When using raw onion in a salad, I like to slice it and crisp it up by soaking it in ice water with some vinegar (this also removes some of that assertive raw onion flavor). It’s a simple step that makes a big difference. While many American steakhouses leave their tomatoes out and serve them at …
Vegetables & Grains
Crispy Brussels Sprouts Salad
One of my favorite ingredient combinations is Brussels sprouts and bacon. And I love using Brussels sprouts raw and cooked in the same dish. To me, fried Brussels sprouts taste like nori seaweed, full of umami. The soy sauce in the vinaigrette here adds a deep salty note alongside the bacon without …
Fried Zucchini
This is a simple recipe. Sometimes I grate lemon zest over the zucchini just before serving to give it a more floral note. I also have “upped” the cayenne to give them a spicy heat. Your call. You can also bread and freeze these and fry as needed. Frying them from cold or frozen is best… …
Slow-Roasted Tomatoes with Tarragon Dressing
I am always looking for a new way to serve tomatoes. They are underrated as a side dish because they are too often busy doing salad or sauce duty. I like using standard plum tomatoes for this but whatever looks best is what you should buy; I have also made this with cherry and heirloom tomatoes. …
Bacon and Brussels Sprout Pizza
This pizza taste like fall to me. I love bacon and cooking it in water first, I find, takes away the greasy quality and leaves me with pure crunch and flavor. A little trick I picked up at Guy Savoy in Paris…. But here’s the real kicker for this recipe: I have served this as an appetizer to …
