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Nonna’s Marinated Baby Beet Salad

“After a blistering winter season and endless pots of soup, the beet salad at Nonna is a delicious departure. It is the perfect recipe for recovery from whatever ails you.” —Peggy Levinson (Serves 4) Salad 1 lb baby beets 1 Cara Cara orange 2 blood oranges 1 ruby red grapefruit 1 avocado 2 bunches watercress 1/2 cup champagne vinegar 1/2 cup olive oil 1/2 shallot Vinaigrette 1/2 shallot 1/2 cup red wine vinegar 1 tsp Dijon mustard 1 cup olive oil salt Directions Place oiled and salted beets in a pan with a bit of water. Cover with foil and bake at 350 degrees for 45 minutes. Cool, peel, and quarter the beets. Next, marinate the beets in champagne vinegar and olive oil with diced shallot half for 30 minutes. While the beets marinate, peel and section the

Marc Cassel’s Mussels Steamed in Champagne With Fresh Ginger and Spinach

(serves 4) Ingredients 2–3 pounds live black mussels*, scrubbed and de-bearded 1–2  inches ginger root, peeled and sliced 6  garlic cloves, minced 1 jalapeño, seeded and julienned 1  pound shiitake mushrooms, stemmed and cut into large    pieces 1/2 stick butter, unsalted and cubed 2 cups Champagne (or any dry sparkling white wine) 1 1/2 tablespoons kosher salt (or to taste) 1 cello bag flat-leaf spinach, washed, stemmed, and torn Crushed red chili flakes, as desired Directions In a large, hot skillet, quickly sauté ginger, jalapeño, mushrooms, and garlic. When the pan returns to high heat, add butter, salt, and mussels. Toss the mixture to distribute ingredients evenly. Working quickly, add Champagne and immediately cover the pan to trap as much steam as possible. When the mussels just begin to open, add spinach to wilt. Once all the mussels are well opened, remove from heat, toss pan again, and pour everything into a large, heated bowl or serving platter. Sprinkle with chili flakes and

La Duni’s Tart Cherry and Black Walnut Scones

(Serves 8) Ingredients 3/4 cup bread flour 3/4 cup pastry flour 4 tablespoons sugar 1/4 teaspoon salt 1 tablespoon baking powder 1/2 cup cold butter (cut into pieces) 1 egg 1/4 – 1/2 cup milk 3 tablespoons dried tart cherries 3 tablespoons coarsely chopped black walnuts Egg wash (1 egg mixed with 1 tablespoon milk) Directions Measure all ingredients and preheat oven to 425 degrees. Sift bread flour, pastry flour, sugar, salt, and baking powder together and set aside. Cut butter into flour mixture with a pastry cutter or your fingers until the mixture resembles course cornmeal. Place in mixing bowl. With paddle attachment, beat at low speed. While beating, add cherries and walnut pieces until just combined. Add egg and continue mixing at low speed. Add milk slowly until all ingredients are just combined and a soft dough forms (do not over mix; it should not be watery). Place the dough on a wooden

Robbie Vertel’s Ultimate Scones

(Serves 12) Ingredients 3/4 lb. unsalted butter 4 cup of flour 4 Tbl. sugar (2 Tbl. for recipe, 2 Tbl. to garnish with on top) 2 Tbl. baking powder 2 tsp. salt 1/2 cup heavy cream 4 eggs 1/2 cup raisins 1 cup currants Directions In a mixer, combine all dry ingredients (except raisins & currants), then slowly dot in butter and then add heavy cream. Mix to just combine. Be careful not to overmix dough (think in terms of a pie dough). Add raisins and currants and turn through. Heat oven to 400 degrees. Roll out scone mix into a large pie shape (about 3/4 of an inch thick). Allow to rest in refridgerator for 15 minutes. Remove and brush with egg wash. Sprinkle with remaining sugar. Cut in pie shape pieces and bake for approximately 20 minutes. Serve with your favorite jam.

Millionaire Mojito

Ingredients 1 1/2 oz. 10 Cane Rum 1/2 oz. Grand Marnier Cuvée du Centenaire 10 Mint Leaves 1 oz. Fresh Squeezed Lime Juice Splash of Moet & Chandon Champagne Directions Place mint leaves in the bottom of a tall glass. Add Grand Marnier and gently muddle the mint. Add lime juice and 10 Cane. Fill with cracked ice and top off with Moet & Chandon Champagne. Stir gently.
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