Leeks cooked confit in olive oil, with lentils, lemon, dill, tarragon and parsley. Blitz 1/3 of the confit leeks with whole milk yogurt and mustard to make a mustard yogurt cream sauce that ties the dish together. Ingredients puy green french lentils (or any really work here!) lemon fresh herbs (parsley, dill, tarragon
This recipe comes from pastry chef Zoë Kanan, who often puts bostock on the menu at New York's Simon & the Whale as a special using whatever fruits and spices are in season. This version calls for roasted apricots, though she says rehydrated dried apricots could work just as well. Kanan prefers skin-on almond flour for taste and aesthetic purposes, but any good-quality almond flour will give you a great result. Bostock is easy to make in batches at home, and it travels well.
This Chinese-style layered omelette makes a fine lunch, but it is an even better dinner, perfect for those nights when all you have is eggs in the refrigerator and you don't want to cook anything complicated. A bowl of rice, some kimchi or some other kind of pickled vegetable, and you've got a grand weeknight meal.