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Heirloom Tomato Salad with Buttermilk Dressing and Blue Cheese New recipes

Heirloom Tomato Salad with Buttermilk Dressing and Blue Cheese

Heirloom Tomato Salad with Buttermilk Dressing and Blue Cheese Recipe IngredientsDressing2 tablespoons finely chopped fresh Italian parsley1 1/2 tablespoons fresh lemon juice1 1/2 tablespoons minced shallot1 small garlic clove, mincedSalad6 assorted large heirloom tomatoes, cored, cut into 3/4-inch-thick wedges1/2 cup thinly sliced shallots2 tablespoons extra-virgin olive oil1 tablespoon fresh lemon juice3/4 cup crumbled blue cheese2 green onions, thinly sliced diagonally2 tablespoons fresh Italian parsley leavesRecipe PreparationDressingWhisk first 6 ingredients in small bowl.

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Le Pain Quotidien Introduces Le Botaniste New recipes

Le Pain Quotidien Introduces Le Botaniste

Botanical-based, apothecary-inspired restaurant opens today in New York CityThe menu at Le Botaniste is 100 percent organic and entirely botanical.Le Pain Quotidien fans, meet Le Botaniste. Its intention? To further organic, plant-based eating in New York City.To that end, the menu is 100 percent organic and entirely botanical, meaning there are no animal products used on-site.

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How to Make Fondant au Chocolat New recipes

How to Make Fondant au Chocolat

Valentine’s Day is around the corner and you might be stressing about what to do for your special someone. Why not make them a fancy-looking French dessert with minimum ingredients and effort? Baking and chocolate are the perfect way to show someone how much you care. When my family lived in France we would go to the farmers market every Sunday just to buy the fondant au chocolate – half-baked chocolate cakes with delicious molten centers.

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Toast Negroni Week June 5-11 With Spirited Cocktails Across LA New recipes

Toast Negroni Week June 5-11 With Spirited Cocktails Across LA

Every sip benefits worthy charities, so drink upThe original and the classicNegroni Week is again upon us. From June 5 to 11, celebrate one of the world’s great cocktails, a classic Italian concoction made of equal parts gin, vermouth rosso, and Campari, garnished with orange peel. In good spirits about the event are several Los Angeles restaurants who’ve decided to serve the aperitif in support of three favorite charities: Water for People, which provides safe drinking water and sanitation to communities around the world; No Kid Hungry (Share Our Strength), which works to ensure that every child in the United States has access to healthy food where they live, learn, and play; and the Helen Davis Relief Fund which helps women in the bar industry who are fighting breast cancer with the same dignity and courage Helen David exemplified through her battle and life as a pioneer business owner in the bar industry.

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Jams with jam New recipes

Jams with jam

Of course the amount can be halved. Sift the flour and here I insist and please do it. Last week in a batch of flour bought from Metro I found worms, so I threw a whole box, so don't skip this step, if you want meatless croissants ... LOL .... more jokingly, more seriously pare brrrr.

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Merlucius Crocantus New recipes

Merlucius Crocantus

We need 4 cubes of cod fillets (the recipe also works for another white fish that you like). Boil it in salted water or if you have a little strained vegetable soup (I had leftovers from the baby). Then prepare a yellow mixture made of: 1 teaspoon mustard, 1/2 teaspoon honey, 1 clove of crushed garlic, a few drops of lemon juice, large salt 1 powder, some Kotanyi red pesto and basil, 1 teaspoon olive oil, 1 beaten egg.

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