Although asparagus is available year-round, spring still stimulates the appetite for great recipes for salads and first courses. I've found that steaming and (shudder) boiling asparagus are the least flavorful methods. At the very least, sauté them in butter or olive oil, or better yet, toss with oil and roast in a hot oven or give them a good … [Read more...]
SALMON WITH LENTILS AND PINK HORSERADISH CREAM
Are you a recipe filer, tearing them out with every intention of trying them soon? I came across a doozy today for salmon with lentils and pink horseradish cream by Patricia Wells in the New York Times Magazine...from 1986. Ironic thing is the topic was three-star restaurants in France being handed down to the new … [Read more...]