© Quentin Bacon
Landmarc chef-owner Marc Murphy grew up in Europe, so it's no surprise that one of his favorite comfort foods—four-cheese spaghetti—is a Genovese spin on macaroni and cheese. “This is a dish my mother used to make a lot,” Murphy says. “She loved this particular dish so much when she had it at a restaurant, that she would keep going back to try and copy it perfectly.”READ MORE
Super Natural Every Day, the second cookbook from 101 Cookbooks blogger Heidi Swanson, hit shelves in the UK today just weeks after earning a 2012 James Beard Award nomination. Measurement conversions aside, the exported version will include the original's fantastic recipes, like this savory spinach-and-feta bread pudding. Read all about the recipe here. >>>
In Well-Fed Vegetarian, chefs spotlight recipes that are worth forgoing meat.
© Fredrika Stjärne
Great restaurants rarely have DJs, but Napa chefs Curtis Di Fede and Tyler Rodde hired one to play a four-hour set this past Saturday for the two-year anniversary of their popular Cal-Italian spot, Oenotri. Next up in July: The duo aims to introduce two house-brewed ales that will pair fantastically with their signature pizzas, like this one with garlic cream and nettles. The wild plant grows abundantly near the restaurant most of the year, and the chefs can’t get enough. “The majority of people look at nettles as a weed,” says Rodde, “but they’re actually really tasty and flavorful.”READ MORE