If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
Barley is a great substitute for risotto, especially when you don't have a lot of time to spend stirring the pot.
You can use just one of the vegetables or any combination
There is nothing weak-kneed about this vegetable broth. It's big flavors hold their own in any dish where poultry or meat stocks are usually used.
The development of a recipe: Sounded delicious in my head, could almost taste it on my palate, could see its brilliant color and feel its creamy texture—like velvet on my tongue. But it took many tries to get it right.
This is a bowl brimming with the fresh clear tastes of Spring.
This is the perfect potion to sip when experiencing winter flu. It nourishes and hydrates the body without disrupting digestion.
This sauce is a sharper version of pevra, a peppery bread sauce that is one of the four traditional condiments that accompany bollito misto, the grand array of boiled meats served throughout Italy's northern regions. Spiked with young balsamico, it is a perfect match to boiled chicken, my comfort dish for a cold evening. In order to avoid overcooking the breast before the legs are done, water is added to the level of the top of the thigh joint, leaving the breast exposed. When the legs are tender the chicken is inverted to finish the cooking of the breast. The flavorful broth that results is used to moisten the sauce.
This has been one of our Christmas favorites. Garlic permeates the goose, especially if you stuff it a day ahead and refrigerate the bird until shortly before roasting. The garlic is discarded before serving.
In my recipe, I roast the chicken upside down on a vertical roaster to produce an incredibly succulent chicken. The porcini and sausage dressing below the chicken prevents splattering.