“I like the cold, piercing flavor of lovage in a sorbet, which is fantastic with seared rare scallops. I also like lovage as a very intense purée whipped into a crème fraîche—it’s a great accompaniment to meats like venison and langoustines.” —David Myers (Sona and comme ça, Los Angeles)
RECIPE:
Baby Greens with Roasted Beets and Potatoes
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