This recipe's inspiration was Chinese chef Susanna Food of Philadelphia. When we interviewed Susanna, we were struck by her lack of rigid culinary rules. She interprets the traditional Chinese palate with modern Western ingredients, boldly mixing balsamic vinegar with soy sauce, or rosemary with dried yellow soybeans. Surprises fill her books. For instance, did you know that fresh corn is used often in the northern regions of China?
Peaches (or nectarines), raspberries, red currants, strawberries, and other berries that share the season are happy companions.
Slide vegetables in a food processor to make the soup come together quickly.
This recipe was taken from Francis Lam's story on how to make and modify beurre blanc
This recipe, from the Canal House restaurant in New York City's Soho Grand Hotel, has been lifted from my last cookbook, The New Elegant but Easy Cookbook. Some things are worth repeating. I have never met anyone who ate just one serving.
This could be the lightest, freshest tasting potato salad of the summer.
When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.
Ingredients