Asparagus
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Asparagus - just so much grass... - 28 Apr 2010
Asparagus, like tomatoes, are a vegetable that really should be eaten only in season and from a pick-your-own supplier. But outside France and England, there aren't too many of them. Still, when spring, it's proper season comes, make the most of it. For starters (forgive the pun), try Todd Gray's Equinox Restaurant recipe for asparagus soup. read more...
Fish: Jonah Crab and Asparagus Salad - 10 Jun 2009
This salad from Vatche Benguian, chef of The Roof Terrace Restaurant, is an elegant appetizer or summer salad main course that's put together in minutes. Just be sure to use good quality vinegar. read more...
Pasta: Giada de Laurentiis' pasta - Yummiest creation ever? - 25 Mar 2009
An eatWashingtonian emails she loves Giada de Laurentiis' recipe for Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto from the Food Network. read more...
Starters: Green Asparagus and Morels Fricassee with Organic Poached Egg - 14 Oct 2008
This recipe of Nicolas Legret, chef at The Willard Room, can be adapted to use cheaper mushrooms than morels. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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