Grilled asparagus salad
Another lovely way to highlight both green and white asparagus this month – simply grilled, with arugula, apples, and a bit of balsamic and parsley….
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Happy Paskha!
It is Orthodox Easter today – a week behind this year because of the different calendar – and there are treats galore. Chocolate is not…
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Asparagus and watercress soup
This is the perfect introduction to asparagus month, a soup that highlights the delicate greenness of the new season’s stalks. You’ll need: 1 small sweet…
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Ingredient of the month: asparagus
In a late rally, asparagus just edged out almonds, by one(!) vote. So welcome to April, asparagus, we are going to have fun this…
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Spring radish, egg, and scallion salad
The sun may still be a little chilly, but there are happy spring days ahead. Here is a wonderful, colorful spring salad that lets my…
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Ingredient of the month: April poll
It’s that time again – vote for the April ingredient of the month! I’ll announce the winning ingredient by the end of the week.
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Goat cheese pears
This is a bit of a cheat on this month of pear, which is coming to an end (yes, the April poll will be up…
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Jerusalem artichokes with garlic, rosemary, and chives
As the weekdays get more and more busy, it’s easy to get into the cooking doldrums, you know the kind where you think that you…
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Botvinnik, borscht’s cousin
Or borscht’s lean and mean cousin, I should say. Borscht can be a headier winter dish while this is much lighter and more appropriate for…
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Roasted fennel with golden raisins, walnuts, and red wine vinegar
Yes, it’s Monday again, and I don’t know how it happened either. If you are a follower of ‘Meatless Mondays,’ I think you will love…
