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Gratin of Greens

Author: James Beard

Roast Pork Tenderloin with Carrot Romesco

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

Author: Bon Appétit Test Kitchen

French Hungarian Salad

Author: Barbara Price

Truffled Toast with Radicchio and Egg

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

Red Chard Risotto

Author: Sandra Rudloff

Tuscan Kale with Sesame Oil

Author: Melissa Hamilton

Pak Choi and Kale Dumpling

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.

Author: Jeremy Pang

Chivito

Author: Francis Mallmann

Buckwheat Harvest Tart

Author: Sara Forte