Word: sorrell
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...need to know that to enjoy his food. Any climate negotiator sitting down to Redzepi's beef tartare, for example, will get a pristine rectangle of magenta-colored meat, swathed with horseradish and neatly topped with rows of sorrel leaves. The beef is pastured and locally raised, and the taste induces superlatives - cold, rich meat, spicy horseradish, lemony greens. But more than anything, it's the visuals that stun. So simple and so delicious, Noma's tartare looks for all the world like a square of clover. It looks, in other words, like the perfect Scandinavian field for feeding healthy...
...Noma, you won't find sun-dried tomatoes or year-round strawberries, nor will you find your Scandinavian grandmother's pork and cabbage warmed over for modern tastebuds. What you will find is a sophisticated Arctic-musk-ox tartare with wild wood sorrel that you eat with atavistic pleasure with your fingers, or maybe phenomenal giant langoustines from the Faroe Islands. Instead of olive oil, there's skyr, a virtually fat-free cultured-milk product from Iceland, and homemade elderflower vinegars and pickled sweet cicely. The dishes are executed with such aesthetic refinement that they take on a quality...
...called "the eighth wonder of the world." Nowadays the wonder is the building's eponymous restaurant, where chef Dan Silverman serves his imaginative seasonal menus. This cookbook allows the home cook to confidently re-create dishes like buttery cod with black-olive-and-onion confit or sorrel soup with smoked trout...
...Missouri cook) and recipes (cheese grits via a Georgia blogger who plugs a stone-ground variety from a mill powered by a mule named Luke). Some boast of eating local on a budget-- $8.34 a day in the case of an Oakland, Calif., activist who got by on sorrel-potato soup and honey-sweetened cookies for dinner. But she confesses, "Let's face it. I can't go without chocolate forever!" For others, coffee is the biggest sacrifice...
...signature dish of the Los Angeles restaurant A.O.C. is a small plate of English peas cooked with their own tendrils and a touch of green garlic. Cost: $8. Suzanne Goin, chef of the 8-month-old eatery, also offers bite-size portions of chicken with sorrel, black rice with squid and curried cauliflower. The dishes are all highly flavored and served up quickly. There are no entree-size portions. "I was afraid people wouldn't think of this as a place to have dinner," says Goin of her diminutive-dining concept. "But they went for it very quickly...