Off The Menu
I’ve begun to read René Redzepi’s Work in Progress: Journal, Recipes and Snapshots. One thing true about the Great Forager is his abundant use of flowers: “A Light Stew of Broad Beans and Flowers,” “Spicy and Sweet Cucumber and Pickled Elderflowers,” “A Plateful of Flowers and Some Vinaigrette.” His titles read like poems–“Steamed Dandelion Leaves and … Continue reading Off The Menu