Recently read an interview with Chef René Redzepi in Bon Appétit. I wholeheartedly share his perspective regarding plant-based cooking: “The reason we should eat our vegetables isn’t because they’re better for us. We should be plucking and roasting our friends from the plant kingdom, first and foremost, because they are damned delicious.” – Chef … Continue Reading
I was listening to an interview the other day with Melissa Clark [food writer for the New York Times] and she was asked what she likes to bring on a picnic. Clark proceeded to recount childhood vacations with her family in the south of France. Clark’s mother would prepare pan bagnat [a sandwich comprised … Continue Reading
Picked up some puntarelle and another variety of chicory from the Green City farmers’ market yesterday (thanks Green Acres Farm). Puntarelle is a long, spiky Italian chicory related to radicchio and endive. It has a mild, bitter flavor and is great for salads. If you can’t puntarelle or chicory, substitute with dandelion greens or any … Continue Reading
