Spring

Salade Lyonnaise is one of the most popular salads in small French restaurants and bistros. In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc. You can most certainly also find this salad served at Thomas Keller's Bouchon and at many of the restaurants of Lyon native Daniel Boulud. Comfort food knows no boundaries of class. It is simply just that popular that both high and low places offer it. And why wouldn't this salad be comforting? It is made of lettuce, croutons, bacon, and a poached egg perched on top.

Inspired by all the gorgeous lettuces I saw at the Greenmarket on a sunny and warm last Friday, I knew this salad would be the one to make. Not only can it be put together in minutes, but it also features ingredients that most people have in their refrigerator or pantry at all times. Of course not including the fresh frisée, which is traditionally used in this recipe for it's unique texture, crunch, and slight bitterness. This salad makes such an impressive presentation: With the lettuce piled up just right, and the egg set in the center, it looks like a bird's nest. It's a lunch that presses all the comfort buttons, and it also can be a pleasing appetizer at a dinner party.

This is the perfect time of year to serve fresh asparagus and one great method for cooking is an indoor grill pan.

I generally prefer the thin stalks for steaming and fat stalks for grilling, but use whatever you want – fat, thin, green or white. Choose bunches with tightly closed tips and no flowering.

Delicious asparagus depends on freshness and proper preparation. Pan grilling gives you slightly charred stalks with delicious brown spots that you get from roasting or barbecuing without having to heat up your oven or grill.

The lemon vinaigrette enhances the dish perfectly and adds to the bright fresh flavor of the asparagus.

It was one of those days.  I had run all over town doing errands when suddenly it was 5 o’clock and I remembered that the fridge was uncharacteristically empty.  I got home, ran up the stairs, ran into the kitchen slightly panicked (the Mom must be fed) and saw that the Farmers Market Fairy had come.  Really. That’s what Linda calls herself.  And in that moment I could have kissed her.  

For years I had to be in the studio at KCRW every Wednesday morning for interviews so that meant I missed the Santa Monica market every week.  Until Linda came into my life and started shopping for me.  Now she’s my biggest luxury.  Sitting on my counter were fresh strawberries, kumquats, spigariello, spinach, green garlic, CHERRIES!, Roan Mills bread and peas.  Shelled peas, no less.  

It's May 12th, and asparagus season is nearly over here in Southern California. While the majority of the country enjoys asparagus from April to June, our season usually stretches from late February to early May.

I'm not sad though -- this season's asparagus has been superb. The smooth, svelte green stalks with delicate purple tinged tips have had a mildly earthy flavor and deliciously tender texture. Since I've been buying two bunches of asparagus nearly every week for the last two months, I've learned a few things, So here are some tips on how to select, store, and cook with asparagus.

How to select asparagus: What's better, thin or thick stalks of asparagus?
Both. No, that's not a typo. Every spring there is an endless debate over which is better, thin or thick stalks. Most people swear thick asparagus stalks are tough. I disagree. I have eaten many tender and flavorful thick stalks of asparagus. What' really important is the quality of the stalk: look for straight, firm green stalks with light purple tinged tips. Look at the bottoms of the stalks. If they're white, dry, and woody, then they're probably old. Also avoid shriveled, overly dry, or pitted stalks.