For this radically simple recipe, stalks of spring-green asparagus, bay leaves, and capers are tossed in olive oil and blasted in the oven. Gotta love it.
About Rozanne Gold
Rozanne Gold is the author of a dozen acclaimed cookbooks, a four-time winner of the James Beard Foundation Award, and winner of the IACP/Julia Child Award. She began her cooking career at 23 as chef to New York mayor Ed Koch and now writes for the New York Times, Bon Appetit, O: The Oprah Magazine, and Cooking Light. She lives in Brooklyn, NY, with her husband and daughter. Follow Rozanne Gold on Google+.
Moroccan Spiced Salmon
Feb 22, 2011 by
Try to resist these stunning salmon fillets, which exude a come hitherness thanks to the lilt of citrus and a beguiling blend of chili, cumin, and cinnamon.
- Quick Glance
- 15 M
- 15 M
- 12
Crisp Potato Cakes
Nov 30, 2010 by
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
- Quick Glance
- 15 M
- 1 H, 15 M
- 11