Elle Republic

I love salmon tartare in any form, especially this variation. It's particularly delightful enjoyed on a shady terrace with a crisp rosé wine on a summer night. This is one was prepared by my friend Denise. It has enough going on to keep anyone interested. This version has a base of buttery avocado, smoked salmon and tiger prawns. Topped with crème fraîche and salmon caviar, this salmon tartare is...

Simplicity is the ultimate sophistication. I love garlic in all its forms. Roasted garlic for it's sweet, mellow, creamy, nutty flavor. You can toss with pasta, or in a salad dressing, spread it on bread, add it to potatoes, garnish a roasted chicken, use it to add depth to a sauce, the list goes on and on...This spread, each bite is pure heaven. And if you too are a...

I only really discovered kohlrabi a few years–emmm, it’s a vegetable. Heh, I was confused — It only sounded like a foreign word to me. It’s a German term meaning ”cabbage turnip”. Okay, doesn’t sound great and it’s not a looker, but it taste pretty amazing! It took me ages before I actually bought one since I had absolutely no idea what to do with it. So my kohlrabi...

Cucumbers add crunch and a refreshing flavor to all sorts of salads. This cool eastern-influenced cucumber salad makes for a tasty and refreshing side dish, one with a little kick to it. Choose a milder green chile or skip it all together if you prefer to keep things really cool. If you choose to use the seedless kind, like persian or japanese cucumbers then be sure to let the salad...

This dish tastes like it came directly from the Mediterranean. Literally. Yes, anchovies are harvested in the Mediterranean (and North Atlantic). I love anchovies, and I must say they are quite subtle in this dish, but my German boyfriend was confused by that unidentifiable sea-like flavor. I didn't tell him beforehand. Yes, good strategy. I think some people have a mental adversity to anchovies... In the midst of this...

I really love a good avocado. My favorite way to eat one is sliced in half, core removed, drizzled with olive oil and a splash of balsamic vinegar, topped with a generous sprinkle of coarse sea salt and freshly ground pepper. Amazing! Actually, this was introduced to me by my German boyfriend. I had never dreamed of eating an avocado by itself, but was amazed by the results. Simple...