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Salade Parisienne, with Sauce Moutarde

Salade parisienne is a variable “salade composée”, what is known in American cuisine as a “chef’s salad” or “composed salad”. The ingredients are seasonal and can vary, depending on what […]

Monday Snapshot

Every so often, I experience a flash of epiphany and then wonder why I’ve never thought of that idea before. This is a riff on prosciutto with melon and/or figs. […]

Sunday Snapshot

Right: Oven-braised winter vegetables Left: Tatsoi salad, with hazelnut vinaigrette This is a lovely appetizer that presents a study in contrasts. Winter root vegetables are slowly transformed by an oven […]

Saturday Market Gallery

I am so lucky to live in a city with a farmer’s market that’s open four days out of the week, 52 weeks a year. You might think that a […]

Monday Snapshots

30 days from now is the spring solstice. That’s what I tell myself deep down to maintain my sanity, even as I yearn for the first breath of spring.

Tuesday Snapshot

“Scallops, endive, leeks” Each was sautéed separately in French butter. The scallops had a little salt sprinkled on top, then were set aside for 5 minutes — before they had […]

Tagliatelle with Parsnips and Pancetta

Parsnips are the red-headed stepchild of winter root vegetables. Although they resemble carrots, they are paler and have a sweeter taste, especially when cooked. Parsnips can be boiled, roasted or […]

Mediterranean Cauliflower Salad

Mediterranean cauliflower salad The recipe is a work in progress, which is why it’s not presented here in final form. This version contains steamed cauliflower which was then coarsely chopped […]

Thursday Snapshot

Penne with cauliflower, adapted from this Diner’s Journal blog post by Mark Bittman, a columnist at The New York Times. Ordinarily, I am not a fan of Mr. Bittman’s work […]