I think radishes are absolutely gorgeous and I love it when they start to appear at the farmers market. Beautiful red and pink and pale purple Easter egg radishes, long ombre breakfast radishes, simply orbs of bright red. But to be honest, I’ve never really known what to do with them besides slice them for a salad. I’ve been so tempted by their beauty that I searched out … [Read more...] about Radishes with Browned Butter Spread
Fruit and Vegetables
Strawberry Basil Chiffon Cake with Strawberry Basil Sauce
Chiffon Cake always sounds so delightfully old-fashioned to me. Maybe because chiffon just sounds like a frilly, girly, poufy tea-party dress. I always see chiffon cake recipes in older community cookbooks, in all sorts of flavor combinations. I don’t think people make chiffon cakes much anymore, but the light, foamy sponge is a treat that shouldn’t be missed. Add some fresh … [Read more...] about Strawberry Basil Chiffon Cake with Strawberry Basil Sauce
Asparagus with Creamy Brie Dressing
Fresh spring asparagus I such a lovely thing to serve at an Easter brunch, or any spring occasion really. It can easily be made ahead, it’s hugely adaptable, plus, it always looks so pretty on the table. I have several lovely oblong dishes that seem made for asparagus, and I love asparagus serving tongs. So I am always looking for a pretty and unique way to serve a pile of … [Read more...] about Asparagus with Creamy Brie Dressing
Red Onion, Blue Cheese and Walnut Tart
I love a savory tart. I just find them so versatile. They make a perfect lunch with a salad, or a homey dinner with a bowl of soup, or an elegant starter at a dinner party. They are a great thing to take to someone who needs a meal and are great eaten warm out of the oven or at room temperature, so leftovers are useful as well. Of course, the French-style Quiche Lorraine is the … [Read more...] about Red Onion, Blue Cheese and Walnut Tart
Rhubarb-e-Cue Sauce
I have this obsession with rhubarb. I think because it is not something I grew up with and it seems so exotic. It’s one of the many foodstuffs I was first introduced to while living in England, and there is always this mystique around those decidedly British things to me. Plus, the red stalks are so pretty and cheerful when they start to signal that spring is coming in the … [Read more...] about Rhubarb-e-Cue Sauce
