Baby artichokes are in season right now, but not for long, so use them while you can.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Jerusalem artichokes - knobby root vegetables that are neither from Jerusalem nor artichokes but provide the same flavour - add an unexpected twist to creamy soup. Garnish with some chives and a grating of Parmesan.
This is a rustic Italian way to cook vegetables. Jerusalem artichokes look a bit like knobbly ginger; peel them with a potato peeler and place in water with the juice of half a lemon to keep them from discolouring until ready to use. Make ahead and reheat in the oven when needed.
Everywhere in Paris, soup garnishes are arranged on the soup plate and the liquid is poured over at the table. It’s an easy, elegant way to serve this soup, inspired by the hearty food at Semilla, another modern bistro.Read More
Jerusalem artichokes (not actually artichokes, but rather root vegetables) are perfect for spring with their artichoke-like flavour. This chowder could be puréed (if you omit the bacon) to make a creamy soup.Read More