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Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Recipe adapted from Around My French Table by Dorie Greenspan.
Featured in: Dorie Greenspan’s Secret Quiche Ingredient
Source:: Wise BitesIII
Source:: Wise Bites
The zest and segments, sometimes called supremes (see: How to Segment Citrus), of four types of in-season citrus enliven shaved fennel and charred squid in this winter salad. The dressing is made with the citrus juices and an entire puréed poached lemon. Sugar tames …read more
Source:: Wise BitesIII
Ramiro Scavo’s newest venture, Red’s Smokehouse + Tap Room, a craft beer and barbecue joint, opened quietly yesterday at 943 East University Boulevard. Red’s is Scavo’s second restaurant. Pasco Kitchen & Lounge opened in 2011 just down the street. The airy, bright, modern restaurant serves barbecue with a slight edge, infusing …read more
Source:: Wise Bites
Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds—an intense topping served over a simple dashi broth and somen noodles.
Featured in: Why the Food in Okinawa’s Not Like Anything in the …read more Source:: Wise BitesIII