Gather round the table this week with a company-ready menu that stars decadent imported white polenta with dried porcini and truffles, plus beautiful roasted beets and sweet fennel-garlic confit. Wow guests from appetizer to dessert: Start off with truffled salted almonds, crisp salad topped with our raspberry-hazelnut vinaigrette and a refreshing Chenin Blanc; then, finish with a juicy cherry clafoutis that celebrates the arrival of sweet, sweet summer.
Here are a few recipe ideas for this week:
This rustic French dessert combines fresh, juicy cherries and creamy, custard-like batter, all baked to golden-brown perfection.
Italian Bietole Chard Tart
Topped with breadcrumbs and Parmigiano-Reggiano cheese, this tart from chef Mario Batali captures the deep, rich flavor of the Italian Swiss chard known as Bietole.
Our quick how-to guide for peeling and prepping fresh fava beans!