Marigold-compressed kohlrabi, buckwheat honey, cured egg from Laurel: Modern American Flavors in Philadelphia (page 133) by Nicholas Elmi and Adam Erace

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Egg yolks cure 12 hours. Marigolds steep overnight.

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