Elle Republic

Italian white radishes are a cool-season crop which grows best in spring and fall. They are a great addition to salads or, as in this recipe, as the basis for a salad. When buying radishes, make sure that they are very fresh, with smooth skins and firm roots (wrinkles and cracks are a sign of old age), otherwise your salad will not be a crisp as it should be....

Oxheart cabbage is the one with the pointy head and my absolute favorite cabbage. Actually it’s the only cabbage I buy on a regular basis. It has succulent leaves making it excellent choice for salads like coleslaw and is everyone’s darling for sauerkraut. More often than not, I add it broth-based soups, let it wilt a little, then serve it up. Officially the season for oxheart cabbage is from May...

Combined with the subtlety of pasta with oyster mushrooms and the delicate saltiness of prosciutto, this dish makes for an easy, elegant midweek meal and is a definite crowd pleaser! I absolutely love the richness of flavors in this dish. Admittedly, with mascarpone, this dish is a bit of a calorie bomb, but sometimes we need to give way to comfort foods and simply enjoy them. Especially homemade ones that...

A salad is the perfect way to showcase heirloom carrots in all their beauty. They come in an amazing array of colors -- deep purple, yellow, red, white, peach and of course orange. I couldn't resist when I saw the beautiful rainbow of carrots at the farmers market. Shaving them into paper-thin ribbons is a great way to showcase their gorgeous colors. They make a stunning salad -- just...

With spring around the corner, our bodies naturally start to cleanse themselves by releasing toxins and cleaning the body from excess oils, fats, salt, carbohydrates, and animal proteins. Many of us experience this in the form of a cold or flu. We can aid this natural cleansing process by eating lighter meals and indulging ourselves less. This includes reducing or eliminating animal proteins and fats, including dairy, alcohol, caffeine, refined...

If you’re a lover of Belgium endive and it’s pleasantly bitter flavor, then you are in luck! You’ll love it braised and bathing in the sweet juicy awesomeness of blood oranges and pomegranates -- both of which help balance out its edge. This side dish has a fantastic array flavors, colors and textures -- perfect for pulling us out of the doldrums of winter. Plus it’s chocked full of...