Posts in Recipes
Roasted Whole Cauliflower with Hazelnut Brown Butter

Alon Shaya perfected roasted whole heads of cauliflower when he spent as much time preparing the water to boil it in as he did actually roasting it. Inspired by his cult recipe, this preparation cuts back on the fiery chili pepper and pairs it with a nutty brown butter and chopped toasted hazelnuts.

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OFYR Caramelized Cabbage

Forget boiled cabbage and join the trend to grill or roast vegetables to encourage caramelization. A bit of umami packed melted garlicky anchovy butter and a hint of spice make this an ultra modern welcome side dish perfect for serving when chilly autumn air encourages eating heartier greens.

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Fig Bruschetta with Honey & Gorgonzola Butter

Inspired by the farm to fork cooking of Portland, Oregon’s Tourant chefs Mona Johnson and Jaret Foster, this preparation stands out in its approach to simple cooking with seasonal ingredients. Just when figs are at their peak and chilly autumn air welcomes a bit heavier mouthful, this rich, complexly flavored plate satisfies

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Seedlip Garden Sour

A clever Brit has turned his family’s 300-year-old English pea farm into an entrepreneurial 21st century agricultural innovation company where botany, alchemy, and a bit of ingenious branding strategy have successfully distilled the world’s first non-alcoholic spirits. This is a pucker-up recipe that is every bit as wonderful as creations made by the world’s best mixologists. Served at NoMad in New York City, one of the world’s best bars, should be proof enough that it a cocktail with serious credibility.

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Heirloom Tomatoes & Stracciatella

Easy to prepare, a delight to serve, and so much fun to eat, the last of summer harvest tomatoes are peeled, cored, and stuffed with the center or “rags” of burrata, an Italian buffalo milk fresh buttery textured cheese and plopped on a brilliant green simple basil puree. Unexpected, serve these luscious fruits with a steak knife and sit back as these surprise tomato bombs steal the show.

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Autumn Muffins

A tribute to leaf peeping season, these fall pumpkin spice muffins are a gorgeous burnt orange color and fill the house with the spicy warm scent of autumn baking. Perfect for the Thanksgiving table, perfect as a snack, and perfect even when craved in February, this is an easy quick (under 5 minutes to mix up) bread recipe to be shared for generations among friends and family.

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Tiramisu Alessio

A sexy and sophisticated, yet simple, Italian dessert with multiple, even erotic, histories. Considered an aphrodisiac by Italians from Treviso and dubbed “The Duke’s Soup” by Sienese Italians, there is geographic pride in Tiramisu history.. Serving in glass jam jars or a mish mash collection of recycled glass jars makes this version easy to freeze and serve as semifreddo, a charming frozen mousse-like dessert. This is a pass the spoons and dig in crowd pleasing dessert.

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Emily's Blackberry Sorbet

One of the most wonderful ways to preserve and intensify the flavor of one of nature's most perishable fruits is to make a limited ingredient sorbet. Refreshing with the perfect sweet tart balance and twice as many blackberries as most sorbet recipes, Emily's blackberry sorbet elegantly preserves the fruit in icy dessert form.  

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CSA Pizza

More and more communities across America are seeing a resurgence in small, local farmers producing fruits and vegetables. CSAs, otherwise known as Community-supported agriculture, allows farmers to sell their harvest in advance at a guaranteed price. This food production and distribution system directly connects local farmers and consumers and provides access to higher quality, locally grown, seasonal produce that tastes better and fresher, is more nutritious, and free of GMOs. Getting families to eat more vegetables is easy when they are served as pizza. The basil, zucchini, and garlic arrive mid summer in New England and are a delightful ingredient list for a light, healthy, and green pizza that is ready to eat in under 15 minutes.

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Strawberries Romanoff

Since the Brits served strawberries and cream to 200 spectators at the first Wimbledon tennis championship in 1877, the pairing has garnered popularity far beyond Center Court. The strawberry's history, however, is even longer. In the 14th century, the French used strawberries to cure depression. A hundred years later, strawberries were transplanted from forest floors for cultivation all over Europe and the lust for these heart-shaped, juicy, brilliant garnet colored berries has yet to wane. This plate is the American answer to the beloved English tradition. The addition of spices, sugar, and distilled spirits make an elegant early summer, make-in-advance, light dessert.

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Summer Fruit and Mascarpone Toasts

For a particularly delightful Sunday brunch, toast slices of rye, brioche, country, and raisin pecan bread from a favorite bakery, slather with mascarpone cheese, drizzle with local honey, sprinkle with sea salt flakes, and dot with tiny mint sprigs or lemon thyme. Rustically elegant, this fruit and bread cornucopia pairs perfectly with bubbly. There must be something to celebrate….go ahead and pop the cork!

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Fig, Blue & Prosciutto Tart

Figs, a biblical fruit and the prize given to ancient Olympians for their athletic prowess, have a sweet and nutty honey taste. Blue cheese was a culinary accident that involved a drunken shepherd, a half-eaten loaf of bread hidden in a cave, and the sheep tender’s guts to eat the moldy concoction when he returned a few months later. Prosciutto de Parma is made from nothing more than a pig’s hind leg and Israeli sea salt.

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Everything's Coming Up Rosé 2.0

Back in the empire building days, it was the Greeks and Romans who first mixed water and wine. In the everybody-should-have-this cocktail reference book, SPRITZ, Talia Baiochi and Leslie Pariseau explain that the practice of diluting concentrated wines helped mitigate the unruliness that could transpire during a symposium of drinking thinkers all convivially gathered to discuss philosophy.

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