Like most who inhabit this food-centric segment of the global web, Gourmandistan is not going to question the legendary Jacques Pépin. But we will cheekily update his recipe to add a bit more crunch. Michelle found this 1991 recipe (and its accompanying article declaring “la salade has arrived”) in the New York Times archives when looking for something to do with a Savoy cabbage. We thought the ingredient list had promise, but the cooking methods and the delicate Savoy made the end result a bit mushy and […]

Categories: Beans, Cabbage, Carrots, Celery, Cooking, Food, Recipes, Salad