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[1] Spring Pea Crostini (photo courtesy Hannah Kaminsky | Bittersweet Blog). [2] Spring peas fresh from the field (photo courtesy The Chef’s Garden). [3] Fresh mint (photo courtesy Good Eggs). [4] Fresh spinach (photo courtesy Good Eggs). [5] Garlic, to infuse the olive oil (photo courtesy Domain Image). One of the great treats of…
Continue reading “RECIPE: Spring Pea Crostini”
April 24th is National Pigs In Blankets Day. Some people call the food Pigs In A Blanket, but there’s only one pig per blanket. So, it’s Pig In A Blanket or Pigs In Blankets; and since no one has ever eaten just one, go for the plural. But across the U.S., what caterers declare to…
Continue reading “RECIPE: Blue Cheese Pigs In Blankets”
April 23rd is National Cherry Cheesecake Day. For most of us in the U.S., cheesecake means a cream cheese batter with a crust of graham cracker crumbs. Most of us know cherry cheesecake as the plain cheesecake topped with [usually] canned cherry pie filling (photo #2). But often the canned filling is glop, and there…
Continue reading “Different Ways To Make Cherry Cheesecake Recipes”
[1] Head to the farmers market to pick up wild ramps. Or, if you live in the eastern U.S. near mountains, pick your own. They grow in rich, moist, deciduous forests, from North Carolina and Tennessee as far north as Canada; and west to Missouri and Minnesota (photo courtesy Rick’s Picks). [2] Wild ramps at…
Continue reading “SPRING RECIPE: Pickled Ramps”
We love the Brazilian churrascaria Fogo de Châo (locations nationwide), not just because of the delicious meats hand-carved at your table, but for the seemingly endless Market Table. Laden with everything healthy—fruits, vegetables, salads, charcuterie and more—you could make a meal of the Market Table alone (and in fact, vegetarians are happy to do so).…
Continue reading “RECIPE: Spring Pea & Asparagus Salad”
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