That’s why every Mother’s Day, there is only one thing that we will cook: tandoori roast chicken. But this isn’t just any old roast chicken; it is one worthy of a feast. It has all the merits of a normal roast chicken, flavorful crispy skin, butter-soft meat and largely fuss-free prep, but it is much more elegant and celebratory.
I stood at a turning point: Would I follow the cookbook’s stern direction (even I understood the author’s tone — the tomato thing was not an “optional” point), or would I include my personal favorite part of every salade nicoise I had ever eaten (dare I even call them that anymore?)? I left out the tomatoes.
It’s a simple kid-friendly dish to make. Egg cracking, measuring, whisking, banana mashing, bread cutting (easy with even a kid’s knife, and the cubes don’t have to be perfect at all), all very doable.
White asparagus is white because the spears are never exposed to sunlight as they grow. Without sunlight, they produce no chlorophyll. Without chlorophyll, they don’t turn green. White asparagus is a little milder and more delicate in flavor than the green variety. It’s also rich in nutrients and very low in calories.
Avocado toast is all the rage these days and I have always loved avocado and smoked salmon together. So this toast is really a mash-up of the popular avocado toast and the best flavors from Sunday’s lox and bagels.
After all, Mom is special. Her breakfast should be, too.
As the team leader for many of the breakfasts our family has orchestrated over the years, I’ve developed a few best practices. And my No. 1 tip: Do the bulk of the work the night before. Overnight breakfast recipes are key. The (critical) decorating of the tray with small kiddos sucks up a surprising amount of time, leaving precious little space for complex recipe execution in the morning.
If you can’t find kohlrabi, any number of other veggies can be substituted. Consider a blend of jicama and celeriac (both trimmed and grated or cut into matchsticks), or turnip also would be great.
Here, I’ve combined our prepared horseradish with mayonnaise and mustard to form a super-tangy glue for the crumbs adorning some steaks. It would be equally wonderful with fish. For that matter, it’ll add a nice kick to just about any spring dish you can name.
Let me put it this way: I’m a happy carnivore and I love real — really good — sushi. But these rolls were so good, I’d gladly eat them at a legit sushi bar. In fact, I’ll go as far as to say, I’d gladly have traded the entirety of the rest of my meal for multiple orders of this sushi. So kudos to the students (and no doubt their hardworking instructors) for nailing this dish.