ASPARAGUS BISMARK
WHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.
ASPARAGUS AND SNAP PEA SALAD
RICH AND REFRESHING ARE NOT ADJECTIVES I OFTEN USE IN COMBINATION. BUT WHAT COULD BETTER DESCRIBE THE PAIRING OF RAW SUGAR SNAP PEAS, BLANCHED ASPARAGUS, PARMESAN CHEESE AND [Read More]
RAW MUSHROOM AND CELERY SALAD
WITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE.
BASIC SALAD DRESSINGS
THESE FOUR DRESSINGS ARE THE ONES I USE MOST OFTEN. THEY RANGE FROM THE SIMPLEST OF COMBINATIONS (LEMON JUICE AND OLIVE OIL) TO THE MOST ASSERTIVE (BLUE CHEESE, [Read More]
FRISÉE SALAD
THIS IS EVERYONE’S FAVORITE SALAD. AND WHY NOT? BACON, POACHED EGGS, AND THE FEATHERY GREEN OF THE LETTUCE, WHAT’S NOT TO LIKE. PAIRED WITH LEEK AND POTATO SOUP [Read More]
TREVISO SALAD
TREVISO IS SHAPED LIKE BELGIAN ENDIVE AND LOOKS AND TASTES LIKE RADICCHIO. YOU CAN SUBSTITUTE EITHER OR MIX TREVISO WITH ENDIVE FOR A CONTRAST IN TEXTURE. CREME FRAICHE, [Read More]
WINTER SALAD
CAVALO NERO OR BLACK KALE HAS A BEAUTIFUL DARK GREEN LEATHERY LEAF AND TASTES LIKE IRON-ENRICHED SPINACH. BECAUSE OF ITS TEXTURE, IT NEEDS AN HOUR OR SO TO [Read More]
FENNEL AND BLOOD ORANGE SALAD
IF YOU NEED A REASON TO BUY A MANDOLINE (NOT THE MUSICAL INSTRUMENT), THIS IS IT. IT WILL ENABLE YOU TO SLICE THE ORANGES AND FENNEL TO A [Read More]