Spring in the Northeast isn’t marked so much by a sudden proliferance of local produce, although some of our absolute favorites – ramps, rhubarb and fresh peas – do appear somewhere between late March and early June. In the farmers’ markets, you’ll also see cool-weather loving asparagus, broccoli rabe, fiddlehead ferns, green garlic and spring … Read more
Classic British Bourbon chocolate biscuits, with traditional chocolate cream and bonus fillings: whipped peanut butter, and matcha green tea with vanilla.
Falafel – crispy fried nuggets of ground chickpeas, flavored with herbs and spices – are an essential Middle Eastern dish. Serve them as a meze appetizer with Lemon-Garlic Tahini Sauce, or stuff them into home-made Pita Bread with a veggie salad.
The classic combination of spicy sausage, creamy white cannellini beans and bright escarole has never been so satisfying.
Your classic British cold pork lunch pie – seasoned pork and aspic in a firm and thoroughly tasty hot water crust pastry. It’s a process befitting a Tudor kitchen, but making these Melton Mowbray-style pork pies is way easier – and more fun! – than you might expect.
Tender chicken, caramelized onions and Swiss chard in a creamy garlic sauce, topped with a blanket of buttery, flaky, ultra-crisp phyllo dough. This is comfort food pretty enough for the fanciest dinner party, but tasty enough for a relaxed family meal.