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OK, a green-topped pizza is not just for St. Patrick’s Day. You can go green any time you’d like a pizza with assorted green veggies. Think green for spring; green for summer; green for National Pizza Month, October; and green for National Pizza Day in the [typically] cold, gray weather of February 9th. Depending on…
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Tartine is the French word for an open-faced sandwich with a rich spread or fancy topping. The word actually refers to a slice of bread. Tartine is the French diminutive of the Old French and Middle English tarte, derived from the Late Latin torta, a type of bread*. We have a childhood recollection of a…
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[1] Parmesan quiche with arugula salad: as a light lunch or a first course for dinner. Here’s the recipe (photo © The Secret Menu). Custard is one of our favorite dishes: a symphony of cream, eggs and flavorings. Most people consider custard to be sweet—a dessert that ranges from good old American chocolate pudding…
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It’s easy to put together a spring salad of asparagus and radishes. Most of us are familiar with the crimson radish, and maybe even black radish and white radish (the shredded daikon served with sashimi). If you’re lucky, you’ve enjoyed the beauty of a watermelon radish (photo # 3) or another specialty radish (photo #4—check…
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A delicious spring salad. Photo courtesy LearnToCook.com. Make hay while the sun shines; ditto with the fleeting vegetables of spring. What makes this a spring salad? Seasonal ingredients, including asparagus and green peas. The recipe, from LearnToCook.com, serves 4. The warm tomato vinaigrette can be used with any green salad, any time of the…
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