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Recipes from Issue #2, July 2008
Muscat Love:

  • Jason Dallas' Muscat Rhubarb Cobbler
  • Matt Williams' Ricotta Fritti with Raspberry Sauce and Muscat Zabaglione

    • Icebox: Ethan Stowell's Beef Tartare
    Field and Forest:
  • Huckleberry Jelly
  • Chunky Huckleberry Sauce

    • In the Pantry: Hearts of Palm and Melon Salad
    In the Kitchen: Strawberry Chevre Salad with Pomegranate Vinaigrette
    Bada Bing: Rosemary and Sweet Cherry Focaccia
    Cooking Fresh:
  • Rhubarb Lemongrass Spritzer
  • Tomato Ricotta Crostini
  • Salty Green Potato Salad
  • Dijon-Dill Kebabs
  • Grilled Apricots with Bleu Cheese, Honey and Hazelnuts
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