Potage Crécy
It seems I’ve been wrong all this time. I’ve always called this “potage de crécy”, but I’ve recently found out that shouldn’t be the case. According to a friend on […]
A Lion and Its Bite
For those of you who are newly subscribed to The Spamwise Chronicles, back in January I embarked on a year-long experiment in cooking seasonally, using ingredients primarily sourced from Union […]
Poached Wild Striped Bass, Tarragon Butter Sauce and Spring Vegetables
You’d think that someone who’s had lots of experience poaching […]
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 […]
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 […]
Wednesday Snapshot
Moroccan cooked carrot salad, adapted from this New York Times article.
Saturday Market Gallery
I think vegetables have an inherent beauty that most people usually don’t see, because it’s not something that they’re attuned to. Hopefully when you look at some of these pictures, […]
