José Andrés' Romesco with Asparagus and More Recipes
In today's Weekly Recipe Review, a Thin Mint ice cream, plus what to do with seasonal pineapples
Check out our editors' picks for the best recipes from food sections across the country.
Perfectly ripe pineapples might be a wonderful dessert already, but pickled pineapples make a zesty addition to any salad or dish.
You can never go wrong with goat cheese ravioli. Seriously. Bring us a bowl now.
Artichokes might be lovely when roasted, but a crunchy raw artichoke salad is worth the effort.
We're getting amped up for strawberry season by planning to put a strawberry-rhubarb compote on everything we make.
It's always the season for pie, and when the weather gets warmer, make this salty, citrusy Atlantic Beach pie, made with a crust of saltine crackers and butter, and filled with a tangy lemon/lime filling.
Fried chicken, four ways: Burmese, Japanese, Korean, and Malaysian. We're a fan of the Burmese fried chicken made with tamarind pulp.
We want this every morning: a parsley, olive, egg, and ricotta sandwich.
Round up the last of your Girl Scout cookies to make this Thin Mint ice cream.
Portland Press Herald
Try this penne, broccoli, and white bean recipe, a versatile, vegetarian-friendly dish easy enough for Monday nights.
Wait, you can turn broccoli into pesto? Add that to our list.
Wall Street Journal
José Andrés serves asparagus two ways, both with a lovely red pepper romesco sauce.
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