Prosciutto, Provolone, and Waffles and More Recipes
In today's Weekly Recipe Review, braised chicken goes Portuguese, and focaccia gets the addition of rhubarb
Check out our editors' picks for top recipes from food sections across the country.
The perfect way to use this season's morel mushrooms: in a creamy morel mushroom risotto with poached eggs.
Make a broth with Parmigiano-Reggiano rinds, tossed with asparagus, goat cheese ravioli, and of course, more Parmigiano-Reggiano.
Focaccia, the best of breads, gets even better with a topping of sweet rhubarb.
Perfect, crispy-skinned roast chicken in half the time? Only with this cast-iron roast chicken recipe.
Forget fish fillet; here are five other ways to prepare fish and blow Kanye's mind.
We're amping up for peach season with a perfect peach Melba.
Impress your friends by making your own rosemary crackers to pair with that Brie.
Portland Press Herald
Peppery, succulent braised chicken with linguica for a Portuguese twist.
Brunch plans: artichoke-scrambled eggs Benedict. Yes.
Wall Street Journal
Savory waffles? We'll definitely try waffles with provolone, black pepper, and prosciutto (magic words).
Burning food never tasted so great: try this charred salmon crudo with grilled avocado (!) and a lemon aioli to tie it all together.
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