Nom, nom, nom.
Oh, I'm sorry, I didn't see you! I was too busy attacking the artichokes!
These artichokes weren't always so delicious. In fact, at one point, they were actually practically attacking me.
Don't let this...
Green almonds have a really short season—sharing that Endangered Spring Vegetable Status with ramps, fiddlehead ferns, and pea greens—from April to about mid-June. You might find them labeled "fresh almonds."
For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.
I know: When will I stop raving about compound butter?
Never, probably. (But I'll bet you could guess that.)
The stuff is just too easy to make—and too darned good.
What is compound butter?
If you've never made...
Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges. This is a slightly modified version of a recipe I saw recently in Saveur. It's a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.