Cook the Book: Edible: A Celebration of Local Foods: laurafae, Cakalusa, mr_chorizo, pushenok, and nniicc93. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.
'Edible: A Celebration of Local Foods' on Serious Eats
These Egg Noodles with Fava Beans, Leeks, and Morels from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian is a fresh take on pasta primavera for all of us who have relegated the 1980s-popular dish to the dusty halls of dishes that have gone out of fashion. It's a plate of pasta that brings together all of the wonderful vegetal elements of spring and pairs them with just the right amount of butter, cream, and pasta.
While the bounty of spring greens has been plentiful at local farmers' markets, the selection of fruit is still limited mostly to apples and rumors of a few stray strawberries (I'll believe it when I see it). But for those of you who want to bake a seasonally inspired dessert, there's plenty of rhubarb to be had. This recipe for Rhubarb Bread Pudding with Whiskey Sauce will satisfy your urges until the strawberries arrive.
The following recipe is from the April 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! What I really love about this recipe for Sautéed Spicy Green Beans and Tomatoes from Edible:...
Although this Bay-Scented Chicken with Figs from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was made in my New York kitchen, the ingredients for the recipe had California written all over them. If I was living in Southern California I would have access to ripe figs and fresh bay leaves, but since it's not quite season yet on the East Coast, their dried counterparts had to make do. But even with dried figs and bay leaves, this recipe was a winner.
This Sullivan's Island Shrimp Bog from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was one of those recipes that I was drawn to for its name. It conjured up images of marshy Carolina shores, tall grass, and rice paddies. This evocatively titled recipe captures a region where both shrimp and rice are staples and whose diverse culinary influences season the dish with flavors that are both unexpected and entirely satisfying.
In addition to profiles on farmers, chefs, and artisanal food purveyors, Edible: A Celebration of Local Foods is brimming with recipes that are organized seasonally. Everyday this week we will be sharing springtime recipes from the book, including Lobster Rolls, Rhubarb Bread Pudding with Whiskey Sauce, and a Egg Noodles with Fava Beans, Leeks, and Morels. Enter to win a copy here.