Annually Stalking the Wild Asparagus
Chef Andre de Waal cedes to tradition, motherly influence and the incomparable product of a farmer friend whose stellar stalks he could eat at breakfast, lunch and dinner all season long. All too-short season long.
Mustards & Dumplings
Take advantage of the greens of spring to make a supper that’s its own kind of comfort food. The cooking technique may startle, but it’s held up for 30 years of very happy eating.
More Bok Choy, Please
Vegan, with meat, with seafood: This fresh-tasting type of Chinese cabbage is a ready partner and most amiable company for whatever kind of dinner your audience might command.
One Last Trip to the Root Cellar
Why rush the new season? Or any new season, for that matter? Chef Andre deWaal declines to jump the gun and, instead, savors the last of the vegetables that provides him with both comforts and joy in a remarkable risotto.
Ramps Chimichurri
Lighter and brighter than pesto, this saucy take on the Argentinian go-to for anything grilled calls for properly, sustainably, ethically harvested specimens of the wild allium. Do right and notch superior results.
Curlesi, from Black Sheep Farm
The baby escarole and frisee would have is this ruffle-headed chicory that could be partnered with a variety of other foods, from citrus to pasta to tinned fishes. Or it can be plucked straight from the earth and eaten unvarnished, happy to charm and satisfy.
What the Devil!
Got leftover hard-cooked eggs? Be fearless, be bold, be wacky – and use up leftovers and dregs from what’s already in your fridge and pantry to make deviled eggs that decidedly are not from a Junior League cookbook.
Dashi: What Are You Waiting For?
Celebrated chef André deWaal has delighted and educated diners in the Garden State’s Northwest Kingdom for decades. Today he shares his fascination with dashi, that umami-charged base essential to Japanese cookery, in a new column that both spills the tea on dashi and offers a recipe to jump-start your own exploration of this fundamental flavor.
Chorizo Shrimp
Fancy doesn’t have to necessitate fuss and many hours of your time. Here’s a party-perfect dish – starter or entrée – made with two primary ingredients and basic culinary skills that’s fit to star on a menu celebrating our emergence from hibernation.
Pardina Lentils-Carrot Stew
It’s time for a party. Let the inspiration come as it may, for all that matters is you gather a crew and feed them something hearty, yet healthy, and roundly flavorful. This no-talent-needed stew is an option for you to exercise.
Sunchokes
Don’t hesitate if you come across this tuber that looks a little bit like ginger and will taste, after roasting, like a nutty version of a potato. It’s a vegetable that looks more difficult than it is to prepare and offers major rewards in the taste department.
Contemplating Grapefruit
Celebrated chef André deWaal has delighted and educated diners in the Garden State’s Northwest Kingdom for decades. Today he shares his knowledge and love of all things culinary with readers of TPW in special edition of our weekly cooking column by squeezing juicy truths out of a common citrus fruit.