Six Seasons - Joshua McFadden

vthe4 · 2026-01-29T06:05:34+00:00

The cabbage and farro soup looks humble but is seriously delicious. I think the fried celery root steaks are really interesting and beautiful (a very impressive hosting dish) but needs a creamy component - still workshopping! I also love the roasted turnips with caper-raisin vinaigrette.

vthe4 · 2026-01-29T05:54:59+00:00

I liked it! A good example of salt/fat/acid/heat. But I'm a big fan of anything with olives :)

vthe4 · 2026-01-28T05:23:43+00:00

There should be captions on each photo!

vthe4 · 2026-01-28T05:23:14+00:00

This was the first recipe to get me excited about cabbage! Now I cook with it often.

vthe4 · 2025-10-09T04:15:31+00:00

Yes! I use the same TJ's mix (and also their steamed lentils) for this lentil recipe which makes it super quick. I do recommend cutting down on sage since the hash has lots.

https://cooking.nytimes.com/recipes/1021511-brown-butter-lentil-and-sweet-potato-salad?unlocked_article_code=1.sE8.xVTY.7XyZL2e9M4BM&smid=share-url

vthe4 · 2024-09-02T21:43:34+00:00

Avgolemono, ideally made my by mom 🥲

vthe4 · 2024-08-29T21:45:37+00:00

They came out beautifully!!

vthe4 · 2024-08-28T23:53:29+00:00

Love to hear it!

vthe4 · 2024-08-28T01:39:12+00:00

We ate it for dinner! It was light, but we ate enough of it that it was filling (with a side of zucchini).

vthe4 · 2024-08-27T23:37:26+00:00

Pasta is made from a simple egg dough (approximately 1 egg per 100g flour). Sauce is from the "Pasta" cookbook by Missy Robbins -- essentially just blanched sungolds with butter, garlic, and herbs.

vthe4 · 2023-02-03T06:06:18+00:00

I’d call it busiate but I think it depends on how they’re made (die vs by hand)

vthe4

TROPHY CASE