Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking. This recipe serves 4 but can easily be halved. Serve them at room temperature or reheat them just before serving; either way, this dessert will shine. See note for serving suggestions. Recipe from … Continue Reading →
2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any … Continue Reading →
Recipe from Epicurious. 2 tablespoons olive oil 11/2 cups chopped white onion 11/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise 33/4 cups low-salt chicken broth 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish) 2 teaspoons chopped fresh ginger 41/2 tablespoons frozen apple juice concentrate, thawed 1/4 … Continue Reading →
Recipe from “Salads: Beyond the Bowl” by Mindy Fox. Gently poaching the garlic in oil softens both the bite and the bulb, and gives the oil a subtle garlic flavor. Frisee is a member of the chickory family and has slender, curly, light green leaves. Dressing: 2 tablespoons fresh lemon juice 1 1/2 tablespoons … Continue Reading →