Years ago, at an otherwise unmemorable restaurant in Paris, my parents and I ate a dish of white asparagus in a vanilla sauce. The delicacy of the white asparagus was perfectly complemented by the vanilla, and the whole plate was something that lingered in our memories. My mother has been trying to recreate that dish for the past ten years, and this is her version. White asparagus is more delicately flavored but tends to be woodier than green asparagus. It also takes longer to cook. —Savour
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.