Ah, spring! The birds are chirping, the flowers are blooming, my allergies are in full swing. The markets are filling up with ramps and artichokes and rhubarb and asparagus and fiddlehead ferns. I don’t usually do a lot of desserts around here–except for special occasions.… Continue reading…
duck do-over
In the interest of full disclosure, this dinner was a re-do. When I first served up this delicious duck, we were all licking our fingers till the last bite. But there were technical difficulties. Somehow my pictures came out blurry–perhaps a… Continue reading…
it’s okay to be blue
This is one of my favorite salads. Juicy, slightly bitter endive tossed with creamy, pungent blue cheese and toasted walnuts–a very satisfying combination. Champagne vinegar and minced shallots whisked with walnut oil make for a lovely, nutty dressing; freshly chopped… Continue reading…
pressed for dinner
A few years ago, I made a decision to focus on cooking and eating more fish and vegetables. This was a bit of a departure for my family, and not always well received. But whenever I serve these delicious vegetable… Continue reading…
thai one on
Time to go a little exotic. Thai cuisine is all about the perfect balance of sour, spicy, salty, and sweet–flavors that are very satisfying in this very chilly weather. This recipe is a combination of soup and salad: you start… Continue reading…