Creamed Spinach
With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.
25 mins
Terrance Brennan
Terrance Brennan is the chef-proprietor of the restaurants of The Artisanal Group, including Picholine, Artisanal Fromagerie, Bistro & Wine Bar and Bar Artisanal, all in New York City. He is also the author of cookbook Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home, which was published in 2005. @terrancebrennan
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