Squeaky chic

Tired of seeing tiny microgreens strewn all over your food? Fed up with flourishes of frilly frisée? There's a new garnish in town, and not a minute too soon: purslane. Omar Flores, the chef at Driftwood, uses small bouquets of it to garnish a gorgeous tuna tartare and a main course of King salmon, smoked [...]

By |2016-12-04T20:38:49-05:00June 28th, 2013|
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