Making crêpes with grandma… a childhood well spent When I was a child, my grandmother would always make crêpes for our yearly Mardi Gras celebration. She would rise early in the morning to begin her ritual, and I would rise with her and watch in awe. My job was to […]
Every year, I look forward to asparagus season more than words can express. I’ve already praised this odd-looking yet succulent vegetable in this post for roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade, so it seems redundant to do it again here.
Slightly sweet, a tad tangy, and extraordinarily flavorful, the tomato is a fruit disguised as a vegetable – with a color, shape and vitality that make it one of the most gorgeous fruits to look at. But the tomato also happens to be extremely versatile and easy to cook with.
French green lentils are the little jewels of legumes. They’re nutritious, delicate, slightly nutty and incredibly delicious. Best of all, they cook quickly, require no soaking time and hold on to their shape once cooked. Every kitchen should have a jar of these tiny jewels on hand.
It’s always a delight to write a feature and create recipes for Rockland Magazine. And this issue is all about one of my favorite foods: Salads!
Don’t think this martini is going to be syrupy-sweet! It’s off-dry – intensely flavorful, luscious and only sweet enough to be impossibly decadent. The dark chocolate cayenne-spiked rim brings a touch of spicy heat, making you want to take each sip from a new spot on the rim (at least […]
Who doesn’t crave a bowl of black bean soup on a cold night? Warm, comforting, nutritious, flavorful – it’s impossible not to have seconds. This black bean soup is all of that and more: the pan-roasted poblano peppers and the chipotle bring a warm spiciness, while the crispy shoestring tortillas […]
Mâche is unforgettable. I call it the princess of all leafy greens. The tiny lettuce, when picked young, looks like a rosette, no bigger than a small daisy. Also known as corn salad, field salad or lamb’s lettuce, mâche thrives in cool weather and, contrary to its delicate features, is […]
The classic potato latke gets a makeover! Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with Calvados, and a buttery, crispy sage leaf, each mouthful of these latkes yields an explosion of flavor.
I came up with this recipe for a Hanukkah feature I wrote in the 2010 holiday issue of Rockland Magazine. Of course, the potato latke is de rigueur on any Hanukkah menu, but why not serve latkes with other seasonal ingredients, I wondered? That’s when sweet, delicate butternut squash came […]
These bite-sized latkes are superb! The cayenne-spiced crème fraîche is perfect with the sweet, mellow beets.
I came up with this recipe after searching high and low in several gourmet markets and finding nothing that fit the image I had in my mind’s palate for these deliciously cheesy and light little twists.