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Add truffle flavor to a dish with some of this brilliant juice, available at specialty food shops. Created by soaking Italian and French truffles in a brine, it’s an easy way to introduce the heady flavor of truffles to a dish. We use it in sauces, soups and stocks where we don’t want the added…
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When tomatoes are out of season—or you just don’t have any at hand—simply substitute roasted red peppers (pimientos) or marinated sundried tomatoes. Both are available in jars, and can be kept on your shelf ready for sandwiches, salads, plate garnishes, hors d’oeuvres, pastas and any need you have for flavor and color. Try peppadews too,…
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Yesterday was National Guacamole Day, but it’s a dish that we enjoy almost every week of the year. To make the best, use avocados from Mexico. We hate to say it, because we prefer to support American businesses, but the Mexican Hass avocados are simply better—creamier and more flavorful, the best avocados we’ve ever had.…
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Grow your own with seeds from EvergreenSeeds.com. Thanks to farmers markets, we’re seeing more of the watermelon radish, a large Chinese radish—up to 3 inches and more in diameter—with reverse radish coloring. It has a white exterior and a beautiful rosy-magenta flesh, which resembles a watermelon and captivates everyone who sees it. A sweet radish…
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One of our favorite salad greens, not served often enough in the U.S., is the classic French frisée (curly endive). A salade frisée (frisée salad) is traditionally served with crumbled Roquefort cheese and lardons, which are crisp, browned chunks of pork belly (you can substitute bacon or pancetta). Toss the salad with a classic vinaigrette.…
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