Elle Republic

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...

In Peru, they say a great ceviche doesn't need more than five ingredients; fish, lime juice, chili pepper, onion and salt. I like to add a little vibrancy to mine with the addition of tomatoes, avocado and coriander, plus a little coconut milk - if you can manage to get your hands on fresh coconut water, even better, use that. You may be wondering as well, what’s the...

I adore simple, healthy recipes that pack a ton of flavor. And this one, prosciutto wrapped white asparagus with the alluring scent and flavors of bright and zingy lemon has got to be the easiest thing ever to make. You could even skim this one down to the very basics – prosciutto and asparagus – plus a dash of olive oil, salt and pepper and simply bake it or...