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Posted on May 26th 2011 2:00PM by That's Fit EditorsFiled Under: Diet & Weight Loss
By Jessie Price for EatingWell Magazine
It's no surprise that I love a potluck -- I am a food editor, after all. Potlucks mean the chance to get to try tons of different dishes. But there are always a couple that I wish I hadn't tried. So what if I could orchestrate a dream potluck with a guest list of great chefs? Each chef would bring a dish and the spread would be fantastic! I can't bring a bunch of chefs over to your house for dinner, but I can help make this fantasy (more of) a reality. And that's just what I did for the May/June issue of EatingWell Magazine: a virtual celebrity-chef potluck, with a great take-along party recipe from each chef.
Here are three of my favorite recipes from the story. Make one of these recipes from Mario Batali, Tyler Florence or Bobby Flay and your dish is sure to be a standout on any potluck table!
Mario Batali
After cooking in a tiny Northern Italian village for three years at the beginning of his career, Mario Batali is a master of simple Italian food like Penne alla Primavera. Fresh, spring morel mushrooms, shelled peas and fava beans in his recipe ensure it will stand out at any potluck.
Penne alla Primavera
Tyler Florence
Tyler Florence has been inspired by Northern California's array of fresh produce and by visiting farms like Paradise Valley in Bolinas where farmer Dennis Dierks has been growing organic vegetables and fruit since 1972. Tyler's easy roasted fennel recipe, Roasted California Fennel with Olive Tapenade, Feta & Mint, makes enough for 12 people to each have half a fennel bulb. If there are a lot more guests at your potluck, quarter the roasted bulbs.
Roasted California Fennel with Olive Tapenade, Feta & Mint
Bobby Flay
With 11 restaurants, multiple TV shows, a line of sauces and cookbooks, Bobby Flay takes multitasking to a new level. But he still makes his restaurants the top priority. While Bobby's first restaurant was Southwestern, his subsequent restaurants have covered new culinary territory from steakhouse to bistro. The common theme: bold and zesty food. Bobby Flay's Honey-Rum Baked Black Beans, spiked with rum and chorizo, are a perfect example.
Bobby Flay's Honey-Rum Baked Black Beans
Jessie Price is the deputy editor of food for EatingWell Media Group, where she directs all food content. Besides her work on nine other EatingWell books, she is the author of EatingWell on a Budget and The Simple Art of EatingWell. She lives in Charlotte, Vermont where she stays busy growing her own vegetables in the summer and tracking down great Vermont food products when she's not working.
More from EatingWell:
26 Recipe Ideas for Juicy, Flavor-Packed Burgers
Healthier Cream Cheese Brownies, Plus Bar and Cookie Recipes
Favorite Pasta Sauce Recipes from The Food Network's Ellie Krieger and More Star Chefs
Follow EatingWell on Twitter: @eatingwell
Getty
Here are three of my favorite recipes from the story. Make one of these recipes from Mario Batali, Tyler Florence or Bobby Flay and your dish is sure to be a standout on any potluck table!
Mario Batali
After cooking in a tiny Northern Italian village for three years at the beginning of his career, Mario Batali is a master of simple Italian food like Penne alla Primavera. Fresh, spring morel mushrooms, shelled peas and fava beans in his recipe ensure it will stand out at any potluck.
Penne alla Primavera
Tyler Florence
Tyler Florence has been inspired by Northern California's array of fresh produce and by visiting farms like Paradise Valley in Bolinas where farmer Dennis Dierks has been growing organic vegetables and fruit since 1972. Tyler's easy roasted fennel recipe, Roasted California Fennel with Olive Tapenade, Feta & Mint, makes enough for 12 people to each have half a fennel bulb. If there are a lot more guests at your potluck, quarter the roasted bulbs.
Roasted California Fennel with Olive Tapenade, Feta & Mint
Bobby Flay
With 11 restaurants, multiple TV shows, a line of sauces and cookbooks, Bobby Flay takes multitasking to a new level. But he still makes his restaurants the top priority. While Bobby's first restaurant was Southwestern, his subsequent restaurants have covered new culinary territory from steakhouse to bistro. The common theme: bold and zesty food. Bobby Flay's Honey-Rum Baked Black Beans, spiked with rum and chorizo, are a perfect example.
Bobby Flay's Honey-Rum Baked Black Beans
Jessie Price is the deputy editor of food for EatingWell Media Group, where she directs all food content. Besides her work on nine other EatingWell books, she is the author of EatingWell on a Budget and The Simple Art of EatingWell. She lives in Charlotte, Vermont where she stays busy growing her own vegetables in the summer and tracking down great Vermont food products when she's not working.
More from EatingWell:
26 Recipe Ideas for Juicy, Flavor-Packed Burgers
Healthier Cream Cheese Brownies, Plus Bar and Cookie Recipes
Favorite Pasta Sauce Recipes from The Food Network's Ellie Krieger and More Star Chefs
Follow EatingWell on Twitter: @eatingwell
