Author: Alison Boyd

Fish, Spring

Parmesan-Crusted Flounder

Handle with care. Flounder is delicate, but this easy recipe requires no magic tricks. Seven minutes in a hot oven is enough to transform it into a company-worthy dish. The secret’s in the crust—a thin coating of mayonnaise, Dijon mustard, and diced shallots covered with Parmesan and breadcrumbs. P.S. You must make your own breadcrumbs, […]

Pies, Savory

The Not-So-Humble Dandelion

by Alison Boyd-Savage During my visits to the Greek Island of Andros in late spring and early summer, I was fascinated by the groups of women combing the hillsides in search of the mixture of wild plants and herbs locally called Horta. When I finally got to peek into their foraging baskets, I saw that […]

Custard, Savory, Spring

Asparagus Sformato

Asparagus Sformato with Chive Cream and Arugula Salad You say sfor-MATE-o and I say sfor-MAH-to—but what exactly does the word mean? Leonardo da Vinci, first credited with using the sformato painting technique in works like the Mona Lisa—would like you to know that the term derives from fumo (smoke) and connotes a soft shading between […]

Breads

Fabulous Flatbreads

By Alison Boyd-Savage Whipping up a batch of homemade flatbreads is a total win. Don’t let the thought of baking your own yeasted bread daunt you, you will be amazed at how quickly this recipe comes together from just a few pantry staples. A superior alternative to store-bought pita, you can use to assemble sandwiches, […]