Blogs about: Frisee
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Quinoa with piquillo peppers, cured olives and frisée
The first time I tasted quinoa was in the mid-1980’s. I’d just moved to Vermont and was discovering all kinds of new foods. It was a thrill. I remember eagerly looking for recipes for it, … more →
food & style
@ Tom & Sarah's: Chili-Brined Ham, Red Cabbage, & Sweet Potato Biscuits
nolovemoresincere wrote 1 week ago: Perfect beer glass. Perfect sized biscuits. Sweet Potato Biscuits Braised Red Cabbage w/ Caraway See … more →
Quinoa with piquillo peppers, cured olives and frisée
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Viviane Bauquet Farre wrote 1 month ago: The first time I tasted quinoa was in the mid-1980’s. I’d just moved to Vermont and was … more →
Potato, Pepper, and Greens Frittata, Insalata Caprese, and How I Learned to Like Swiss Chard
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croquecamille wrote 2 months ago: Hopie’s back with a follow-up to her panier plans. I like Swiss chard to begin with, but her … more →
This Week's Harvest, 10/13
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croquecamille wrote 2 months ago: Hello out there! I have a special treat for you this week – a guest post from my friend Hope … more →
Corn Spaghetti with Duck Egg Aioli
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Ren wrote 3 months ago: Gluten-free, 100% corn spaghetti with fresh herbs, roasted vegetables and a rich duck egg aioli.. Co … more →
a swift shift
matthewgilson wrote 3 months ago: after poking at it for a bit, I’ve decided to rename this blog. What was once Ogenblick … more →
Sweetbreads of Sepia
deirinberg wrote 3 months ago: Yesterday was my 33rd birthday. My wife and I use birthdays as excuses to enjoy finer dining than … more →
'wichcraft (Sardine Sandwich And Potato Salad)
mheusler wrote 4 months ago: As I eat my way through ‘wichcraft’s entire menu of sandwiches and wait with bated breat … more →
Arugula, Frisee, and Red-Leaf Salad with Strawberries
samnjam wrote 5 months ago: Prep: 35 minutes Total: 35 Minutes Serves 4 4 teaspoons balsamic vinegar 3 tablespoons extra-virgin … more →
Thai stay-in instead of take-out
chicagofoodie wrote 6 months ago: In Chicago, there is never a short supply of amazing Thai restaurants. Within a two-block radius of … more →
Beet & Fennel Salad---Undeservedly So
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alaycook wrote 6 months ago: There’s fennel for you, and columbines; there’s rue for you; and here’s some for m … more →
Duck Confit (Confit de Canard)
alaycook wrote 7 months ago: The ultimate in canning. A traditional Gascon farmhouse method of preserving duck, goose or pork, co … more →
The Greens of Summer: Frisee'
wooddogs3 wrote 7 months ago: This is one of my favorite members of the chicory family to use in salads, and is a rugged and toler … more →
Reflections of Clouds
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Myrtle Luma wrote 7 months ago: Reflections of Clouds I recently had the pleasure of visiting MoMA, in New York City. I had nev … more →
Bacon and eggs and frisee..oh my!
Ria Dolly Barbosa-Wilson wrote 9 months ago: After a very fulfilling day cooking, eating and attempting to clean, I can finally relax. Oh, and I … more →
An ancient grain rediscovered: the petit épeautre
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Viviane Bauquet Farre wrote 9 months ago: Originally published in October 2006. It is extraordinary what takes place when one makes time to re … more →
Seared Tuna
alaycook wrote 11 months ago: Ruling a large kingdom, is like cooking a small fish…handle gently and never overdo. ~Lao-tse … more →
Special for Me
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arockridgelife wrote 11 months ago: In the tradition of my dinner-for-one posts, here is the special meal I made for me last night. Sea … more →
The Boy Cooks!
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cupcakeq wrote 11 months ago: There is a French deli in our neighbourhood called Le Bon Marche and it is a very dangerous place fo … more →
