Sometimes I need to be reminded of the simple not-quite-recipes that are just as pleasing as an elaborate feast.
Here I share this humble gem, along with another favorite, fresh radishes with butter and salt. Happy lunching. —Amanda Hesser
fresh radishes with their tops attached, scrubbed
Fresh unsalted butter, just below room temperature (so it's soft but not oily)
Flaky sea salt like Maldon
In This Recipe
Tartine with Mustard Mayo and Mashed Avocado
In a small bowl, blend the mustard and mayonnaise. Spread on the toasted bread. In another bowl mash the avocado with the lemon juice and salt to taste. Spoon the avocado over the mustard mayo and spread it to the edges.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.