At a festival in Frankfurt, Germany, green sauce is ladled over boiled potatoes, and plates of vinegary potato salad are sold along with salads of red cabbage, cucumber and shredded carrot. A recipe for potatoes with green sauce uses spinach, arugula, tarragon and other ingredients.
Whiskey-soaked dark-chocolate Bundt cake is filled with decadent ingredients, resulting in a dense and very chocolaty dessert. It uses two sticks of butter, five ounces of unsweetened chocolate, and one cup of bourbon, rye or other whiskey.
Owners of Boston restaurants increasingly are looking at ways to reduce their environmental footprints. They are recycling, installing energy- and water-saving devices, and relying on local ingredients, moves that can earn certification from the Green Restaurant Association.
Nutmeg, cinnamon, cloves and coriander are among the spices that make holiday cookies bright. A spice renaissance that has driven trends on restaurant menus exalts hand-harvested vanilla beans, organic allspice, sun-dried cloves, woody Egyptian coriander, Chinese black cardamom and angelica seeds from Marais Poitevin, France.
Marcus Samuelsson, executive chef and co-owner of Aquavit in New York City, was born in Ethiopia and raised in Sweden. His recipes for potato-pear salad and snapper with a honey-mustard glaze infuse typically Swedish ingredients with Ethiopian flavors.