Rediscovered in Smitten Kitchen’s first cookbook, this elegant kale salad combines ribbons of lacinato kale with toasted pecans, creamy goat cheese, crisp radishes, and dried cranberries. A honey-Dijon vinaigrette ties together this contemporary take on classic ’90s bistro salads.
Book: Chez Panisse Desserts by Lindsey ShereRating: 5/5 How Easy Is That: EastStore-Bought Is Fine: almond pastePricey Ingredients: —Hard-to-find: — Version of the recipe on DavidLebovitz.com
Book: Cook Like A Pro, page 205Episode: Cook Like a Pro: Tipsy DessertsRating: 3/5 How Easy Is That: EasyStore-Bought Is Fine: creme Fraiche Pricey Ingredients: —Hard-to-find: — Recipe on Foodnetwork.com