Lettuces are at their peak. Delicious in salads, of course, but mysteriously good, too, kissed quickly by heat. Halve and grill them on the barbecue, on a stove-top grill pan, or even on a hot well-seasoned cast-iron pan. It only takes minutes – what you’re aiming for is a range of color and flavors, from outer char to still crisp […]
Read moreMicro-greens are baby-plants with cut stems and leaves, as opposed to sprouts which are germinated seeds, eaten roots and all. Chefs love piling the little greens into tangled stacks on top of a nice piece of fish or meat – they add instant hits of flavor and texture and look so appealingly fresh. Use them to dress up scrambled eggs, […]
Read moreThe French for garlic is ail, and this week’s recipe if for aioli, a thick emulsion of garlic, oil, and (usually) egg from the Mediterranean. Nowadays you see the name used for all sorts of flavored mayonnaises – wasabi aioli, pomegranate aioli, that sort of thing — but if it’s not thick as butter and redolent of garlic, it’s just […]
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