In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
|Ingredient Spotlight: Shell Beans
In late summer and early autumn, visit your market for fresh shell beans — these fleeting fresh beans have a sweet, creamy taste that their dried cousins can’t compete with. Read on for our best tips for choosing, working with, and using fresh shell beans in the kitchen.
|Aran Goyoaga’s Wild Mushroom, Taleggio & Fig Tarts
We’re always looking for creative new ways to use our favorite, tried-and-true kitchen staples, like these classic mini tart pans. For a fresh take, we asked author and blogger Aran Goyoaga to come up with a brand new recipe to showcase them — find it here!
|Tomato, Zucchini & Fresh Corn Soup
This colorful soup makes use of the best that summer has to offer. The tomato broth is partially pureed to add satisfying thickness to the finished dish.
|Fresh Takes on Pound Cake
A slice of sweet, buttery pound cake is the ultimate blank slate. Top it with crowd-pleasing combos for an easy dessert — here are some of our favorites.
|Meet the Vintner: Jan Krupp of Krupp Brothers
A physician with a green thumb and a passion for great wine, Jan Krupp bought his Napa Valley property in 1991, and today, the vines produce small quantities of sought-after fruit. Here, we ask Jan all about how he started making wine, a typical day at work, and his favorite food pairings for his wines.
|Recipe Roundup: Late-Summer Desserts
Summer fruits have never been sweeter. Make the most of ripe berries, juicy peaches and more by baking them into comforting desserts like pies, cobblers and crisps.
|Roasted Pork Loin with Lentil Salad
This beautiful dish is deceptively simple to pull off. With added flavor from fresh herbs and whole-grain mustard, lentils make a bright and elegant accompaniment to pork tenderloin. Add a simple salad to start, and you have a dinner worthy of company.
|Q&A with Chefs Andrew Ticer & Michael Hudman
What happens when you mix Italian culinary techniques with Southern ingredients? This is the innovative food Andrew Ticer and Michael Hudman are known for at their Memphis restaurants and with their brand new cookbook, Collards & Carbonara. Get to know them in our interview.
|Mississippi Mud Pie
Don’t be intimidated by this long recipe. It has many steps but you’ll be rewarded with a masterpiece — layers of cookie crust, flourless chocolate cake, chocolate pudding and a fluffy whipped cream topping.
|Weekend Project: Infused Olive Oil
Combine good-quality extra-virgin olive oil with fresh herbs, spices and citrus of your choice to create a delicious infusion. Toss your finished flavored olive oils with a green salad, drizzle on tomatoes or grilled vegetables, or use as a dipping sauce for crusty bread — the possibilities are endless.
|Flatbread with Feta, Thyme and Oven-Roasted Tomatoes
This beautiful flatbread is inspired by ingredients from the Mediterranean — the feta adds a salty, slightly tart taste that balances the sweet, smoky flavors of the oven-roasted tomatoes. Cut it into pieces and serve it as an appetizer with a light, fruity white wine.
|How to Host a Wine Tasting Party
Try something different with your next party and make it an interactive wine tasting! Read on for our tips on creating the ultimate tasting experience, from the wine to the party menu and details that make it special.