Sunday Brunch

If you’re ever able to get asparagus as thin as this: it demands that you treat it as simply as possible. Follow that commandment and you can’t go wrong. Roasted asparagus and tomato salad 6 spears asparagus, trimmed and cut into 1/2″ pieces olive oil sea salt 1/2 tomato, cut into 1/2″ dice 1 teaspoon …

Monday Snapshot

Linguine with spinach and ricotta — spinach and garlic sautéed in unsalted butter, cooked linguine, cow’s milk ricotta cheese, extra-virgin olive oil, salt, pepper and garlic chives Adapted from this New York Times article by Mark Bittman. Click here to view a large-size version of this picture.

Spring Vegetable Risotto

Asparagus is one of my favorite vegetables. It exemplifies spring, regardless of the weather. There are many varieties of asparagus available — thick, thin, green, white and purple. Wild asparagus has an enchanting flavor reminiscent of the color GREEN, in a way that cultivated asparagus doesn’t. Although the tips are the most succulent, the whole …

Tuesday Snapshot

Broiled flounder; pan-fried fingerling potatoes and asparagus with garlic and fresh oregano; white shallot vinaigrette Click here to view a high-resolution version of this picture.