Goat Cheese Cheesecake With Balsamic-Glazed Cherries
Goat Cheese Cheesecake With Balsamic-Glazed Cherries
Out of cherry season, the cake is delicious on its own, or topped with any fruit compote.
Read more about this recipe at hogwash.
A traditional Greek salad is made up of large chunks of vegetables and feta - never lettuce, which actually prefers a more temperate climate. Made with good, ripe tomatoes, this easy salad bursts with flavor.
Green Peas With Shallots And Mint
Green Peas With Shallots And Mint
Though you can get frozen peas year round, the fresh ones are worth the wait - they truly taste like spring. And, yes, the softer flavor of shallots is better for this dish than onion.
The slightly prickly and bitter frisée is a beautiful contrast to richer meat and cream-based dishes. The variations and additions are endless for this basic salad, but we also love a big bowl of frisée by itself as a mid-afternoon snack or as the finish to a big meal.
Frisee With Warm Bacon Vinaigrette
Frisee With Warm Bacon Vinaigrette
The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.
I developed this recipe for a class I taught with James Beard in San Francisco. I wanted students to realize that parsley is not a tasteless garnish but a taste-rich ingredient.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
