Article & Recipes: Zuni Cafe's Chard and Onion Panade
If you haven't yet had the pleasure of knowing panade, it's a cross between a gratin and a bread pudding, but only sort of. You cook a whole mess of onions until meltingly soft and amber-hued. You cube stale peasant bread and toss it with salt and olive oil and a little bit of chicken stock. You sauté Swiss chard until barely limp and still vibrantly green.
Article & Recipes: Nigel Slater's winter recipes and Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes
I thoroughly enjoy seeking out those ingredients that are not on every supermarket shelf – the lesser-known fruits, vegetables and store-cupboard seasonings that have yet to become mainstream.
CAVOLO NERO WITH SHEEP'S MILK CHEESE AND LEMON ... ROAST PORK BELLY WITH POMEGRANATE MOLASSES ... QUINCE AND APPLE TART ... ROASTED ROOTS WITH VINCOTTO ... CELERIAC AND BACON SOUP
Blog Post & Recipes: In Season: Celeriac
In France, celeriac is used to make remoulade. Sliced raw, it's crunchy and refreshing. Cooked and pureed, celeriac becomes a nourishing side dish.
Apple Celeriac Remoulade With Crab ... Spaghetti with Thyme-Chile Celeriac Puree ... Celeriac Puree ... Celeriac Potato Pancakes With Apple Creme Fraiche ... Perla Meyers' Celeriac Soup
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