Menu No 9: Soft Cheese, Herbs, Marine, Vinegar
Menu No 9: Soft Cheese, Herbs, Marine, Vinegar
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What happens when you let spring's availability drive your menu instead of following a rigid plan? Menu No 9 answers that question with recipes designed to adapt to what's fresh, what's peak, and what's calling to you from the farmers market. This is cooking that responds to spring's ever-changing bounty.
Menu
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Cognac and Chartreuse Cocktail
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Cervelle de Canut
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Burrata with Marinated Cherry Tomatoes
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Butter Lettuce with Caper-and-Herb Dressing
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Ricotta and Cracked Black Pepper Dinner Rolls
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Buttered Snow Peas
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Poisson en Papillote
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Almond and Coconut Cake
Each menu includes coordinated recipes designed to use ingredients thoughtfully across the entire dinner party — less waste, more flavor.
Complete with planning notes and grocery lists.
Specifications: 5 inches by 7 inches, 36 pages.
By Brian Voll
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