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 [...]
Ras El Hanout
This Moroccan spice blend can be made with anywhere from 10 to 50 different spices. The basic recipe here was designed to call for spices you probably already have on hand. 1 [...]
Winter Vegetable Couscous Stew
This Moroccan-style couscous stew is great for weeknights because it can be made with any vegetables you have on hand. Even better the next day, once the flavors have develop [...]
Bright, Light Sorrel Soup
Sorrel’s lemony taste makes it a springtime (well, anytime for me) herb favorite. The flavor’s a little like rhubarb (to which it is related) only milder and more palatable. [...]
Creamy (Black) Radish Soup
Black radishes may not be the biggest, brightest item on winter markets in Brittany, but nearly every vegetable stand has a small pile of bent, misshapen dark roots with shor [...]
Caramelized Fennel and Carrot Soup
Fennel is a vegetable I find hard to describe to those not familiar with it. The term ‘anise-flavored’ is often used, but I think that sounds like more of a turn-off to most [...]
Sweet Potato Soup with Amchoor
Like kale, sweet potatoes have now made it in France. Not all that long ago, I used to have to hunt for the tubers at Thanksgiving, cruising the ‘exotic’ sections at large su [...]
Basic French Potage
If there is one French recipe that everyone in the whole wide world should learn to make, it is potage, the blended vegetable soup that was once the start to every supper in [...]
Turmeric-Cauliflower Cream Soup
Turmeric—the bright yellow spice that gives curry powder its distinctive color—has become the darling of the food world for its anti-inflammatory, antioxidant, cancer-prevent [...]