Salad of parsley, persimmon and black olives
Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with this rich dish of fideos, and hit on the idea of using persimmons in a salad that I usually make with blood oranges later in the winter.
The two common varieties …
Farro salad with chanterelles, fennel, apples and parmesan
This is my second take on chanterelles and farro. The first one was a hot entree, with sauteed apples. Today’s variation is a salad, with shaved apples, fennel, and parmesan. The first dish used an apple “balsamic” vinegar to make an emulsified butter sauce. For the salad, I …
Peeled cherry tomatoes are the star of this show
Ever since I read Shuna’s post about peeling cherry tomatoes, the idea has been lodged in my mind, like a song you just have to sing to forget. Ok, specifically, it was this line:
It takes a certain amount of talent to make cherry tomatoes sound ribald! But …
I'm calling this a Thai-style salad, but it could just as easily be Vietnamese or Cambodian. It was ultra-refreshing, and because the dressing is oil-free, very low calorie as well. This kind of salad can work either as part of a larger Southeast Asian spread, or by itself as a light meal.
I've seen watermelon used …
Non-traditional vegetarian antipasto
Is it hot in your house? Don’t feel like cooking? How about a non-traditional, vegetarian antipasto for dinner?
There is something so gracious and gratifying about a big generous platter of the good things from your refrigerator and cabinet, preferably served outdoors with a glass of wine or a cold one.
I can’t explain …
Insalata caprese with Purple Cherokee heirloom tomatoes
All year I look forward to the brief period when the tomatoes are good enough to eat insalata caprese several times a week.
Because it is made with only 5 ingredients, and you don’t cook them, the greatness is completely determined by their quality. This calls for the finest, …
I’m completely addicted to sparkling water, and so is my whole family. We go through quarts of the bubbly stuff every day, and believe me it was getting expensive! Even when we stepped down from imported to store brands, we were easily spending $30 per month, not to mention lugging it home from the grocery …
