1 large daikon or 1 bunch red radish, grated 1 bunh carrots, peeled & grated 1 spring onion, sliced ¼ cup chopped parsley or cilantro 1/3 cup seasoned rice vinegar 2 1/2 tablespoons minced peeled fresh ginger 1 1/2 Read on!
Garbanzo Beans: 3 cups cooked garbanzo beans 10 garlic cloves, peeled 2 large shallots 3 small bay leaves, preferably fresh 1 teaspoon fennel seeds 1 1/4 cups extra-virgin olive oil Chard: 2 tablespoons extra-virgin olive oil 6 garlic cloves, Read on!
1 bunch Swiss chard 1 large garlic clove, finely chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dried currants 1/3 cup water 1 1/2 ounces chevre, crumbled (1/3 cup) Cut stems and center Read on!
For the garlic butter: 12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened 4 cloves garlic, coarsely chopped Salt and freshly ground black pepper For the corn: 4 ears corn, silks removed but husks left on, soaked in cold Read on!
4 ears of corn, shucked 2 bacon slices, cut crosswise into 1-inch pieces 1/2 large onion, chopped 2 garlic cloves, finely chopped ½ cup water, milk or cream 1/4 cup finely chopped garlic chives Stand 1 ear of corn Read on!
3 tablespoons olive tapenade 1/2 cup loosely packed fresh basil leaves, washed, spun dry, and cut crosswise into thin strips 1/4 cup ricotta 1/4 cup freshly grated Parmesan (about 3/4 ounce) 2 galette rounds, baked ½ pound small vine-ripened Read on!
1 pound squash, cut into 1-inch pieces 1 bunch leeks, chopped 2 garlic cloves, finely chopped 1/4 cup extra-virgin olive oil 1/4 pound carrots, peeled and chopped 1 pound tomatoes, seeded and chopped 1/2 cup corn kernels (from 1 Read on!
1 lb small potatoes 1 1/2 teaspoons salt 3 tablespoons finely chopped shallots (about 2) 1/2 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon white-wine vinegar, or to taste 1/2 teaspoon black pepper 3 tablespoons olive oil 2 Read on!
2 cups extra-virgin olive oil, plus 4 tablespoons, for frying 10 squash blossoms, center parts removed 1 onion, finely chopped Salt and freshly ground black pepper 1 bunch Italian parsley, finely chopped to yield 1/4 cup Large pinch saffron Read on!