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[1] French Fries with peanut butter (satay) and jelly dips. From left to right: satay sauce, crushed peanut and scallion garnish, smoked raspberry jelly (photo © Idaho Potato Commission). [2] Idaho russet potatoes (photo © Potato 101 | Idaho Potato Commission. [3] Satay sauce is very versatile. Here’s a recipe for a classic use: a…
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Spring brings an abundance of sweet produce: fruits and vegetables. Some of our favorites are fleeting: morel mushrooms, ramps, and green garlic. Sauté them with asparagus and garlic: truly delicious! Here’s a full list of spring fruits and vegetables, and our menu for a spring-focused dinner. Don’t overlook rhubarb, a spring favorite that, while botanically…
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March 24th is National Cheesesteak Day, honoring an iconic sandwich from the City of Brotherly Love. Other cities may have cheesesteak, but the original concept came from Philadelphia in the 1930s. Here’s the history of the Philly Cheesesteak. You can also find creative ingredients and recipes to have a cheesesteak party. There’s even a vegan…
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[1] Spring asparagus with lemon aïoli (photo and recipe © Good Eggs). [2] Meyer lemons are sweeter (less acidic) than supermarket lemons (photo © Elise Bakketun). [3] Aioli is also delicious with artichokes and boiled or roasted potatoes (photo © Fine Cooking). As mentioned a couple of days ago, it’s asparagus season—time to eat…
Continue reading “RECIPE: Roasted Asparagus With Aioli (Garlic Mayonnaise)”
Asparagus is a harbinger of spring; and like most vegetables, it’s very versatile. Serve it broiled, grilled, roasted or steamed. Add it to Eggs Benedict, omelets and scrambles, pasta, salads and quiches. Make asparagus soups. Include it with a crudités plate. Use it as a topping for risotto. Top bruschetta with goat cheese and asparagus.…
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