Seasonal recipes for today's kitchen
The warming spring weather is coaxing us to eat outside and celebrate the change in seasons. We invited friends over for a spring lunch last week, enjoying this roasted salmon dish along with new potatoes and snap peas. Our dessert was the lime fool that–Read more
Lately I have been entranced with the cuisine of the British Isles, thanks to conversations about cooking with my friend Iris. While many people jump to the stereotype that Great Britain offers only tasteless food, the nation boasts lots of folks who are cooking great dishes–Read more
While the pastel colors of dyed eggs this time of year are one common association with the arrival of March and April, the linking of spring and green hues is even stronger. In the April 1986 issue of Bon Appétit, the RSVP column answered a reader’s–Read more
Spring is officially here, and I have a dish to help welcome it into your home. To go along with the emerging buds on the trees and flowers in the garden, you can cook something new. Crepes do not make frequent appearances on dessert menus, and that makes–Read more
Whenever I was lucky enough to go to Luigi’s Restaurant, a one-hundred-year-old institution in Bakersfield, I always loved to order the marinated carrots they served with their antipasto setup. The carrots had just the right bite—both in texture and in spiciness. Luigi’s secret was to–Read more
Looking through the February 1986 issue of Bon Appétit , I ran across a recipe for Pork au Poivre, pork chops seasoned with mustard and a crispy peppery crust. This dish was familiar. I looked through my old box of recipes, and there was the stained–Read more
