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Whole Roasted Lamb
Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.
Recipes
Scallop Spaghetti
This dish shows off some cooking skills while allowing familiar and flavorful mouthfuls of pesto and lemon pasta to please all its tasters.
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Carrot & Zucchini Ribbons with Pistachio Pesto
This zesty carrot & zucchini salad uses flavors from miso, goat cheese, pistachios, and basil, sure to brighten up any table.
Recipes
Grilled Eggplant and Peppers with Basil Pesto
Make the basil pesto: In a food processor, pulse pine nuts until finely chopped. Add garlic and cheese and pulse lightly, then add basil. While pulsing, slowly stream in olive oil until it has been incorporated completely. Mix in lemon zest and juice and season with salt. [...]
Recipes
Pickled Ramps
In a saucepot over high heat, combine all ingredients except ramps and cook until sugar dissolves. Let cool to 130 degrees. Add ramps and let steep while pickling liquid cools to room temperature. Store in a jar in refrigerator and eat within a month, or process in [...]
Recipes
Spicy Lobster Fideos
Make the pesto: In a medium bowl, pour boiling water over chiles. Cover bowl with a sheet of plastic wrap and set aside for 15 minutes. Transfer chiles to a large paper towel-lined plate. Reserve ½ cup of chile water and discard the rest.
Recipes
Creole Tomato Galette with Sunflower Seed Basil Pesto
Make the pesto: Combine all ingredients in a food processor. Pulse until completely combined, scraping sides as necessary. Refrigerate for up to 1 week. (This recipe makes extra, because it’s good on everything.)
Recipes
Winter Kale Pesto
Chef David Berry at Bellina Alimentari in Ponce City Market in Atlanta, Georgia, a connoisseur of all things Italian, has the perfect solution. His winter pesto uses kale, arugula, parsley and sage and chili flakes — and it packs as much flavor as traditional pesto, with an [...]
Recipes
Shrimp and Sun Gold Tomato Pasta
In large pot, bring 2 quarts of heavily salted water to a boil. Drop in pasta and stir. Reduce heat to keep at steady boil, stirring occasionally.