Purchase a copy of Lemon & Salt: A Modern Girls’ Guide to Culinary Revelry or download Convivial.
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.
Read MoreToday on the Lady Lair LIVE Podcast, my lady friend Ali Rosen and I blanch asparagus and put eggs on eggs (she loves that!) with both our hand whisked mustard aioli and my soft/hard boiled eggs. We got to talking... some were a little more hard boiled than soft, what can I say it's real life.
Read MoreI love spur-of-the-moment recipes. What's great about this is that it's a fast lunch or dinner that feels fancy... because, who ever makes eggplant on-the-fly (that's a restaurant term :)). You do, lady friend.
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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.
