Tempting Food Photos
Beet-and-Red Sorrel Salad with Pistachio
Sorrel is a leafy green that gives dishes a tart, almost sour flavor. For this salad, Paul Liebrandt likes using red ribbon sorrel—a European variety with bright green leaves and intense red veins—because it's so pretty with the beets and because its tang is so nice with the nutty pistachio sauce.
Garlic-Rubbed Pork Shoulder with Spring Vegetables
Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.
Mesclun Salad with Fried Shallots and Blue Cheese
Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and owner of Saffron Mediterranean Kitchen in Walla Walla, Washington. Plus, they're delicious with a pungent blue cheese, like the Spanish Valdeon, which Ainsworth says has "a good crumble factor."
Cherry Tomato Tart with Basil
As delicious as it is beautiful, this tart has a fantastic marble-like texture.
Green Tomatoes with Pistachio Relish
Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. James Syhabout of Oakland, California's Commis makes it by pickling shallots, capers, pistachios and pink peppercorns overnight in Champagne vinegar and olive oil. It's awesome on tomatoes, but he also likes using it on fish.
Pancetta-Wrapped Asparagus with Citronette
In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.
Rare Roast Beef with Fresh Herbs and Basil Oil
Adapted from a recipe in author Patricia Wells's latest cookbook, Salad as a Meal, this rosy roast beef with basil oil seems decadent but contains only two grams of saturated fat per serving.
Mortadella and Cheese Panini
To make these sandwiches, use 6-by-4-inch slices of dense white bread from a peasant loaf to accommodate the hearty filling.
Creamy Beet Dip with White Crudités
With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.
Chilled Zucchini Soup with Purslane
Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.
Raspberry-Swirl Sweet Rolls
Either fresh or frozen raspberries would work beautifully in these soft, puffy yeast rolls—a fun twist on a cinnamon bun.