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  3. April Bloomfield

April Bloomfield

By Food & Wine Updated May 10, 2017
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Toasts with Ricotta and Apples
Credit: © Antonis Achilleos
From insanely crispy fries to skirt steak tacos with a spicy pecan-chipotle salsa, here are fun and delicious recipes by April Bloomfield.
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1 of 12

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The Breslin's Ricotta Pancakes with Orange Syrup

The Breslin's Ricotta Pancakes with Orange Syrup
Credit: © Lucy Schaeffer
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April Bloomfield's delicious pancakes are made with fresh ricotta, orange juice and finely grated lemon zest.

  • More Delicious Pancake Recipes

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Warm Bacon-and-Egg Salad

Warm Bacon-and-Egg Salad
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"I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it's fried in bacon fat." She likes to use rich duck eggs when she has them.

  • More Egg Recipes

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Candied Almonds

Candied Almonds
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With only three ingredients, these candied almonds are quick and easy to make, and can be enjoyed as a tasty snack or crumbled on top of your favorite ice cream.

  • More Tasty Snacks

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Seared Scallops with Basil, Anchovy and Sweet Corn Pudding

Seared Scallops with Basil, Anchovy and Sweet Corn Pudding
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The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. Instead of being milky white, they're almost coral-colored.

  • More Scallop Recipes

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Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa

Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa
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April Bloomfield created these fun tacos with grilled steak and a spicy-smoky salsa together with Chefs Roberto Santibañez.

  • More Taco Recipes

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Herbed Steamed Rice

Herbed Steamed Rice
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"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield.

  • More Rice Dishes

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Lyon-Style Chicken with Vinegar Sauce

Lyon-Style Chicken with Vinegar Sauce
Credit: © Con Poulos
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When chef April Bloomfield tried a classic version of vinegar chicken in Lyon, she wished it was tangier. So, back home, she adds a hefty amount of Banyuls wine vinegar to the sauce. "I love the way the vinegar froths up when you add it to the pan," says Bloomfield, who finishes the chicken in the sauce to infuse it with extra flavor.

  • More Chicken Recipes

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Brussels Sprouts with Prosciutto and Juniper

Brussels Sprouts with Prosciutto and Juniper
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These pan-roasted brussels sprouts from chef April Bloomfield get their deep, woodsy flavor from an underappreciated ingredient: juniper berries.

  • More Brussel Sprout Recipes

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Potatoes Lyonnaise with Lemon and Chile

Potatoes Lyonnaise with Lemon and Chile
Credit: © Con Poulos
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For April Bloomfield, the crisp potatoes and caramelized onions called potatoes lyonnaise are "the ultimate home fry." She was first introduced to them at cooking school in Birmingham, England. After traveling to France, she perfected this version by adding chopped garlic, lemon juice and crushed red pepper.

  • More Recipes with Potatoes

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Thrice-Cooked Fries

Thrice-Cooked Fries
Credit: © Matthew Armendariz
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First boiled and then double-fried, these fries are insanely crisp.

  • More Fried Foods

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Creamy Caesar Salad with Torn Croutons

Creamy Caesar Salad with Torn Croutons
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April Bloomfield uses Little Gem lettuce in place of romaine in this sensational salad, adapted from her book, A Girl and Her Pig.

  • More Green Salads

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Toasts with Ricotta and Warm Balsamic-Caramel Apples

Toasts with Ricotta and Apples
Credit: © Antonis Achilleos
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In this amazingly fast recipe, chilled ricotta is served over warm apples on toast.

  • More Easy Desserts

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    1 of 12 The Breslin's Ricotta Pancakes with Orange Syrup
    2 of 12 Warm Bacon-and-Egg Salad
    3 of 12 Candied Almonds
    4 of 12 Seared Scallops with Basil, Anchovy and Sweet Corn Pudding
    5 of 12 Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa
    6 of 12 Herbed Steamed Rice
    7 of 12 Lyon-Style Chicken with Vinegar Sauce
    8 of 12 Brussels Sprouts with Prosciutto and Juniper
    9 of 12 Potatoes Lyonnaise with Lemon and Chile
    10 of 12 Thrice-Cooked Fries
    11 of 12 Creamy Caesar Salad with Torn Croutons
    12 of 12 Toasts with Ricotta and Warm Balsamic-Caramel Apples

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