Chef Daniel Zeilinga at Casa di Langa, Piedmont, uses tomato water that is made by straining fresh tomatoes overnight and adding it to the ragu. This simplified version uses a tomato juice/water mixture, which makes the dish accessible at any time of the year. You can substitute tajarin with a pound of fresh egg pasta or …
This recipe can be used for both cocktail hour and dessert. Developed by the bar team at The Betty, a restaurant at the Kimpton Sylvan Hotel in Atlanta, The Retropolitan is a strawberry-and-lime-flavored cocktail with bright fruit notes and enough acidity to keep it in balance. The Metropolitan flavor will remind you of a grown-up fruit punch. You …
Ginataang is a term used to describe a variety of Filipino comfort food cooked with coconut. Rich, fragrant canned goods can be prepared in no time. Lawrence Letrero of Bayan Ko, Chicago, shared this recipe, which includes vegetables such as hearty sweet potatoes, colorful Japanese eggplants, and snappy haricots vertes in the Filipino dish. Feel free to …
Joe Kindred, chef and owner at Kindred, Hello, and Sailor in North Carolina, didn’t go to seafood restaurants for the fish as a kid. “As a child, my favorite part of the meal was the crispy, hot hush puppies served with Country Crock butter. As a chef, I wanted to create an elevated version of Hush Pups …
This nut-free pesto is from Douglass Williams, 2020 F&W’s Best New Chef, of Mida, Boston. Roasted chickpeas are used instead of pine nuts to give the sauce a nutty, satisfying flavor. Williams: “I love the dish because it allows for a lot of customization and flexibility with the homemade nut free pesto.” Williams says, “It’s important …
The za’atar spice mix is a Middle Eastern blend that’s aromatic and herbaceous. Chef Zachary Engel from Chicago’s Galit serves this juicy roast chicken with crisp skin. Engel says that “spatchcocking” (removing the spine) is the best way to roast an entire chicken at home. By removing the spine, the chicken will lie flat in the …
What is autumn without a pumpkin-spice version of, well, anything? Making a shrub with pumpkin spice will balance out the sweetness of pumpkin spice drinks. The shrub can be added to a glass with ice, Prosecco, and soda water. The shrub can be enjoyed as a non-alcoholic drink. Ingredients 1 1/2 ounces pumpkin spice shrub 3 ounces Prosecco 1 1/2 ounces of soda water …
Baruch Ellsworth is the pastry chef of Little Saint, a restaurant and coffee shop in Healdsburg, California. He created these vegan cupcakes to be part of their plant-based menu. The vegan buttercream is made by whipping together chickpea Aquafaba and vegan Butter. Ingredients Cupcakes 1/3 cup (about 1 3/4 ounces) flax meal 1/2 cup hot water (about 115degF) 3/4 cup packed light brown sugar 3/4 cups granulated …
This easy side dish is made by baking these creamy, rich potatoes until they turn golden brown. Add a few chives to the top. Make sure to get ahead. These potatoes can be prepared up to step 3. Transfer the potato mixture to the baking dish prepared and allow to cool completely. Cover with aluminum foil, and …
There is nothing better than hot, melted cheese,” says Amanda Shulman – chef and owner of Her Place Philadelphia. When brainstorming menus for Her Place’s late-fall pop up before it opened, my partner and I were trying to think of a seasonal twist on the classic raclette dish. Melted cheese is served with crudites as dipping. We chose to …