Last week I was on View from the Bay and you can watch me demonstrate a recipe with only three ingredients! Ok, it has four if you count the salt.
There are also three delicious Spring recipes reprinted from my book, Williams-Sonoma New Flavors for Appetizers: Chilled Pea Soup with Creme Fraiche and Chives, Fava Bean and Ricotta Crostini with Fresh Mint and Deviled Eggs with Watercress. If you can't find or don't want to bother with fresh fava beans, edamame make a great substitution. For the demo I used frozen green peas in the soup. Only use English peas if they are sweet and not starchy.
I was also on Dining Around with Gene Burns yesterday. It was a great experience, Gene is a wonderful interviewer. You can download the podcast or listen online if you like.
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