Elle Republic

I’m sorta of into the whole apple pie thing at the moment and naturally, breaking away from the hard-fast-rules of what can and cannot be defined as apple pie, I just had to add cheese and transform "apple pie" into something rich and sumptuous. And when I say rich and sumptuous, I mean it. This one is for all the pastry and cheese lovers out there! You may have...

This one-pot recipe is inspired by a dish I’ve enjoyed many a times at my good friend Ines place. This thing about it is…well, simple put -- it’s brilliant. It requires practically no effort at all and for a pasta dish, the only cooking involved is boiling the pasta. The rest takes a total of 5 minutes to prepare. With only four little steps, this could easily become a...

Although tarragon is originally native to Siberia and western Asia, it is one of the classic herbs found in a French kitchen. The name itself, is derived from the Latin word “dracunculus” which means “little dragon” and also has ties to the French word ‘estragon’ which also means ‘little dragon’. The origins of this name stemmed from the appearance of dragon-like roots with their serpentine shape that and are curled...

I recently read that rhubarb is in fact a vegetable. But apparently, at some point, the United States Customs Court ruled that rhubarb was a fruit. Really? A government decision to decide whether rhubarb should be labeled a fruit? And what about the laws of nature? Without plenty of sugar, brace yourself! Bamm, it’s bracingly sour. With its poisonous leaves and crisp, juicy stalks, rhubarb is an odd fruit....

For me, asparagus signals the start of spring! The first signs are the purple and white varieties popping up at the farmers markets everywhere. I absolutely love viola asparagus. Combined with Belgium endive in a tangy lemon-dill dressing, it makes a perfect side dish or salad. Viola asparagus is similar in appearance and flavor to the white and green varieties, though is differentiated by its violet hue, tender, less fibrous...

In winter and early spring, grapefruits are plentiful and can be a refreshing addition to any salad. Sweet-tart pink grapefruit transforms slightly bitter endive into a delicate, well-rounded, and delicious Belgian endive pink grapefruit salad. I love Belgian endive (a.k.a escarole or witloof chicory) raw, for it’s crunchy, faint bitter taste that is at the same time tangy and sophisticated. Really, it varies depending on how it is prepared...