Staff picks: The recipes we’re making tonight

Click here to view original web page at auburnpub.com

Over this past year at Feast and Field, we’ve met chefs from every corner of the country who’ve shared fun, delicious and unique dishes with our team and readers. Below, each member of our staff picks three recipes they just can’t get enough of. Korey, Executive Editor “I love […]

Click here to view original web page at auburnpub.com


Staff picks: The recipes we're making tonight

Over this past year at Feast and Field, we’ve met chefs from every corner of the country who’ve shared fun, delicious and unique dishes with our team and readers. Below, each member of our staff picks three recipes they just can’t get enough of.

Korey, Executive Editor

Emeline Bloody Mary

"I love brunch, and I love vodka. (It’s the only liquor I drink on a regular basis!) This recipe is easy, quick and so damn delicious."

Purple and Orange Sweet Frites
Purple and Orange Sweet Frites

"Sweet potatoes are my favorite veggie. (I gravitate toward anything that’s gluten-free.) Plus, frites are an easy way to get my kids to eat their vegetables. These are colorful and delicious."

Watermelon-Arugula Salad with Feta & Mint
Watermelon-Arugula Salad with Feta & Mint

"All my favorite summer things! Mint, arugula and watermelon… in one easy-to-make (yet totally refreshing) salad."

Dana, Content Director

Heirloom Tomato Toasts with Homemade Ricotta
Heirloom Tomato Toasts with Homemade Ricotta

"I’m all about taking simple flavors and bringing them to new heights, and this toast does just that. If you’re a fan of tomatoes, cheese (bonus points for ricotta) and all things bread, you definitely don’t want to underestimate this little but mighty dish."

Panzanella

"I’m big on entertaining, but I’m also big on keeping things easy. This elevated salad is a great go-to dish that uses everything you want in a gourmet salad, like crusty Italian bread, summertime cherries and salty pistachios. (Plus, it will really impress your guests with its presentation.)"

Pecan Herb Pesto

"When it comes to pasta, 'from-scratch' is my preferred method. That’s why I love this simple, fresh and flavor-packed pesto that’s easily whipped up in my food processor — even on a weekday night."

Heather, Creative Director

Focaccia

"This easy recipe has become my go-to when I have the urge to make bread from scratch. It's considerably more forgiving than other yeasted loaves, and is always a big hit with dipping oil on pasta night. If you're feeling especially creative, decorate your focaccia with toppings like vegetables and fresh herbs!"

Jerry's Gin & Juice

"Our team knows I'm a little obsessed with watermelon, so it's no surprise this cocktail is one of my favorites this year. It's gorgeous, sweet and not too strong for me as a very occasional drinker. Mark this one for next year's summer porch parties."

Maple-Bacon Baked Donuts

"You can't really go wrong with the combination of maple and bacon. These sweet and salty donuts are perfect for breakfast, dessert or even a late-night snack (at least in my house)! Even the beginner baker will find success with this recipe."

Mandi, Social Media & Digital Strategist

Country Biscuits with Sausage Gravy
Country Biscuits with Sausage Gravy

"Biscuits and gravy are one of my all-time favorite breakfast foods. Fluffy biscuits, savory gravy, what more could you want to start your day? This recipe makes the dish even more rewarding by crafting the biscuits from scratch."

Smoked Salmon Sushi Lollipops

"I’ll eat sushi any chance I get. I love that this recipe makes sushi-making easy so I can enjoy it from the comfort of my own home. It’s a fun meal to make with friends, family or a significant other."

Sriracha Fusilli with Clams & Cherry Peppers
Sriracha Fusilli with Clams & Cherry Peppers

"This recipe had me at 'sriracha.' I love a pasta dish with a little heat. Plus, you can sub out the sriracha pasta depending on your spice tolerance."

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