Thomas Keller’s Garlic Tuiles
The garlic tuiles are best the day they are baked. They have an addictive flavor and can be eaten alone or as a garnish for salads. This recipe makes quite a lot (enough for 2 to 3 dozen), but it's … Read More
The garlic tuiles are best the day they are baked. They have an addictive flavor and can be eaten alone or as a garnish for salads. This recipe makes quite a lot (enough for 2 to 3 dozen), but it's … Read More
The sorbet can be made in a variety of flavors and colors by changing the type of tomato you use. Early Girl, Green Zebra, and Mandarin are just a few that work beautifully. It has a very clean flavor, … Read More
This bright salad is perfect for using the fresh, colorful, small tomatoes you can often find in farmer's markets or that may overwhelm your garden come midsummer. Easy to make and delicious, this is a good lunch paired with some … Read More
Soffritto is an onion-tomato mixture that's cooked low and slow and is used to add depth of flavor and intense savory sweetness to numerous dishes, including soups and stews. It can also be used as a condiment or sauce. … Read More
Glazing is a perfect way to cook root vegetables and when done right, it results in tender, sweet-savory vegetables. There is sweetness from the small amount of added sugar along with the natural sugars in the vegetable. The goal is … Read More
Cipollini onions are milder than yellow or Spanish onions, and smaller, so they cook relatively quickly and can be served whole, two or three to a plate. There're also a sweeter onion, so you can shave them raw over … Read More
Yummy.
Bring this to your next potluck or serve it up as a nice light, healthy lunch. A great combination of flavors and packed with protein.