In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork?
Read more about this recipe at the Cookthink blog.
Tarragon-Garlic Deviled Eggs With Radishes And Mixed Greens
Tarragon-Garlic Deviled Eggs With Radishes And Mixed Greens
These are not the mayonnaise-drenched deviled eggs of childhood. Garlic, tarragon and Dijon mustard flavor this sophisticated twist on the classic. Wash them down with a glass of chilled rosé from Provence.
Read more about this recipe at the Cookthink blog.
Who says you need to switch to white wine when the weather warms? Adding a bit of ice and fizz to a light red wine makes it exponentially more refreshing.
Purslane Salad With Lemon-Shallot Dressing
Purslane Salad With Lemon-Shallot Dressing
This is a light spring salad - and has the bonus of packing a huge dolop of Omega-3's. Purslane has more of this essential fatty acid than any other leafy vegetable.
