An ice-water bath crisps the vegetables and curls some of the edges, chef Teresa Urkofsky explains. "They are especially beautiful because they add height and drama to the tartine," which she laughingly describes as "a pretty word for open sandwich."
Chef Teresa Urkofsky makes these for her father at Hanukkah. "Although he's a traditionalist and latkes aren't typically made with chives, he likes them," she says. "Maybe because he likes chives? Maybe because he likes me? Maybe both?"
Multiple textures in food add to our enjoyment, but they don't always occur in a soup. Chef Teresa Urkofsky offers an exception: This soup is satiny and the gougeres—cheese puffs—are crispy.
Grilling is an excellent way to enhance the natural sweetness of peaches and other summer fruit. "This is an awesome recipe—something everyone can do," Rollo said.
This easy-to-make French egg sauce is traditionally served over boiled meats, but it's a welcome addition to vegetables and pairs beautifully with asparagus.
.svg.png){kind=small}
