The flavors in this soup sing the praises of autumn, but upon first sip, you’ll notice that it’s as light as air and almost reminiscent of spring. It’s the kind of ethereal taste that makes you feel as if the chef slaved for hours and hours perfectly balancing flavors and textures. Continue reading
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Fiddlehead Ferns with Gremolata
Fiddlehead ferns taste similarly to asparagus and are often served with hollandaise, so in an homage to their taste-profile companion, we decided to follow one of my favorite preparations of asparagus – a quick saute with lemony gremolata. It seemed apropos in that the addictive combination of lemon zest, garlic, parsley and olive oil are as bright as springtime, and the fiddleheads themselves are a true indicator that spring is right around the corner. How could we not all fall in love? Continue reading
