This is probably the first soup I ever made. I remember thinking that I should make it because ‘vichyssoise’ was a funny name for a soup, and it was only much later that I learned that is the name for the cold version that has a dollop of cream added. This is one of...Read More

Here’s a riff on a classic French bistro recipe. Leeks are sometimes referred to as “poor man’s asparagus,” and this is a dish that can be as easily done with asparagus. Most recipes call for cooking the leeks in water, but I prefer to steam them. I feel it gives me better control of the...Read More

This is a riff on a dish I found in Vegetables A to Z by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as...Read More

You’ve gotta figure if the word “California” is in a recipe title it will include avocado. Being that this is a “California” club, it has some twists, including skipping the middle slice of bread. INGREDIENTS: 4 slices of whole grain bread, toasted 6 slices roast turkey (about 6 ounces) 8 slices crisp cooked bacon, thinner...Read More

Inspired by rotkohl from Germany, this recipe works as a side dish or a one-pot meal by adding potatoes and sausage. INGREDIENTS: 2 medium leeks, split and cut into 1/4-inch slices 1 large carrot, peeled and cut into 3/8-inch thick rounds 1/2 head red cabbage, sliced or cut into 2-inch squares 1 cup wine such...Read More

This is a substantial salad that is good when it is hot. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music...Read More

To me, “white balsamic vinegar” is a bit of a misnomer as one of the things that give balsamic vinegar its particular flavor is the succession of barrels it goes through over time. The white balsamic version is lighter and subtler than regular balsamic vinegar and makes a nice dressing or sauce when you want...Read More

A variation on a quickle, this uses a hot brine to soften up the carrots a little. I enjoy using lavender in savory dishes and find lavender and fennel go well together. INGREDIENTS: 2 cups vinegar, rice, or white wine 1 1/2 cups water 1/3 cup sugar 1 tablespoon kosher salt, crushed 1 teaspoon culinary...Read More

Someone once gave me a large box of apples and I needed a way to use them up before they spoiled. I came up with this one morning and the kids loved it. I teach this recipe to middle-school cooking classes, and I enjoy hearing how the students use this dish at home. Sautéed apples...Read More

These muffins are a nice treat for breakfast or lunchboxes and are not very sweet. For an unusual accompaniment for a cheese plate, delete the cinnamon and vanilla and bake in small loaf pans and cut into slices and serve with sharp cheddars and brie. INGREDIENTS: 1 1/4 cups vegetable oil 1/2 cup sugar 2...Read More