Fennel Kraut Recipe Adapted From Chefs Alex Brown And Evan George
Tasting Table LA: Fennel Kraut from "Salad Daze," by Alex Brown and Evan George
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Rillions Recipe Adapted From Odd Bits By Jennifer McLagan
Served warm or chilled, rillons are commonplace in parts of France, where they are served large, cold and submerged in seasoned fat.
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Pasta Scraps With Burrata, Sausage, Mushrooms And Fennel Recipe
Pasta Scraps with Burrata, Sausage, Mushrooms and Fennel from the Tasting Table Test Kitchen.
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Braised Greens, Cauliflower Ribs With Piave-Bacon Breadcrumbs Recipe
Braised Greens and Cauliflower Ribs with Piave-Bacon Breadcrumbs
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Crostini With Mushroom-Stem Duxelles Recipe
Mushroom stems pack a lot of flavor, but they're often overlooked for their more voluptuous caps. This recipe uses only the stems; save the leftover caps for TT's Pasta Scraps with Burrata, Sausage, Mushrooms and Fennel.
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Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce From Chef Man
Make Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce from Mateo's Cucina Latina in Healdsburg, CA.
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Apple Soup And Tarragon Yogurt Recipe Adapted From Girl In The Kitchen
Apple Soup With Tarragon Yogurt from Girl in the Kitchen (Chronicle Books)
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Shaved White Mushroom And Egg Salad With Salsa "Apicius" Recipe
Colatura (Italian anchovy essence) and pine nuts, both commonplace in the era of the Apicius, blend seamlessly with thinly sliced mushrooms and eggs.
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Braised Lamb Neck With Squash-Seed Risotto Recipe By Chef Sean Brock
Make Braised Lamb Neck with Squash-Seed Risotto from Sean Brock, Husk, Charleston, South Carolina.
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Soupergirl's Curried Peanut Squash Soup By Chef Sara Polon
Make Curried Peanut Squash Soup from Soupergirl in Washington, D.C.
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Orange Bitters Recipe Adapted From Chef Brad Thomas Parsons
Make Orange Bitters from Brad Thomas Parsons
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Cocktail Recipe: In-Flight Accommodation From JR Mocanu
Make In-Flight Accommodation from JR Mocanu, Merchant, Madison, Wisconsin
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Parsley Salad With Pancetta, Buttermilk, And Lemon Recipe
One of Michael Paley's favorite ingredients is parsley--and he doesn't relegate it to an afterthought. Rather than use the greens as a garnish, Paley, the chef at Garage Bar in Lousiville, places them front and center, crafting a sprightly salad.
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Pan-Roasted Pork Chops With Olives And Sambuca-Braised Fennel Recipe
Fennel is a workhorse of a vegetable. Its firm, anise-flavored bulb, bright green fronds and pungent dried seeds have a variety of delicious uses. Our newest favorite is Nancy Silverton's fennel on fennel (on fennel) recipe from her newly released The Mozza Cookbook.
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Zucchini Fritters With Mint-Yogurt Sauce Recipe By Chef Erik Cosselmon
Make Zucchini Fritters with Mint-Yogurt Sauce from Erik Cosselmon, Kokkari, San Francisco
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Manuka-And-Marmite-Braised Baby Back Ribs Recipe By Chef Mark Simmons
Make Manuka-and-Marmite-Braised Baby Back Ribs from Kiwiana in Brooklyn, NY.
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Cochinita Pibil Recipe From Chef Mateo Granados
Cochinita Pibil from Mateo's Cocina Latina
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Chile-Pork Wontons Recipe By Chef Scott Drewno
Make Chile-Pork Wontons from The Source in Washington, D.C.
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Salt-And-Pepper Squid With Pineapple And Toasted Garlic Recipe
Make Salt-and-Pepper Squid with Pineapple and Toasted Garlic from Heaven's Dog, San Francisco.
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Charred Beans With Bean-Leaf Pesto Recipe By Chef Will Preisch
Whole-animal cooking is yesterday's news. Welcome to whole-vegetable cooking. Will Preisch, the executive chef at the Bent Brick in Portland, Oregon, purchases boxes of bean leaves from local farms, makes large batches of the pesto from the leaves, then freezes it in small containers for later use.
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Poblano Macaroni And Cheese Recipe From The Homesick Texan Cookbook
Make Poblano Macaroni and Cheese from The Homesick Texan Cookbook.
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Garlic And Chicken Soup (Perigord Tourain) Recipe
This classically simple Périgord Tourain (garlic and chicken soup) is incredibly rich and flavorful. Then, the best part comes at the end: With only a spoonful or two left, you can do as the locals do, and add a good dose of red wine, slurping the mixture straight from the bowl.
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