Chef Claude Godard’s Panna Cotta

desserts

Chef Claude Godard, owner of Jeanne & Gaston in New York City, is a third-generation chef who puts a modern touch on his family’s classic French recipes. In fact, when opening his second restaurant in late 2011, Godard, who also owns Madison Bistro, chose to name the cozy space after his grandparents, the first restaurateurs in his family. The atmosphere is welcoming in the eatery, which also has a large back garden, an oasis in Manhattan’s hustle and bustle. Select a drink from the wine … [Read more...]

Orecchiette Pasta With Pecorino, Peas and Crispy Prosciutto

Avoid water waste and add flavor to dishes by making pasta water do double-duty.

According to food writer and world traveler Victoria Abbott Riccardi, repurposing kitchen discards is a way of life in Italy. Stale bread becomes panzanella (vegetable-bread salad), cheese rinds get tossed into soup for a hint of flavor, and bumper crops of veggies and fruits get pickled, preserved or candied. In the same spirit of kitchen conservation, make your pasta water do double duty. First use it to blanch your vegetables, then use the starchy remains to add body to non-tomato-based … [Read more...]

Barbecued Portobello Mushroom Burgers

For a tasty vegetarian summer meal, try grilling portobello mushrooms.

Fire up the grill for these satisfying vegetarian burgers. Try topping with traditional fixings, such as mustard, pickles and sliced onion. To play off the smoky sass of the barbecue sauce, pair these burgers with a full-bodied Californian red, like the 2007 Vinum Cellars Pets Petite Sirah ($11.99). Barbecued Portobello Mushroom Burgers With Cheese Serves 4 Ingredients 4 large portobello mushroom caps (stems removed) 2 tablespoons garlic oil Salt and pepper (to taste) ¼ cup favorite fat-free … [Read more...]

Grilled Eggplant-Pepper Fajitas With Black Bean Salsa

These eggplant fajitas pair nicely with a Mexican beer.

These vegetarian fajitas can be prepared on a grill or broiler, and the vegetables and salsa can be prepared in advance and heated before serving. The ideal refresher to accompany these fajitas is an icy Mexican beer, such as Corona with a squeeze of lime. Grilled Eggplant-Pepper Fajitas With Black Bean Salsa Serves 4–6 Filling 4 tablespoons olive oil 3 tablespoons fresh lime juice ¼ teaspoon ground cumin Salt and pepper (to taste) 1 medium eggplant, trimmed and cut into 16 slices 1 large red … [Read more...]

Salmon With Marinated Vegetables and Salmoriglio

Spring brings salmon season and spring vegetables, paired beautifully in this recipe from Hugh Acheson, James Beard Foundation Award-winning chef.

As we noted in VIV Says, many of the chefs who took home medals at the 2012 James Beard Foundation Awards focus on local, seasonal and sustainable fare. Hugh Acheson won the James Beard Foundation Book Award for American Cooking for A New Turn in the South: Southern Flavors Reinvented for Your Kitchen (Clarkson Potter, 2011). Three nights later, he also shared take Best Chef: Southeast honors with Linton Hopkins, of Atlanta’s Restaurant Eugene, for Acheson’s 5 & 10, in Athens, GA. Below is … [Read more...]

Warm Spaghetti Squash with Mushrooms, Leek and Shrimp

Spaghetti squash is a satisfying, yet lighter substitute for pasta in this dish topped with mushrooms, leek and shrimp.

Spaghetti squash is an intriguing winter vegetable that is available year-round. After it's cooked, the flesh can be pulled apart with a fork into golden yellow strands. Food writer Victoria Abbott Riccardi notes that the flavor is mild, but the squash has a juicy heft to it, making it a satisfying noodle alternative. Save the seeds to make a nice snack or topping for salads. To roast them, rinse them in a sieve and remove filaments, then sprinkle with sea salt before roasting at 350° F on a … [Read more...]

Spicy Veggie Pad Thai

This veggie pad thai recipe from Victoria Abbott Riccardi is big on flavor, but lacks the oil and sugar of takeout versions.

This home-style pad thai contains little oil or added sugar, unlike most takeout versions, which tend to be overly greasy and sweet. A crisp white wine with tropical fruit flavors, like the Husch Vineyards Chenin Blanc from California, pairs nicely with the dish. Spicy Veggie Pad Thai Serves 4-6 Ingredients 4 ounces dry rice noodles (for pad thai) 3 tablespoons fresh lime juice 3 tablespoons soy sauce 3 tablespoons dark brown sugar 2 tablespoons ketchup 1½ teaspoons chili-garlic sauce 3 cloves … [Read more...]

Golden Rice with Cauliflower, Nuts, Dried Fruit and Indian Spices

Golden Rice with Cauliflower

One of the most intimate (and economical) ways to experience another culture is to prepare a recipe from that far-flung part of the world. But the benefits of global dining aren't solely sensual; many such meals can enhance your health as well. Studies have shown that ingredients and cooking techniques utilized in certain areas of the world promote wellness. For instance, it's estimated that at least 31 percent of people in India follow a vegetarian diet. Eating whole grains, vegetables, … [Read more...]

Creamy Chocolate-Peanut Butter Cheesecake

As far back as the 16th century, doctors recommended chocolate drinks to cure illnesses or ward off disease. Today, we're beginning to understand why: cacao beans contain more than 300 compounds, including antioxidants called flavonoids, which protect against heart disease. In fact, unsweetened cocoa powder contains twice the relative antioxidants as red wine and three times the amount in green tea. Cocoa powder also contains calcium, potassium, protein and fiber. However, unsweetened cocoa … [Read more...]

French Open Market Baguette with Pear and Goat Cheese

baguette-pear-goat-cheese-300x237

In France, many people walk or bicycle to the local outdoor market to buy fresh ingredients for the day’s meal. Increasingly, Americans are taking a page from the French way of life and heading to farmers markets to create tastier, more nutritious meals. This way of shopping also reduces packaging and your carbon footprint. (Bonus points for bringing your own tote!) Food writer Victoria Abbott Riccardi shares this vegetarian sandwich recipe that uses ingredients you’d typically find at … [Read more...]