The addition of one teaspoon freshly grated Parmigiano-Reggiano cheese to a basic vinaigrette (two tablespoons extra-virgin olive oil, the juice of half a lemon, a small pinch each of salt […]
Thanks to Nicole at Dula Notes, and also to Meatballs […]
Sometimes “rabbit food” is what you want for dinner. *wink* Spring lettuce salad with salt-and-vinegar Roseval potato chips, roasted shallots, hard-cooked farm egg and Parmigiano-Reggiano cheese
The weather for the past few weeks has been a real roller-coaster ride. Just when I thought that we were going to be seeing an early spring, with temperatures reaching […]
The spring equinox is next Wednesday, but it feels as if we’re in late April instead of mid-March, due to the unseasonably warm weather we’ve been experiencing lately here in […]
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 […]
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 […]
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.
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 […]
Moroccan cooked carrot salad, adapted from this New York Times article.
Even though the City had been under a winter storm watch for most of Friday evening and early Saturday morning, the Greenmarket had a surprisingly strong complement of farmstands when […]
Arugula and Bordeaux spinach salad, with fried farm egg and homemade salt-and-vinegar potato chips Bordeaux spinach is an heirloom variety of spinach that’s sweeter and more tender than regular spinach. […]
Chicory is a challenging green to work with in the […]
One of my New Year’s resolutions is to foodblog more often. I think you’ll agree that I’m off to a nice start. Sautéed fennel and cauliflower This is a delicious […]
If you’re just joining us, the premise behind The Spamwise Chronicles is an appreciation for the beauty in food and in the world around us, for cooking seasonally and eating […]
“Fusion” spinach salad. Spinach, rocambole garlic and chanterelles, sautéed in French butter, served over cow’s milk ricotta cheese with toasted nori and ebi furikake. Nori is a type of seaweed […]