Absurdly Addictive Asparagus Recipe on Food52
I guess there's a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity...it just seems that when you add bacon to almost anything, the salty smokiness heightens the other ingredients. Bacon may rule, but its Italian cousin, Pancetta, is also a contender for the crown. Take a garden fresh ingredient like asparagus and pair it with pancetta and you instantly get Snap, Crackle, Crisp all in one bite. There's something about the bite-size pieces of tender crisp…
Heidi Swanson's Pan-Fried Giant White Beans with Kale Recipe on Food52
The recipe calls for giant beans, because flipping them is easier, and you get more creamy to crusty. Swanson uses beautiful corona beans from Rancho Gordo; I used a bag of dried limas, the only large beans I could find at the unpleasant grocery store nearby; you can use whatever you pull out of your pantry, even smaller cannellini or chickpeas, if that's all you've got -- even canned. Sure, home-cooked beans will keep their integrity and make this the best it can be. But this method is the…
Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette Recipe on Food52
Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious.
Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon Recipe on Food52
Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last minute, but your guests will never know! It's a great compliment to any brunch table.
One Night in Bangkok Salad Recipe on Food52
This recipe was inspired by a side dish I ate at a food cart. It took a few variations to get the dressing right, but is is the perfect dinner on a warm night and a great lunch the next day.
Carrot, Avocado, and Orange Salad Recipe on Food52
This is my Six Degrees of Kevin Bacon salad. The two main ingredients—carrot and avocado—might not seem compatible or connected, but your first bite will convince you otherwise. The carrots are roasted with cumin and paired with orange, both classic pairings for the vegetable. The citrus goes great with cilantro, and both are a fine match for avocado. Before you know it, you have this fresh, vibrant salad. I love the carrots roasted to the same creamy softness of avocado. The contrast comes…
Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint Recipe on Food52
Balsamic vinegar is good friends with buffalo mozzarella. The tanginess of the vinegar is a nice complement to the subtlety of the cheese. Because this recipe is a little bit sweet and a little bit savory it can be served as a appetizer or dessert. Make sure the plums are ripe but firm enough to hold their shape when heated. You can substitute peaches or fresh figs if you don't like the tartness of plums. But I find that it lends a crisp balance to the dish. I have also been known to pile it…
Květáková polévka s kokosovým mlékem
Proč u nás vedou krémové polévky? Protože jsou tak snadné a mimořádně chutné. Přesně taková je naše krémová květáková polévka. Napadlo nás, že kokosové mléko by ji mohlo dát pořádné grády, a taky že jo. Jemně nasládlá chuť si nás podmaila a věříme, že se to podaří i vám. A bonus je, že je také bezlaktózová..
Green Beans with Apricots and Serrano Ham Recipe on Food52
I had this strange and bewitching little salad at Jaleo, a Spanish restaurant that’s part of Jose Andres's Washington D.C. empire. There are no earth-shattering techniques or unusual ingredients involved. Just some dried apricots plumped with sherry and Serrano ham cut into confetti-like cubes. After blanching the haricots verts you want to keep them warm, and toss them quickly with the ham and warm apricots. The heat of the beans should warm the fat in the ham so it helps flavor the salad…