Makes 4 servings Chef’s Note: Shichimi Togarashi is a spicy Japanese seasoning blend, which includes chilies, sesame, orange peel, nori and more.
Steamed Kale with Cashews and Raspberries
Makes 4 servings Kale is such a hearty and versatile vegetable. The salty cashews and sweet and tart flavors from the raspberries contrast with the earthy kale. The lemon-infused olive oil can be found at most grocery stores. Ingredients 1 1/2 tablespoons lemon-infused olive oil 1/2 small red onion, diced […]
Tartiflette
Tartiflette, or gratinéed potatoes in white sauce, is a classic dish that exhibits all the characteristics of French culinary decadence. You can enjoy it simply, alongside a light green salad, or alongside an impressive roast for a special occasion. Ingredients 6 cups La Ratte or fingerling potatoes Salt, as needed […]
Watermelon and Cucumber Salad
Makes 4 servings To make perfect balls from the watermelon flesh, press a melon baller tool, also known as a Parisian scoop, into the watermelon and twist it to remove the ball of melon. If you do not have a melon baller, or just want to save time, cut the […]
What I’m Cooking: Seared Broccoli with Peanut Sauce
Peanut sauce is, to me, sort of what I think ketchup is to 3 year olds. I can eat it on anything, and often, whatever I’m eating it with is the vehicle for the sauce, rather than an equal partner. That’s why this week, when I had a few heads […]
What I’m Cooking: Tangy Couscous Salad
One of my favorite flavor profiles is the Italian agrodolce, a sweet and sour sauce that makes any dish more exciting. Made simply by reducing vinegar with honey, agrodolce can be created on its own and added to dishes later, but I often prepare this sticky and sweet sauce in […]