Preserved lemons give this dish a complex brightness. Although they require very little prep time, they do need to steep in their brine for at least 10 days. Don't let that stop you from making this recipe; store-bought preserved lemons are available at many specialty food markets and kalustyans.com.
The idea behind this beautiful and delicious salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring the salad closer to its origin in the south of France.
These crispy potato puffs unabashedly copy, but far surpass, the commercial brand found in the frozen section of your supermarket. Baked rather than deep-fried, they are perfectly crispy on the outside and meltingly soft on the inside. They will fool even the most die-hard tater tot fiend. You can't stop eating them. Panko bread crumbs are essential to the dish's success, providing the crispiest crunch.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Mugwort (Artemisia vulgaris) is one of about 300 species in the Artemisia genus. It's what you want for this soup; the others may be too bitter. Watercress will also work; although the soup won't taste the same, it will still be delicious.
Excerpted from "Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes" by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud.