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01/23/2007
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
Issue #3
01/23/2007
White truffles transform any vegetable or salad into a culinary experience.
Issue #3
01/23/2007
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
Issue #3
01/23/2007
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Issue #2
01/23/2007
This gooey delight is creamy and tangy, with an almost lemony flavor.
Issue #2
01/23/2007
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
09/05/2012
While the days are still warm and evenings begin to feel pleasantly crisp, host a simple but elegant dinner party with this menu. Peak tomatoes are delicious stuffed and roasted, garden-grown thyme is the perfect adornment for simple grilled lamb chops, and a blackberry-apple cake topped with a dollop of crème fraîche makes the most of the overlap of seasons.
Does Not Apply
08/29/2012
The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail.
Does Not Apply
07/24/2012
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
Does Not Apply
06/26/2012
Tiny, gluten-free potato pillows get a summery color and flavor infusion with the addition of sweet peas and fresh mint before being coated in a simple lemon and herb cream sauce.
Does Not Apply
06/19/2012
Vividly green and intensely flavored, this smooth basil gelato is a perfectly unexpected dessert.
Does Not Apply
06/18/2012
Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert — we love it topped with a sprinkle of sea salt.
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06/06/2012
Sgroppino, a slushy combination of lemon sorbet, vodka, and prosecco, is common in Italy as a palate cleanser, a dessert, or a pre-dinner drink. We prefer this version by Marc Vetri's beverage director Steve Wildy, with the ingredients whisked together to create a chilly, frothy libation.
Does Not Apply
11/07/2011
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
Does Not Apply
09/14/2011
Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings.
Does Not Apply
04/12/2011
This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts.
Does Not Apply
06/18/2010
Chef Victor Casanova, Executive Chef at Culina at the Four Seasons Hotel in Beverly Hills, perfectly pairs his spicy grilled lamb chops with small balls of refreshing mint pesto fregola.
Does Not Apply
01/31/2007
This is Thomas Keller's exuberantly updated version of a dish often prepared by his mother during his childhood.
Does Not Apply
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