RecipeMuncher

“In the garden of Eden, there were no weeds.  The dent-de-lion, or dandelion, lay peaceably with lamb’s quarters and lettuce, sourgrass with mustard and escarole.  All leaves were young, tender, tame and edible in the green and salad days of our first gardeners, who had no need of cooks.”  So says Betty Fussell, in her book Food in Good Season, from which this recipe comes.  I, like Betty it seems, have never held a particular prejudice against weeds.  What child, after al (...)