ASPARAGUS AND SNAP PEA SALAD
THIS SALAD IS CRUNCHY, GREEN-TASTING AND RICH, BECAUSE ASPARAGUS AND SLICED RAW SNAP PEAS ARE ENVELOPED IN A DRESSING OF HEAVY CREAM AND GRATED PARMESAN.
CHICKEN WITH PORCINI AND TOMATOES
THIS RECIPE IS A SALUTE TO THE LAST PORCINI OF SPRING AND THE FIRST TOMATOES OF SUMMER.
ASPARAGUS WITH MORELS AND HOLLANDAISE
THIS DISH MARRIES TWO GREAT SEASONAL INGREDIENTS — ASPARAGUS AND MORELS — AND BATHS THEM IN A HOLLANDAISE LIGHTENED WITH BEATEN EGG WHITES.
STRIPED BASS WITH FENNEL AND LEEKS
STRIPED BASS IS ONE OF MY FAVORITES. WHITE-FLESHED BUT MEATY, IT IS PARTICULARLY FLAVORFUL AND MOIST IF COOKED WITH THE SKIN ON. HERE IT IS PAIRED WITH BABY [Read More]
FENNEL AND BLOOD ORANGE SALAD
IF THERE WAS EVER A REASON TO BUY A MANDOLINE (NOT THE MUSICAL INSTRUMENT), THIS IS IT. YOU WILL BE ABLE TO SLICE BOTH THE FENNEK AND BLOOD [Read More]
WILD MUSHROOM AND GREEN GARLIC RISOTTO
Green garlic, like spring onions, is garlic before it forms the familiar bulb, with which we are so familiar. In its pre-adolescent form, like children, it is sweet [Read More]