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Recipes
Honey-Lemon Dressing
By CBarile
In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- 1/2 teaspoon chopped thyme
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Smoky Glazed Asparagus
By CBarile
Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-base...
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 1 tablespoon sweet smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon cumin seeds
- 1 pound thick asparagus, trimmed
Frijoles Negros: Black Beans
By CBarile
Their thick consistency and slightly sweet flavor make these black beans distinctly Cuban
- 1 pound dried black beans, picked over and rinsed
- 11 About 11 cups water
- 2 green bell peppers—1 cored and quartered, 1 finely chopped
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, crushed
- Kosher salt
- 1 large onion, chopped
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons sugar
- Freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons dry white wine
Three Cheese Mac and Cheese
By CBarile
1. Preheat the oven to 400° and butter a 10-inch cast-iron skillet
- 1 1/2 pounds penne
- 3 cups heavy cream or half-and-half
- 1/4 cup finely chopped sweet onion
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- One 10-ounce log goat cheese
- 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
- 1 packed cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup sour cream
- 1 tablespoon chopped parsley
- 2 teaspoons chopped thyme
- 1 1/2 teaspoons grated lemon zest
- Salt and freshly ground white pepper
- 3 large egg yolks
Mango Margarita
By CBarile
Blend all ingredients together then serve
- Ingredients
- 1 (10-ounce) bag frozen diced mango
- 1/4 cup fresh lime juice
- 2/3 cup tequila (preferably silver, 80 proof)
- 2 tablespoons Cointreau or other orange liqueur
- 2 tablespoons superfine sugar
- 2 cups ice water
Creamy Celery Root Skordalia
By CBarile
In his version of the Greek garlic-almond spread known as skordalia, Hugh Acheson uses celery root in place of the ...
- 3 large garlic cloves
- 1/2 cup extra-virgin olive oil
- 3/4 pound celery root
- Salt
- 2 tablespoons sliced blanched almonds
- 3 tablespoons fresh lemon juice
Grilled Eggplant Involtini with Goat Cheese and Green Beans
By CBarile
Rosita Missoni grew up eating eggplant involtini (stuffed rolls)
- Two 1-pound eggplants, cut lengthwise into thirds
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 36 thin green beans
- 1 tablespoon sun-dried tomato paste or pesto
- 1/2 cup fresh goat cheese, softened
- 3 tablespoons rice vinegar
- 6 cups packed watercress, thick stems discarded
- 6 sun-dried tomato halves, coarsely chopped
Summer Squash Pizza with Goat Cheese and Walnuts
By CBarile
Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, minced
- All-purpose flour, for dusting
- 6 ounces pizza dough
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 1/2 small onion, thinly sliced
- 1/4 cup shredded part-skim-milk mozzarella
- 1 teaspoon chopped summer savory
- 1/4 pound summer squash, thinly sliced on a mandoline
- 2 ounces fresh goat cheese, crumbled
- 2 tablespoons chopped toasted walnuts
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
By CBarile
"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since the wine ofte...
- 1 packed cup basil leaves
- 1 large garlic clove, coarsely chopped
- 1/2 teaspoon hot smoked paprika
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Salt
- One 8-ounce zucchini, cut into 4 lengthwise slices
- 4 English muffins, preferably Bays, split
- 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices
Turkey Burgers with Smoked Gouda
By CBarile
By adding two flourishes to a simple grilled turkey burger, Bobby Flay makes it fantastic
- 1 red onion, cut into 1/3-inch-thick slabs
- Vegetable oil, for brushing
- 4 hamburger buns, split
- 1 1/2 pounds ground turkey
- Salt and freshly ground pepper
- 4 slices of smoked Gouda cheese (4 ounces)
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon drained prepared horseradish
- 1 tablespoon honey