Golden Yolks

Warm Asparagus Salad with Brûléed Egg Yolk, Two Ways

miso sesame dressing
Though I tend to live by a relatively bland color palate, I’ve always had a thing for yellow. Not necessarily on my body (though I try to wear it and usually fail), but on other folks’ bodies. Not necessarily in or on my home (it doesn’t match my design aesthetic), but in or on other folks’ homes. I’ve never bought sunflowers, but I’ve stared at their faces for far too long at the farmers’ market. I don’t have yellow, but I search for it.

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Quiche & Crust Convictions

leek and corn quiche

I have been formatted with a love for all things eggy. It was inevitable. My mom isn’t the most particular when it comes to her food, but she is most definitely a fiend for anything yolk-enhanced. Most of her favorite egg-centric dishes are sweet: custard pie, crème brulée, and anything filled with pastry cream. It has rubbed off. I usually balk at egg-less ice cream, and I’ll take a pot de crème over a pudding any day. Eggs give desserts body, luxury, and silkiness.

At a young age, I was introduced to the savory tart that puts eggs on stage: quiche. For years, I probably thought quiche was always filled with bacon or ham, as my mom had eyes only for Ms. Lorraine. Not that I’m complaining or anything. Also, quiche, as I knew it, was tall and made in a deep-dish pie plate or a springform pan.

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