This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Photo:   Joshua Bright for NYT)

NYT Cooking: Yorkshire Pudding -- this recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire.

Gnudi Recipe from Spotted Pig Chef April Bloomfield

Gnudi

Gnudi - ricotta and parmesan dumplings coated in semolina, with a brown butter sage sauce. I think I have to make this to live up to my Italian heritage.

Get Food & Wine’s tomato-and-feta salad recipe from star chef April Bloomfield.

Tomato-Feta Salad with Lime and Mint

Food & Wine’s tomato-and-feta salad recipe from star chef April Bloomfield.

Warm Bacon-and-Egg Salad -"I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it's fried in bacon fat." She likes to use rich duck eggs when she has them.  (from Food & Wine)

Warm Bacon-and-Egg Salad

Warm Bacon-and-Egg Salad - Skip the bread and it's paleo. "I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it's fried in bacon fat." She likes to use rich duck eggs when she has them. (from Food & Wine)

NYT Cooking: This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous. "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses,"  she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from...

April Bloomfield's Pot-Roasted Artichokes With White Wine

"The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from.

I'm so making these! Gruyere & Parmesan Beignets. #Yum! This delicious beignet recipe is courtesy of chef April Bloomfield.

Gruyere-and-Parmesan Beignets

Could do gougeres, and make or buy ahead! gruyere and parmesan beignets: This delicious beignet recipe is courtesy of chef April Bloomfield.

Chef April Bloomfield uses juniper berries to give these delicious pan-roasted brussels sprouts with garlic and prosciutto a hint of deep, woodsy flavor.

Brussels Sprouts with Prosciutto and Juniper

These pan-roasted brussels sprouts from chef April Bloomfield get their deep, woodsy flavor from an underappreciated ingredient: juniper berries.

Chef April Bloomfield's Jacobsen Salt-Crusted Potatoes with Herbed Vinegar Chef April Bloomfield holds Michelin Stars at two restaurants: The Spotted Pig and Th

RECIPE: Chef April Bloomfield's Jacobsen Salt-Crusted Potatoes

Chef April Bloomfield& Jacobsen Salt-Crusted Potatoes with Herbed Vinegar Chef April Bloomfield holds Michelin Stars at two restaurants: The Spotted Pig and Th

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