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Recipes and Stories

1 April 2015 Mastering the Make-Ahead Easter Dinner II (No Fooling)

Spring Carrot Puree is a perfect make-ahead first course for Easter Dinner.

Once you have the menu fixed, today or tomorrow shop for the things that will keep: pantry staples, dairy products, the meat, potatoes, onions, and anything that you’ll need for the next make-ahead—in this case the soup.

My own menu: Puree of Spring Carrots, Butterflied Roast Leg of Lamb, Potato Gratin, Asparagus (the jury is still out on the sauce for this), and chocolate pots-de-crème. Read More 

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29 March 2014: Spring Carrot Soup

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Here on the coastal plain of Georgia, spring carrots have been turning up at the farmers’ market for a couple of months, but it is now that they’re really hitting their prime. Friend Relinda Walker, the proprietress of Walker Farms, grows both the usual orange and colorful rainbow varieties of sweet young carrots. Laid out with their bright, fresh greens still attached, they’re as beautiful to look at as any bouquet of flowers you can imagine. Read More 

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