I can think of no cheese I crave more during spring time than fresh goat cheese. The soft creamy texture and lemony tart flavor of chèvre begs to be paired with fresh herbs and crisp salad greens. Pastas with bright green peas and asparagus benefit from a sprinkling...
Inspired by the “Poached Chicken Breast and Spring Vegetable Salad” in Martha Stewart’s Cooking School, I set out to make my own spring crudités platter. This would be a lovely way to entertain alfresco in the garden for Saturday lunch. Sparkling...
The Whole Bird I believe in the value of the whole bird. It’s cheaper to purchase a whole chicken and break it down, making use of the legs, breast meat, thighs, wings, and eventually the bones for stock. Each part of the bird is delicious in it’s own way....
It all started with “Green Garlic Soup” from Chez Panisse Vegetables, then it morphed into “Chicken Garden Soup”. I like to call this intuitive cooking- allowing a recipe to come to life in your kitchen. While the green garlic, onion, and...
I’ve come up with 10 ways to use chicken in your spring pantry: 1. Roast Chicken Everyone should have a house recipe for roast chicken. I say pick one way and stick with it. Practice roasting a bird to moist, succulent perfection. Don’t settle for a dry,...
