Fennel Frond Pesto
Wild fennel grows everywhere along the coast near Cancale, and it's become quite a thing for local chefs to add 'fenouillette' to their dishes. I first made this recipe as a [...]
Leek Condiment
Weird name, I know. But I’ve kept it because it’s the closest translation to the original created by Ryoko Sekiguchi then popularized by François-Régis Baudry, host of the t [...]
Spaghetti with Mussels Fra Diavolo
When I was living in Brooklyn, I would often meet friends at one of the many, many Italian restaurants on Smith Street in Cobble Hill for dinner. Once I discovered fra diavol [...]
Wild Garlic Pesto
This stuff is GOOD. It’s probably the best way to preserve wild garlic. I chose to use walnuts here because their flavor wouldn’t overpower the rest the way other nuts might [...]
Wild Herb Pesto
Finally found a way to make the luscious flavors of wild spring herbs last and last…at least until summery basil gets underway. This sauce can be used any way you’d use pesto [...]
Sage Pesto
In my garden (if you can call 3 large planters a garden), there is never enough basil and always too much sage. Ergo: Sage pesto. The secret to using sage - or any other non- [...]
Preserved Lemon Yogurt (or Labneh) Dip
When I made a big batch of preserved lemons last spring, I wondered how I’d ever use them all up. Now that I have discovered this preserved lemon labneh/yogurt dip, I worry I [...]
Fresh Pasta with Pumpkin Sauce and Crisped Sage
The first pasta dish I remember eating that didn’t involve tomato sauce or tons of cream and cheese was a New York restaurant entrée of fresh ravioli stuffed with pumpkin and [...]
Goat Cheese and Olive Spread
This is one of those recipes to be filed under the ‘Why-didn’t-I-think-of-this-before?’ category. I have loved cream cheese and olive spread ever since I first tasted it in s [...]