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Winter Caprese Salad

Winter Caprese Salad Adapted from: YIELD Makes 8 servings INGREDIENTS 12 plum tomatoes, cut lengthwise in half 1 1/2 cups extra-virgin olive oil salt and freshly ground black pepper 2 cloves garlic 6 tablespoons freshly grated Parmigiano-Reggiano 6 cups fresh basil leaves, plus a few leaves for garnish 4 tablespoons pine nuts 8 large […]

Beet and Arugula Salad with Marinated Burrata

At G.E.B., his eclectic Chicago bistro, Elliot creates casual dishes that usually feature just three main components. For this very simple salad, he updates a classic combination of roasted beets and arugula by adding burrata (cream-filled mozzarella) marinated in olive oil and herbs. INGREDIENTS 8 ounces burrata (see Note) 1⁄2 teaspoon fenugreek seeds 1⁄2 teaspoon […]


Radishes with Burrata

    Servings: 4 Ingredients 8 oz burrata or bocconcini 2 watermelon radishes, thinly sliced 2 tablespoons olive oil 2 teaspoons lemon juice Kosher salt and freshly ground black pepper Chopped fresh chives and finely grated lemon zest(for serving)   Preparation Tear 8oz burrata into pieces(or use bocconcini) and place on a platter. Toss 2 […]

Ricotta Gnocchi

Original recipe makes 5 servings Ingredients Gnocchi 8 ounces Ricotta 2 eggs 1/2 cup fresh grated Parmesan cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 cup all-purpose flour Sauce 3 tablespoons Olive oil 1 tablespoon minced garlic 15.5 ounce canned diced tomatoes 1 dash crushed red pepper flakes 6 basil leaves, finely […]