Posts tagged Podcast
Seared Radishes with Mint

Radishes and butter are sisters in French cooking. They’re also cheap and plentiful during the spring at the market. My restaurant self gets the best of me when I say that I use every single piece of these babies. Wash the tops a few times in cold water and then toss in off the heat to create a salad/warm side dish to any meal.

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Easiest Spring Cous Cous

This. Is. The. Easiest. Salad. EVER. When I just started freelancing I worked for an Israeli chef who taught me the easiest and most surefire way to make cous cous. There are a lot of theories out there on how to cook grains but here’s the tip on cous cous. Empty as much as you want into a bowl, boil water, season as you would pasta and pour 1” over the cous cous. I add frozen vegetables to the bowl (easy, peasy) and it’s a one bowl dish in less than 10 minutes.

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