This tart is composed of three elements: lightly poached rhubarb, pate brisee (tart dough), and creme patisserie (pastry cream.)
Chef Marion combines two favorite recipes to get one killer appetizer — Mechouïa toasts! Savory marinated peppers, diced tomatoes, and good quality bread make this recipe one you’ll want to add to your entertaining (or daily) roster of keepers.
The bialy is a distant cousin of the bagel. Both were brought to New York City in the early 20th century by Eastern European Jewish immigrants. The bialy specifically comes from Bialystok, Poland. It’s dough is quite different than bagel dough, however, having more water content and no sweeteners or oils. Although this amazing recipe hasn’t caught on as much as the bagel has, it really is one of the world’s great, simple flatbreads.
If you see the word “frittata” and think “Been there, done that,” think again. This Iranian variety, kuku sabzi, is the perfect way to perk up tired taste buds. It’s generally served during Nowruz, or Persian New Year, to symbolize rebirth and fertility…but we love it so much we’re eating it all year long.
The ratio of herbs to eggs is much higher than a typical omelet or frittata, making it ideal for when you’ve got a fridge full of greens that are about to go bad. This recipe calls for cilantro, dill, and parsley, but feel free to experiment with other greens you may have on hand.
Boeuf a la Bourguignonne is perhaps Burgundy’s most iconic dish: a rich beef stew made famous in America by Julia Child, prepared from marinated beef simmered in local red wine with a calves foot, pearl onions, bacon lardons, herbs, and button mushrooms.
A ballotine is a boneless, skinless chicken that is stuffed, rolled, and tied. It makes a beautiful, festive dish for the holidays and is delicious warm or cold. The chicken gets perfectly cooked and retains its moisture due to the sous vide technique, and the fillings provide a ton of flavor.
A bit of activated charcoal makes this Halloween cocktail a little spooky in the best way.
Cocktail #2 in our No Waste drink series, the New Life Old Fashioned gets an earthy twist from a spent coffee and beer syrup!
At Salvage Supperclub’s recent dumpster dinner in Portland, veteran mixologist Nathan Gerdes whipped up drinks using products that typically get thrown out, like citrus peels and coffee grounds. He also used spirits whose origins hearken back to ingredient “recycling” and preservation.
These delicate, classic cookies get a delightful twist from the ground Earl Grey tea leaves in the batter! A staple on the afternoon tea table, madeleines are perfectly sweet and soft-textured. They are best enjoyed fresh out of the oven, so try and enjoy them within an hour of baking!