Inspiration for tonight's dinner? Deconstructed, lazy Nicoise and a cheery pink homemade sherbet (no ice cream machine required!) to finish.
There's a secret special ingredient snuck in with the Greenmarket fare in today's peek into Amanda's kids' lunchboxes. Here's what they're having, straight from Amanda herself: "Smoked ham topped with sautéed turnip greens, kale, and fresh garlic. I think a few asparagus spears are snuck in there as well. The local strawberries are nice this year so I've been putting them in every lunch -- sometimes whole, sometimes sliced and mixed with yogurt, and sometimes on top of stewed rhubarb. My kids went to a birthday party where there was a piñata, thus the lollipop and Hershey's Chocolate. I let our kids have commercial candy now and then, but I draw the line at fast food!"
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. And now for your Memorial Day weekend sendoff: a look into how we spent the past week. It was a good one, full of garden harvests, baked goods, and cheese. Here's to a great weekend ahead -- see you next week!
The perfect strawberry shortcake for Memorial Day (and all berry season long) -- thanks to an odd secret ingredient.
"When I don't have much inspiration or if I have a more challenging ingredient, cream cheese is my secret weapon. Kids love cream cheese so it can help soften the blow of flavors like radish or pickled ramps. That's just what I packed here, along with fresh strawberries from the Union Square Greenmarket." - Amanda We hope Walker and Addie packed enough to share, because their lunch looks fantastic. What are you having?
It seemed like everything was adorable in the test kichen yesterday. The top three cutest moments? Well, drumroll, please...
7 recipes to kick off strawberry season.
A mid-May Sunday brunch transported to simple, mid-week meal.
Creamy, light, perfection. On the table in under an hour. Oh. Yes.
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples. We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.
As Emily Fleischaker points out in this article from Bon Appetit, we go to restaurants to eat food that we can't make at home. And, I'd like to add, because every once in a while you order something that totally reimagines what you thought food was supposed to be. The radishes with butter and salt at the NoMad Hotel are exactly that edge case. Butter is gently tempered -- melted slowly to stay creamy instead of liquifying -- and liberally salted, then one by one the baby radishes are dipped whole into the butter and left to set. The result solves a dilemma that has faced Francophile radish-and-butter eaters since the dawn of time: how do you make sure you have a little bit of butter with every bite of radish? Problem solved. Butter-covered radishes...kind of like chocolate-covered strawberries, right? Just for fun, we put the choice between the two "something-covered somethings" up to our staff and got the following results: Amanda: Please don't ever put chocolate near my strawberries. No wire hangers! Merrill: Anyone ever tried radishes dipped in chocolate? Nozlee: I'm 100% in the butter-covered radish camp. Kristy: Team Radish!! Peter: I come from a split household. My sweet tooth says strawberries and chocolate but we served radishes and butter at our wedding per my wife's request. Hmmm... has anyone thought of buttering their chocolate? Jennifer: Second for Team Radish! Stephanie: Even I'm in the radish camp on this one. And we all know how I feel about chocolate. Kristen: Sorry, team radish, you New York Elites. Team strawberry FTW -- and we all know how I feel about butter. Amanda Li: Radish is a vegetable. Therefore, I'm team Choco Strawberry. Jenny: Isn't this a little like asking, "Would you prefer to lie on a beach and have no one talk to you, or go to a beautiful mountain and have no one talk to you?" Both are great, but totally different. We're not really sure who the winner is here, but I think the Jenny-ism says it all. You *Can* Judge a Radish by Its Cover from Bon Appetit
Easter dinner deserves a little love.
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