Ramping Up Your Risotto

Ramp week would not be complete at EDA without a risotto recipe!  Since I’ve been a little busy lately (trying my hand at cheesemongering), I had to throw last night’s dinner together with what was on hand.  Scallops and ramps came from the Greenmarket over the weekend.  Fresh chives came from a friend’s backyard.  Crab…

Spicing Up Your Ramps

For the food-obsessed and locavore crazed, spring means ramps, dandelion greens, wild chives, fiddlehead ferns, and eventually peas and morel mushrooms.  Because ramps, which have a short growing season, appear first, the hype around how to use this wild onion has reached insane proportions.  Ramps were in such demand that they cost as much as…

Paris Markets on Display and Under Cover

Rows of ripe tomatoes, pink radishes, ginger and chanterelles beckon hungry shoppers.  Dungeness crabs occasionally move, alluding to the freshness of the nearby turbot. Or as you stroll through the market, perhaps a fresh chicken or pig’s head or feet for dinner? And to start, there’s a myriad of terrines and pates to choose from,…

The Pleasure of Pasta Making

Just because it’s late summer, doesn’t mean you can’t enjoy pasta.  It’s actually the perfect time of year to enjoy it most! As the nights cool off, you can finally tolerate the heat of the kitchen again. And you have the best ingredients available:  Field grown tomatoes and basil for fresh marinara sauce.  And of…

Roasted Monkfish Wrapped In Speck

When the weather is hot, I want to eat more seafood, especially locally caught fish.  Prices can get high for anything not farmed, and flounder doesn’t lend itself to much variety in preparation.  But don’t forget about monkfish.  Called the “poor-man’s lobster” for its texture, but it tastes more like meat.  Play this up by…