Saffron rice, an Indian rice pilaf seasoned with saffron, cardamom, cinnamon, cloves, orange zest, pistachios, and almonds. Also called parsi pulao.
A fresh and easy asparagus soup in a base of chicken broth, cream, and onion, seasoned with thyme and dry vermouth.
Perfect poppy seed muffins with lemon zest and a sugar lemon glaze.
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.
A classic Jewish breakfast or light meal of matzo, egg and either savory toppings or sweet.
A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.
A simple asparagus salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.
Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.
Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
Watercress soup made with onions, potatoes, a little white wine and bunches of fresh watercress.
Chunks of swordfish sautéed with fresh tomatoes, smoked paprika and pine nuts.
Sautéed salmon fillets served with a simple lemony cream sauce.
Runny eggs, steamed on a bed of sautéed chopped chard, onions, and shiitake mushrooms.
Simple risotto made with arborio rice, onion, meyer lemon zest and juice, white wine, oregano, topped with toasted pine nuts and Parmesan.
A Manhattan style clam chowder in a tomato-based sauce with potatoes, onions, carrots, celery, and a little bacon.