Cheese. Bacon. Potato. Three of the most beautiful words in the English language, all put to very good use by Patricia Wells in this recipe for a cheese and bacon potato cake adapted from her fantastic book Simply French: Patricia...
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And so the time has come to say goodbye to Vegetable Harvest, this week's featured book. Our final recipe from Patricia Well's potager-inspired cookbook is one that shouldn't tax you too much on the penultimate weekend of summer; it calls...
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The week's earlier Cook the Book recipes have been soups or sides, which is to be expected, considering the book is called Vegetable Harvest. But how about something a little bit heftier for a main dish? This recipe for chicken...
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Speaking of corn, today's Cook the Book recipe makes good use of the vegetable—along with two of the season's other usual suspects, tomatoes and cucumbers. The contrast of colors is as pleasing to the eye as it is to the...
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The second recipe from this week's Cook the Book—Patricia Wells's Vegetable Harvest—calls for asparagus. Sure, it's just out of season, but if you can't resist this vegetable and insist on picking it up at all times of the year, like...
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The first recipe from Patricia Wells's Vegetable Harvest is for a crisp golden potato dish that Wells coaxed out of restaurateurs Johanne Killeen and George Germon (of Al Forno in Providence, Rhode Island). I think it's a good way to...
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Saffron Risotto Makes 4 to 6 servings. From Patricia Wells's Trattoria. Adam Roberts (AKA the Amateur Gourmet) prepared this dish as part of his Serious Eats article Fully Stocked. To make this risotto, you can The Amateur Gourmet's Chicken Stock...
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