Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Basic Vegetable Soup
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.
Hearty Salad Lunches
Eating a salad is a great way to have a healthy lunch, but a not-so-great way to stay full throughout the day. In this episode of Lunch Worth Eating, Lisa Lavery shares tips for making fresh, filling, and satisfying midday meals that you can feel good about. (And here's that pumpkin seed granola recipe she mentions.)