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