Recipes by Date > Spring

Candied Orange Slices

Drouant is a century-old Paris restaurant with a majestic Art Déco interior and private dining rooms where the jury for […]

  • 21
  • April 12, 2012
Zucchini Pasta with Almonds and Lemon Zest
Zucchini Pasta with Almonds and Lemon Zest

Our spring has been so warm and sunny for so many weeks, it feels like we’re living a perpetual July. […]

  • 56
  • May 24, 2011
Lentil Kohlrabi Salad

This is the salad I made for lunch the day I moved out of my apartment and into my next-door […]

  • 39
  • May 12, 2011
Homemade Oat Milk

From the department of Saving Money By Making Things From Scratch — the same department that campaigned for homemade hummus […]

  • 87
  • May 3, 2011
Water Kefir (Tibicos)

Those of you who subscribe to my newsletter already know that I worked for a little while last month at […]

  • 93
  • April 12, 2011
Chinese Marinated Pork Ribs

In the very early days of this year, I was invited to lunch by a blogger-friend*. In preparation for the […]

  • 44
  • April 5, 2011
Hummus

I realize the world has not been holding its breath waiting for me to share my recipe for hummus. But […]

  • 138
  • March 9, 2011
Chicken in a Bread Crust

The idea for this chicken in a bread crust came to me when I attended the Omnivore Food Festival in […]

  • 59
  • March 2, 2011
Ginger Scallion Sauce

I’ve long been uneasy about spring onions. It’s the kind of produce that I feel deserves a special treatment that […]

  • 38
  • May 25, 2010
Warabi Mochi

We had our first taste of warabi mochi on the basement floor of the Tokyu department store in Shibuya, Tokyo. […]

  • 43
  • May 18, 2010
Chicken and Radish Salad with Avocado Green Goddess Dressing

I used to be someone who liked the white meat best in a roast chicken. This worked out nicely at […]

  • 49
  • May 11, 2010
Radishes in Soil à la Noma

I first heard about Rene Redzepi’s Copenhagen restaurant Noma when I attended the 2008 edition of the Omnivore Food Festival […]

  • 35
  • May 8, 2010
Swiss Chard Gratin with Vegan Bechamel

I generally steer clear of ready-made preparations and other “helpers” sold at the grocery store: not out of snobism, but […]

  • 63
  • April 27, 2010
Squeeze Cookies (A Roasted Flour Experiment)

Among the many things I learned during that memorable conference on molecular gastronomy, one idea has been whirling around my […]

  • 108
  • April 20, 2010

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