An update on the onion dip you know and love.
Sally claims there is something therapeutic about a simple bowl of greens. "This dish is my tonic," she says. "Whenever I feel a cold coming on, or I am tired and my thirteen-year-old insists on baking a cake at nine p.m., I haul out a bunch of greens (even if they are in dubious condition) and wilt them in a pan with garlic and olive oil. The wisdom of the old advice to use fresh greens as a spring tonic comes through loud and clear - you feel purified."
Combine all ingredients except sparkling wine in a mixing glass with clean ice. Stir 30 seconds to dilute, chill and combine. Strain into a champagne flute, top with the sparkling wine and a couple more drops of bitters. Cut a coin sized piece of peel from a fresh organic lemon, squeeze the oils onto the drink, wipe the rim of the glass with the peel.
This simple and distinctive recipe, born of wartime thrift and ecology, came to us via an interview with master chef Jacques Pepin.
This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
A lush, yet light dessert that's much better if made a day ahead.
The tart looks homey, but it's oddly sophisticated in its own way and not-so-oddly very satisfying, particularly after a hearty meal.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
Some people think they don't like curry powder; they assume it's spicy--but it's spiced, not spicy. If you have those kinds of guests at a party, just call this a cheese ball and don't mention the curry until after they've eaten a whole bunch and want to know the source of the unbelievable flavor.
This is the James Bond martini, named for Vesper Lynd, the doomed love interest in Casino Royale.