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Let's try out some recipes from the April issue of Food and Wine!

Each person should sign up in the comments to bring one dish. Here is a list of the recipes to choose from. They can all be accessed using this link:

Agrodolce Meatballs (

Ale-Poached Shrimp with Saffron Sauce (

All'Amatriciana with Extra Umami (

Anchovy-Parmesan Butter (

Artichokes Two Ways, with Bresaola (

Asparagus Pickles (

Asparagus Tabbouleh (

Asparagus Vinaigrette (

Baked Shells with Cauliflower and Taleggio (

Balsamic Strawberries with Strawberry Sorbet (

Batali's Essential Tomato Sauce (

Beef Brisket with Lemon-Oregano Sauce (

Beef Goulash with Cumin and Paprika (

Beet Gnocchi with Walnut-Sage Butter (

Braised Peas with Prosciutto, Pepper and Pecorino (

Broccoli Rabe with Sausage (

Casarecce with Spicy Skate and Snap Peas (

Chocolate Amaretti Cookies (

Citrusy Chicken Tenders (

Coppa-and-Gorgonzola Piadine (

Crab Salad with Mint Oil (

Crispy Polenta Bites with Arugula Tapenade (

Farro Pasta with Chicken Scarti and Borlotti Beans (

Fennel Risotto with Crispy Lamb Sausage (

Fettuccine with Spicy Sausage and Cabbage Ribbons (

Fresh Asparagus Pesto (

Fresh Chile Puttanesca (

Fresh Pasta with Pork Shoulder and Cocoa Sugo (

Fresh Toasted Fazzoletti (

Fried Baked Ziti al Carbone with Lamb Sausage Ragù (

Fried Capers and Sage (

Fusilli with Shrimp and Lemon Butter (

Grilled Eggplant Parmesan (

Grilled Lamb Chops with Peperonata (

Herb-Butter Roast Chicken with Tuscan-Style Bread Salad (

Italian Ramen (

Kale-Anchovy Crumbs (

Lamb Roast with Mustard Pan Sauce (

Lamb Sausage Ragù (

Lamb-and-Fennel Meatballs (

Lemon Curd Macarons (

Lemon, Garlic and Parsley Cream (

Margherita Pizza with Tomato, Mozzarella and Basil (

Matzoh Balls in Brodo (

Mini Calzones Stuffed with Pepperoni, Pesto and Ricotta (

Mushroom Bolognese (

Nectarine Pavlovas (

Oil-Poached Tuna with Fennel and Orange (

Olive-Pistachio Relish (

Osso Buco with Horseradish Gremolata (

Perfect Neapolitan Pizza Dough (

Perfect Pizza Sauce (

Pistachio Cream-Filled Eclairs and Cream Puffs (

Pork Tenderloin Marinated in Amber Ale (

Ricotta Crostini with Pickled Ramps and Crisp Pancetta (

Roasted Asparagus with Lemony Bread Crumbs (

Saffron Orzo (

Sauce-Simmered Spaghetti al Pomodoro (

Sausage-and-Olive Pizza with Capers and Pecorino Sardo (

Sausage-and-Pickled-Pepper Butter (

Soppressata-Rosemary Crumble (

Spaghetti with Clams and Crispy Bread Crumbs (

Spinach Gnocchi with Shaved Ricotta Salata (

Spring Pasta with Blistered Cherry Tomatoes (

Spring Peas and Greens with Cacio e Pepe Dressing (

Squid Ink Pasta with Asparagus (

Summer Squash-and-Arugula Pizza with Fontina Cheese (

Thyme-Frico Crumble (

Toasted Chorizo Bread Crumbs (

Toasted Fazzoletti with Chanterelles and Hazelnuts (

Triple-Cheese Cheesecake with Amaretti Crust (

Tuna Salad with Chickpea Puree (

Whipped Herbed Ricotta (


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