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The key to a perfect Bellini is this white peach purée. One may find frozen white peach purée in specialty markets. But when white peaches are abundant during the summer, make the purée using fresh fruit.
Read more about this recipe at Rob Chirico's Hair of the Dog. For more of Rob's great drinks, buy his Field Guide to Cocktails.
A rich blend of white peach purée and Prosecco, this elegant queen of cocktails was created in Venice and traditionally served only during the summer months when white peaches were available.
Read more about this recipe at Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
This intensely flavored tapenade contributes umami taste, saltiness and complexity alongside slices of fresh, lactic mozzarella. Use the leftover tapenade to top toast or pan-roasted fish or meats, or as a dip for raw or blanched vegetables.
A nice alternative to straight-up mashed potatoes, this puree has the same heartiness but a spicier flavor from the parsnips and celeriac.
Dal Shorba is a spicy Indian soup that draws its flavor from a combination of spices, herbs and vegetables. The result is creamy and rich. Madras curry powder plays a key role and therefore must be fresh.
Read more about this recipe at the Washington Post.
This soup has a lovely smooth texture, thanks to the addition of a potato. In fact, you would swear it has cream, but it contains not a drop.
Replacing mashed potatoes with this combination of cauliflower and turnips is a great way to lighten a favorite side dish. Greek yogurt adds creaminess, thyme adds an herbal note and goat's cheese adds a lively tang.
No one will suspect that this rich pie isn't full of dairy. It was created by cookbook author Bryanna Clark Grogan.
Read more about this recipe in Julie Hasson's The Complete Book of Pies.
With the saffron aioli and tapenade on a thin slice of baguette, the presentation is good enough to serve to guests as a main course.
Read more about this recipe at The Washington Post.