, San Francisco
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Pear-Parsnip Tartine Recipe From Chef Julianne Jones
One of Jones's favorite ways to showcase her pain au levain is to spread it with crème fraîche and top the slices with roasted parsnips, crisp pears and blue cheese.
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Capitol Eats Roundup - 2011 Edition | Washington, D.C.
2011 brought plenty of excellent eating.
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Espresso-Orange Ma'amoul Recipe From Chef Maura Kilpatrick
Espresso-Orange Ma'amoul from Maura Kilpatrick, Sofra, Boston, MA
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Orange Stuffed Olives Recipe From Chef Tony Mantuano
Orange-Stuffed Olives from Chicago's Bar Toma
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Bourbon Biscotti Recipe 12 Days Of Cookies
Crunchy biscotti are best enjoyed with a cup of coffee or perhaps a glass of vin santo, either of which softens the biscotti's twice-baked edges. This year, we're ditching both for bourbon.
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Rock Shrimp Polpette Recipe From Chef Tony Mantuano
Make Rock Shrimp Polpette from Bar Toma in Chicago.
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Savory Bread Pudding Recipe From Chef Jason Barwikowski
Studded as it is with mushrooms, onions, sage, thyme and bay leaves, this is one side dish we're eager to fill up on at home.
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Cashew-Butter Cookies Recipe By Chefs Amy Pressman And Hourie Sahakian
Tasting Table LA: Cashew-Butter Cookies
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Café Adelaide's Milk Punch Cocktail Recipe
Brandy milk punch from Lu Brow, Café Adelaide, New Orleans
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Sugar Cookies Recipe By Chef Brooke Lenderman
Sugar Cookies from Brooke Lenderman, The Bakery at Cakes & Ale, Decatur, GA
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