Vichyssoise, pronounced as vee-shee-swaz, is a fancy term for a thick creamy potato soup flavored with leeks, usually served cold. Ingredients: 3 medium-sized leeks, roughly chopped and thoroughly washed minus the hard green leaves 1 clove garlic, minced 4 small Yukon gold potatoes, peeled; 2 cut into smaller chunks and the other julienned 3 medium-sized ...
How do you dress up ham? If you’re Filipino, there’d be pineapple slices and cherries on top, but if you’re French, you use lavender. I went all over Manhattan to find fresh lavender sprigs and finally found them at a Whole Foods store in Chelsea. I’m not French, of course, but who says I can’t ...
A very nutritious and green salad that children may hate. Ingredients: 2 pounds of fresh green beans, ends snapped 1 small box of frozen lima beans 2 tbsps fresh tarragon, finely chopped, plus more for garnish 1 bunch of flat-leaf parsley, finely chopped 1/4 cup of white wine vinegar 3 tbsps Dijon mustard 1 shallot, ...
This is my basic recipe for making meatballs at home using either ground pork, beef or lamb. Depending on the dish I am using the meatballs for, I add breadcrumbs and an egg to make sure they remain intact when added. For more tagine and stew dishes, I skip both, substitute the nutmeg for cumin ...
This is one of my mother’s favorite side dishes adapted from Martha Stewart’s Everyday Food. Ingredients: 1 block of extra-firm tofu, drained, cut into 16 equal pieces half a package of peeled baby carrots 4 scallions, sliced thinly, lengthwise 2 tbsps vegetable oil 3 tbsps soy sauce 2 tbsps rice vinegar 2 tbsps sesame oil ...