spring asparagus galette

I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about [waves hands] everything. I am sure I’m not alone in being ready for…

I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about [waves hands] everything. I am sure I’m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there’s one thing on this list we can safely take an advance on, it’s spring vegetables. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon.

impatient asparagusthin-sliced asparagussalted and drained asparaguschilled galette dough

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mathilde’s tomato tart

I read a new novel, The Margot Affair, last month and loved it. It’s not about about food, but every time a meal comes up, I was riveted by how good it sounded.
“The salt-cured cod was layered with cream mashed potatoes and prese…

I read a new novel, The Margot Affair, last month and loved it. It’s not about about food, but every time a meal comes up, I was riveted by how good it sounded.

“The salt-cured cod was layered with cream mashed potatoes and presented in a small cocotte… the mussels bathed in white wine and garlic sauce.”

“Caramelized slices of pear hid beneath the custard, and the top was sprinkled with shards of toasted almonds.”

“She made it with whole milk and a dash of cream and pieces of dark chocolate. I dipped a piece of buttered toast into the chocolate.”

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