A mix of Dijon mustard, briny capers, chopped cucumber, and dill brings unexpected flavor and crunch to deviled eggs. It's easy to forget that these cocktail snacks are low in fat -- not to mention high in protein and calcium.
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard, always amenable to grains, is a revelation, becoming sweet and almost satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness. Preserved lemon, with its complex aroma and acidity, stands up to the hearty flavors.