Our colleague Spencer Schmerzler is thinking ahead to the day after Thanksgiving. Now what are we going to do with that excellent left over turkey? Put it to delicious use with his cross-cultural Shepherd's Pie, calling upon Japanese Kelp stock and savory Spanish Pimenton. Enjoy.
Thanksgiving is a special time of year, and the pressure is on the cook to make a memorable feast for family and friends. Try this simple and winning recipe featuring expertly crafted Spice and Herb Blends by La Boite a Epices.
Asparagus is one of Spring's greatest gifts. And one of the best surprises the family who built my farm left for us. We coddle our asparagus patch, which is nearing a hundred years old. Every year at this time we watch eagerly for the first tiny spear to push its way up (the deer are watching too). And then the feast begins.
Globally renowned chef Hiroko Shimbo uses freshly harvested with a high quality Suzushio sea salt, unlike any salt we have ever tasted. Hiroko adds two wonderful, somewhat unusual ingredients for a spectacular dish.
I love simple no-cook meals and this is just perfect with a glass of rosé... I was out on Long Island this weekend and stopped by a local farm stand where I found the sweetest and most delicious snap peas. This is a super easy and refreshing anytime snack--that can be done in a snap!
This makes both an excellent topping for warm or cold poached salmon or cod, and a vibrant and flavorful dip for raw vegetables such as endive spears, celery, and cucumbers, and blanched cauliflower, broccoli, or snap peas.