Watercress Salad With Lemon-Parsley Vinaigrette
Watercress Salad With Lemon-Parsley Vinaigrette
Watercress has a delicate, peppery and pungent taste. It shines on its own in this salad, with Dijon mustard and lemon juice highlighting its tart flavors, and parsley complementing its bright herbaciousness.
Years ago, for the original Windows on The World, I devised a lemon tart that was a great signature dish. This is a very good home version of that Tarte au citron d'Olympe.
This recipe is part of The Barbara Kafka Dessert Anthology.
The addition of flour makes this macaroon chewier and more cake-like. Make sure and work the egg whites all the way to stiff peaks.
This recipe is part of The Barbara Kafka Dessert Anthology.
Arugula Salad With Lemon, Olive Oil And Parmesan
Arugula Salad With Lemon, Olive Oil And Parmesan
This simply dressed Italian classic will add peppery brightness to just about any pasta, meat or vegetable dish. Add more parmesan (or mix in some other hard cheeses) to taste.
Cherry And Nectarine Clafoutis
Cherry And Nectarine Clafoutis
Traditionally, clafoutis is a cherries-only dessert, but if you have stone fruit to use up, this is a great, easy way to do it. Clafoutis purists don't bother pitting the cherries. The stone is said to impart extra almond-ish flavor.
Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette
Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette
Romaine is great for salads because it is so crunchy and juicy at the same time, and still has a bright green flavor. We dress it up with a simple lemon vinaigrette, which would really work on any salad.
Sliced Tomatoes With Olive Oil, Salt And Pepper
Sliced Tomatoes With Olive Oil, Salt And Pepper
Sometimes, you just don't need to do much to really good ingredients. This is one of our favorite afternoon snacks -- two just-picked tomatoes drizzled with oil and sprinkled with salt and pepper. To embellish it would be to ruin it.
Regulate your soup’s smokiness and spiciness by adding more or less adobo sauce. Use just a teaspoon or two of the sauce only (no peppers) for a mild chipotle flavor, or a few whole peppers for a soup with real kick.
If there’s one essential ingredient for soupe a l’oignon, it’s patience. For best flavor, make it a night or two before you plan to eat it.
Read more about this recipe at Jess Thomson's hogwash.
