Ken Haedrich’s book should be a mainstay in your kitchen.
recipe
Posted inFood & Dining, Recipes
This pasta salad is the perfect anchor for a picnic
Plus, the side offers an excuse to hit up your local farmers’ market.
advertisement
Posted inFood & Dining, Recipes
Salmon Panzanella looks just as good as it tastes
The variety of flavors and textures makes it a winner.
Posted inFood & Dining, Green plate special, Source
Recipe: Hot Smoked Salmon (or trout) and Vegetable Plate with Preserved Lemon and Caper Vinaigrette
This meal can serve as breakfast, lunch or dinner.
Posted inFood & Dining, Recipes, Source
Recipe: Mixed-Breed Meatloaf
The hard-cooked duck eggs in the middle are for effect; they aren’t required.
Posted inGreen plate special, Recipes, Source
Recipe: Roasted Spring Onions with Cheesy Polenta
While the onions are roasting, make the polenta by heating the stock in a medium saucepan over medium heat until hot.
Posted inFood & Dining, Recipes, Source
Recipe: Frozen Tomato Tarte Tatin
Serve this dessert warm or at room temperature with crème fraîche.
Posted inCookbook Reviews, Food & Dining, Recipes
‘Everyday Korean’ delivers on its promise of ‘cooking with a modern twist’
The cookbook is a good introduction to an unfamiliar cuisine.
Posted inFood & Dining, Recipes
Serve baked chicken thighs with lemon pickles for a salty, acidic crunch
Once cured, there’s nothing left to do but rinse off your lemon pickles and decide which of a whole range of dishes they should glorify.