Beet pesto

January 16, 2013

Beet pesto
The classic pesto alla Genovese is one of the most beloved sauces in the culinary world – its flavor is unforgettable, its essence utterly satisfying.

So, it’s no surprise that many versions of this classic sauce have sprung up. These days a “pesto” can be made out of almost any ingredient and there are many such tasty pesto sauces out there!

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Radicchio salad with cannellini beans, avocados, fried shallots and lemon-herb vinaigrette

This salad offers everything the taste buds could crave and everything the stomach could wish for: bitter greens, luscious avocados and meaty beans are tossed with a tangy, herbaceous vinaigrette and topped with crunchy fried shallots. Every bite of this salad bursts with deliciousness.

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Poached eggs with sautéed greens

I can’t think of a breakfast fare my husband, Marc, and I relish more than these poached eggs with sautéed greens. I often make this dish on Sunday mornings, in the fall and winter, when I can still harvest mustard greens or Swiss chard from our veggie garden.

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Classic popovers

December 17, 2012

Classic popovers

Making popovers is probably one of the most fun cooking experiences there is. It’s nothing short of magic!

Pour a liquidy batter into molds, pop them in the oven (no pun intended!)… And you end up with gloriously light and puffed up little breads.

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Leek tart with cured olives and aged Gruyère
Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

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