Gorgonzola Soufflé with Rapini
An Italian Gorgonzola piccante cheese is our first choice when making this savory soufflé. Paired with sautéed rapini, it creates an unexpected harmony of color and flavor.
Goat’s Milk Ricotta and Fresh Herb Ravioli with Parmigiano-Reggiano Broth and Edible Blossoms
Parmigiano-Reggiano rinds are chock-full of flavor. Here, they simmer in broth to intensify the flavor of this fresh ravioli dish. So save your rinds or source some from your favorite cheese shop. If goat’s milk ricotta isn’t available, any fine ricotta is a good replacement.
Double Cheese Spinach Omelet
Combining the vegetable-rich flavors of a frittata with omelet technique, this savory classic has a mozzarella-pepper filling wrapped in feta and spinach.
Colorado Lamb T-Bone with Fava Bean Gremolata and Pecorino
Cacio Pecora is chef Alex Seidel’s aged pecorino, handmade at Fruition Farms. Any good-quality aged artisan pecorino, imported or domestic, can be substituted. And if fresh fava beans aren’t available, you can substitute fresh English peas; after shucking and removing them from the pods, blanch the peas and proceed with rest of the gremolata recipe.
Chicken-Feta Phyllo Pie
Rich dark-meat chicken, savory veggies, and flaky phyllo dough make this a perfect pie for warm nights on the patio.
Chicken Roulades with Goat Cheese, Dates, and Prosciutto
Served with a side salad, the roulades are just right for a light spring dinner.
Chicken Cacciatore
Depending on whom you ask, the mild taste of chicken is either a merit or a handicap. Is it a blank canvas or a bland cutlet? The answer, of course, is that it’s both. All good cooks know this and use it to their advantage, easily transforming a ho-hum piece of chicken into a savory […]
Walleye Pike Quenelle with Tomato Coulis and Fresh Mozzarella
Jonathon Sawyer, the 30-year-old chef/owner of downtown Cleveland’s Greenhouse Tavern, introduces his recipe for walleye pike quenelle. In the French classical tradition, quenelles are small dumplings made from poached meat, poultry, or fish. Formed using two spoons, they have a distinctive oval shape. Sawyer likes to use local walleye pike in his quenelles, but you […]
Tortilla Soup and Red Tomato Salsa
This is a beautiful version of a classic dish, with a distinct clarity of flavor. Unlike many other renditions, this one is meatless, so the creamy white cubes of panela bob among the green avocado and cilantro in a red broth, lightly smoked with chipotle and brightened with lime. If you can, make your own […]
Parmigiano-Reggiano Broth
Hardy was inspired to create this broth from centuries-old Italian recipes, “where waste was simply not in the lexicon.” While the base for the broth is just leftover cheese rinds cooked in water, “the sum total is worth a hundred times the value of its ingredients,” Hardy says. “The result is so rich and intense, […]
