Spring radishes with homemade cultured butter and fleur de sel

When I was a child, the preferred way to eat radishes was with a dollop of sweet butter and a sprinkle of salt – that simple! But back then I never had radishes served with homemade cultured butter – which, needless to say, makes the dish absolutely memorable.

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Popcorn with rosemary butter and Parmesan

Movie night is a big event in our house, especially after a busy workweek. And the evening is never complete without a bowl of homemade popcorn!

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Potato nachos with smoked Raclette-wilted spinach and caramelized red onion

I don’t know anyone who doesn’t love nachos – so full of crunch, oozing cheese and savoriness, they’re pretty hard to resist! But today I wanted to give the traditional corn nachos a French twist. And Raclette, the famous melting cheese from the Alps, was the inspiration.

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Wild mushroom confit with garlic and fresh herbs

Wild mushrooms, poached in olive oil until supremely tender – so delicious, deep and aromatic, you might want to eat the whole batch in one go. Plus you can make this recipe with your favorite mushrooms! Choose a single variety or a mix of different mushrooms… but always pick medium-sized specimens, so that they’re easier to eat in one bite. Whole mushrooms also make for a better presentation.

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Collard greens and sweet corn buttermilk cakes with sumac-sour cream

I think of collard greens as the most muscular member of the leafy green family. Indeed, even after being exposed to heat for a good period of time, the leaves remain quite firm. This, of course, makes collard greens an unusually versatile green veggie!

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