COOKING BY SEASON

Let’s just dwell on the way Alice Waters does it:

Spring 
Wild Mushrooms on Croutons
Thin Pasta with Spring Vegetables
Charcoal-Grilled Salmon with Grilled Red Onions
Buckwheat Crepes with Tangerines

Summer
Tomato and Rocket Salad
Yellow Squash and Blossom Soup
Grilled Whole Filet of Beef with Deep-Fried Onion Rings
Honey Ice Cream with Lavender

Fall
Smoked Trout Mousse with Chervil Butter
Warm Salad of Curly Endive and Artichoke Hearts
Champagne Sauerkraut
Pear Tarte Tatin

Winter
Oysters on the Half Shell with Mignonette Sauce
Roast Duck Stuffed with Corn Bread and Wild Mushrooms
Red Onion Tarts
Garden Lettuce Salad with Roquefort Vinaigrette
Lemon Clove Cookies

Hot damn, Alice is so right.

 

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