Spring doesn't officially start until tomorrow, but judging by the produce that's popping up at the farmers market, the season's already begun. Edible weeds like fresh dandelion greens are at the peak of their season now through mid-Spring — and, with their mildly astringent, pleasantly bitter flavor, they're not to be missed. To find out how they're used, read more
After the overindulgence of Christmas, give your body a break and eat a salad for dinner. This hearty vegetarian recipe features greens topped with crusty bread and an oozing poached egg.
Sautéed leeks and red grapes are tossed with cider vinegar to make a tangy dressing. To check out the recipe, read more
Pizza dough is a great ingredient to have on hand. It can be used for so much more than the traditional tomato sauce and cheese pizza.
Take this recipe for example: the dough turns into flatbread when topped with a mixture of fresh thyme, leeks, and potatoes. A sprinkle of Gruyere provides a subtle richness. Serve with a green salad and a glass of red wine and let the weekend begin!
Want the recipe? Just read more
- Cooking with Thomas Keller's new book Under Pressure. — Serious Eats
- Ten tea towels perfect for gifting. — The Kitchn
- Make the holidays over with a bright pink and green theme. — Simply Stated
- Get your serving of greens with this Winter green lasagna. — Chow
- Find out why Gwyneth Paltrow is serious about food. — The Epi-Log
I'm ga-ga for gratins — especially at this time of year — and got really excited when I found this recipe for a dinner gratin. Usually gratins are served as a side dish because they highlight the flavor of one ingredient. However in this case, beans, greens, and sausage are tossed with fennel, onions, and fresh sage before being baked in the oven. Plus, this recipe uses chicken broth instead of cream making it a lighter version. Bread crumbs and Parmesan cheese give the gratin a crisp, gorgeous finish. To discover a new gratin, read more
Although we are only three weeks into '08, one of the upcoming trends — microgreens for the home cook — is everywhere. They're on Food and Wine's list of best new ingredients and The Nibble is featuring them as their pick of the week. Similar to baby greens but younger, microgreens are tender, delicate little lettuces. Many restaurant chefs use the greens in dishes or as garnish, but until now they weren't widely available to home cooks. As much as I love experimenting with new ingredients, I don't know if I want to make microgreen salads at home. How about you?
A large bowl filled with leafy green salad is a great way to brighten up a drab dining table. Celery and apple add crunch, while shaved parmesan gives a smooth and salty bite. The classic cider shallot vinaigrette is mild, making this salad good for a potluck or holiday dinner. It pairs with a variety of things from hearty lasagna to oysters to steak and potatoes. Get the versatile recipe now, read more
I hate how people typically see eggs as a breakfast only food. Eggs can be cooked into many different forms, so why limit them to a certain time of day? I propose an elegant egg sandwich for tonight's dinner. This open faced mealwich is piled high on a thick slice of whole grain bread and you can easily modify the fixings to suit your tastebuds. If you don't like ham and swiss cheese, substitute turkey and cheddar. If you are a vegetarian remove the ham and replace it with chunky pieces of tomato. For the recipe, read more