FLAVOR IN SPADES

quince + almond cake

Michelle — Sun, 18 Nov 2012 06:57:06 +0000

quince + almond cake serves 8-10 1 pound poached quince (recipe follows; the quinces can be poached up to 2 weeks ahead and refrigerated in their poaching liquid); reduce for glaze 1/4 cup quince poaching liquid 3.5 ounces granulated sugar 2.5 ounces light brown sugar 4.5 ounces unsalted butter, at room [...]

shaved kohlrabi + winter green salad, lebne, green olive, preserved lemon

Michelle — Tue, 06 Nov 2012 20:15:05 +0000

shaved kohlrabi + winter green salad, lebne, green olive, preserved lemon Kohlrabi’s flavor is relatively mild, though it hints at sweet earth, mustard and cabbage (its relative); it is absolutely delicious. Its texture is the perfect combination of starchy potato and water chestnut and is therefore suitable for a wide range of cooking [...]

toasted caraway scones

Michelle — Fri, 02 Nov 2012 04:00:30 +0000

toasted caraway scones Caraway is underestimated and drastically underused. This sweet, pungent seed deserves more than a relegation to rye bread. Try adding caraway to grain salads (see rye berries and cabbage), stews, roasted vegetables, and even cookies. But first, start here. 1 teaspoon caraway seeds 1 cup whole wheat [...]

tomatoes with burrata + bagna cauda

Michelle — Fri, 31 Aug 2012 00:22:31 +0000

seeded rye, swiss, shredded lettuce + pickled jalapeños

Michelle — Sun, 19 Aug 2012 21:35:26 +0000

At its best, a good sandwich is a simple and hearty thing; its consumption can serve as a momentary reminder that the most humble, unexpected host of ingredients can join and create something revelatory and deeply satisfying. I just returned from a lovely week with family in Nashville. It has been a while [...]

baked fish, saffron rice, purslane + herb salad

Michelle — Mon, 06 Aug 2012 21:51:47 +0000

A recent dinner, simple in both character and presentation, that I can’t stop thinking about: fish (in this case, California black cod) baked in olive oil and lemon; a platter of fluffy, fragrant Basmati rice infused with cultured butter and saffron; a purslane salad accentuated with chopped dill, snipped chives and parsley leaves; soft, [...]

shaved summer squash, blossoms, duck egg, basil oil, parmesan

Michelle — Thu, 26 Jul 2012 00:49:53 +0000

little gem, shaved radish, fried capers, parmesan

Michelle — Wed, 18 Jul 2012 18:54:15 +0000

Fried capers can make a good salad downright addictive. I recently served this family-style platter of little gem for a small catering event; after the guests finished any lingering morsel on their plates, they slowly began to reach into the center of the long, communal table to continue eating the salad – with their hands, [...]

cucumber, purslane + buttermilk soup, argan oil, parsley pollen

Michelle — Mon, 16 Jul 2012 05:57:24 +0000

cucumber, purslane + buttermilk soup, argan oil, parsley pollen Quite possibly the most refreshing thing one can eat on warm July day. If you can’t find purslane, no worries – simply add a handful of spinach instead. about 1 1/2 pounds Armenian cucumber, halved lengthwise, seeded, and thinly sliced a [...]

melon, avocado, purslane, preserved lemon, feta, mint

Michelle — Fri, 13 Jul 2012 00:09:52 +0000

Find the most fragrant melon you can. Peel and seed the melon; cut it into thick wedges and then slice those wedges in half, on the diagonal. Peel and pit an avocado; cut the avocado into wedges that are of similar thickness to your melon. Arrange melon and avocado on a large platter or serving [...]