Sometimes the simplest dishes make the biggest impression. This recipe was inspired by a small plate a chef once sent out on a sweltering summer night nearly thirty years ago—a thrifty little appetizer of chilled broccoli stems drizzled with a silky, nutty sauce. What was meant as a kitchen experiment became unforgettable: crisp, cool broccoli...Read More
This Creamy Cider Vinaigrette blends the tang of cider vinegar with Dijon mustard, shallots, and thyme, balanced by a touch of sweetness and a creamy finish. Unlike standard vinaigrettes, it has a smooth, velvety texture that clings beautifully to crisp greens and slaws. It’s especially delicious with apple-based salads, where the cider vinegar and subtle...Read More
Cabbage and apples are a natural pairing—their shared crispness and sweetness complement each other beautifully, while cabbage’s earthiness highlights the apple’s floral notes. This fresh, colorful slaw is quick to prepare and perfect for fall, though it’s welcome year-round as a bright side dish. Tossed with a tangy Creamy Cider Vinaigrette, it’s crunchy, refreshing, and...Read More
These moist apple muffins are lightly sweetened and full of fresh apple flavor, making them perfect for breakfast, brunch, or packing into lunchboxes. With a tender crumb and just a hint of cinnamon and vanilla, they highlight the natural sweetness and tartness of good baking apples. They can also be adapted for more savory uses—omit...Read More
White balsamic vinegar may be a modern invention, but its light, mellow flavor makes it a versatile pantry staple. Unlike traditional dark balsamic, which develops its deep complexity through long aging in wooden barrels, white balsamic is milder and less assertive, making it perfect for dishes where you want to highlight delicate flavors. This vinaigrette...Read More
These fragrant quick-pickled carrots are a playful twist on the classic “quickle,” infused with the delicate floral notes of lavender and the gentle licorice flavor of fennel. The hot brine softens the carrots slightly while allowing them to stay crisp and bright. The balance of herbs and spices makes this a refreshing condiment that pairs...Read More
Cooking vegetables en papillote—sealed in parchment—concentrates their flavors while keeping them moist and tender. In this elegant yet simple preparation, leeks transform into something silky and aromatic, their flavor shifting subtly from the sweet white base to the grassy green tips. Paired with carrots, thyme, and a drizzle of olive oil, the result is light...Read More
This humble yet elegant potato leek soup is a French classic. It’s simple to make, deeply comforting, and can be enjoyed hot or cold. In fact, when served chilled with cream, it takes on its famous alter ego, vichyssoise. With tender leeks, buttery potatoes, and a silky finish, it’s a recipe that feels timeless. Garnish...Read More
A staple of French bistro cooking, this elegant dish transforms humble leeks into something refined. Often called the “poor man’s asparagus,” leeks become tender, silky, and flavorful when steamed and marinated in a tangy vinaigrette. Unlike boiling, steaming helps preserve their structure while allowing them to soak up the dressing. Serve chilled over a bed...Read More
This simple side dish comes together quickly yet delivers big flavor. The vegetables roast until golden, caramelized, and tender, while the maple–rosemary glaze infuses them with just the right balance of sweetness and depth. Use the measurements as a guide—adjust oil, butter, and seasoning to suit your vegetables and your taste. INGREDIENTS: 4 medium parsnips...Read More
