Since San Francisco experienced a polar vortex-free winter, we probably aren't as desperate as the rest of the country for spring to arrive. But it's still exciting to see daylight savings come and asparagus cropping up at the market. This easy soup recipe, a twist on Aida Mollenkamp's leek-and-potato version, is a great bridge between seasons and can even be served hot or cold. Simmer a bunch of asparagus, potatoes, broth, onion, and thyme together, then purée with cream. And if you're wondering if you can save some calories by not using the cream, I'm going to wave my recipe-testing finger at you and tell you to live a little - 1/3 cup of cream in 9 cups of soup is nothing, and your taste buds will thank you for using it. (Click "Read More" below for the full recipe.)
An open bottle of madeira, too good to cook with, has been lingering in the door of the refrigerator for months. I've been a fan of fortified wine cocktails lately, so I started tinkering around and found that it pairs quite nicely with bourbon. In this cocktail recipe, the bourbon and a dash of Creole bitters balance out the sweetness of the madeira and maraschino liqueur, and there's a touch of brightness from an orange twist at the end. It's definitely got a punch but won't knock your socks off, and now you don't have to relegate the rest of your bottle of madeira to the saucepan. Cheers! (Click "Read More" below for the full recipe.)
Unless it was for work, I've only made apple pie once in my life. It was a leaf lard, double-crust beauty, but it was an elaborate labor of love. That pie isn't happening again anytime soon, so I channeled my craving for it into making apple pie pancakes instead!
To justify having these for breakfast, I use a combination of regular and whole-wheat flour, and there's a double punch of apple flavor from applesauce and grated apple. Make the easy cinnamon maple syrup to drizzle over the top, and it's a bit like having dessert for breakfast. My daughter loves having smaller versions of these moist and apple-y pancakes, and since they freeze really well, having a ready-made breakfast for hectic mornings when we need to get out the door makes all the difference in the world. (Click "Read More" below for the full recipe.)
While I love the creamy miso dressing served at Japanese restaurants, I hate the limp iceberg lettuce and sad shredded carrots that usually sit underneath it. In this recipe, the lettuce is replaced with hearty raw Swiss chard leaves, and carrots, cucumber, and edamame are added for crunch and texture. Everything's tossed with an easy blender dressing of white miso paste, sesame seed oil, rice vinegar, ginger, soy sauce, and garlic. While this salad is vegan, it's also great served next to teriyaki chicken or a bowl of ramen. (Click "Read More" below for the full recipe.)
I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others.