Tomato Tarte Tatin and More Recipes

In today's Weekly Recipe Review, easy scallop dinners, plus root-to-stalk cooking
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Use up these tomatoes in a gorgeous tarte tatin, and more recipe ideas.

Check out our editors' picks for the best recipes from food sections across the country.

NY Mag
Ever heard of the Italian green agretti? The rare gem is best served blanched with lemon and olive oil.

LA Times
Easy scallops with saffron sauce, with the secret ingredient: Kaffir lime leaves, for a bright, fragrant twist.

NY Times
Toss some summer sugary plums in a kale and quinoa salad.

SF Chronicle
How to cook everything from stalk to root? Start with with radish leaves in a salad.

Basil goes beyond pesto; try it with prosciutto-wrapped peaches and goat cheese.

Seattle Times
Watermelon and blood orange mix perfectly in this bright, colorful chilled crabmeat soup.

Kitchen Daily
Smothered cauliflower is already great, but add an egg on top just for kicks.

Portland Press Herald
Shrubs are getting a bit more attention in the cocktail world, with bartenders updating the classic in drinks like a strawberry rhubarb shrub.

Washington Post
A quick dinner for the week that tastes like a night out: grilled steak and portobello sandwiches.

Wall Street Journal
Use up all those sweet summer tomatoes in a tomato tarte tatin.

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