If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination.
Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast.
This bright, crunchy salad will excite your eyes as much as your taste buds, and is perfect for a potluck or a big backyard family meal.
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
This dish is delicious on top of some grains, alongside fish, or even as a burger topping.
Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!
Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.
Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.
The Splendid Table
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.
“The point is to make visible food production in the city, but in a very pleasurable way.” Fritz Haeg
“The point is to make visible food production in the city, but in a very pleasurable way.”