Francis originally published this recipe in a post for Salon. As with his recipe for Ginger Scallion Sauce, his exuberant and unusual approach to recipe writing makes it sing. As does the accompanying video.
Ingredients
This recipe takes its inspiration from France’s classic onion tart, pissaladière. I was stunned by my first taste of that classic and the idea that onions could be a main event. In this simple recipe, a mix of onion varieties -- red, white, and green scallions -- are tossed with olive oil, thyme, and salt, then layered on a crust gilded with smoky cheese and finished with a dusting of Parmiggiano – Reggiano and a drizzle of heavy cream. The cooked cream tames the edges of the onion and thickens as it cooks.
I love this method of cooking zucchini. It is the one I return to time and again.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year.
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
Vegan: Omit the cheese from the pesto recipe.
Gluten-free