Salad of Puntarelle, Tiny Potatoes and Teleme Sarina and I both fell in love from afar with these tiny little potatoes from Olsen Farms. We…
The general idea for this lightly cooked zucchini carpaccio came from Paul Bertolli's magnificient Cooking by Hand, which I've reviewed here. I was looking…
Only worth doing if you have a garden, or at least farmer’s market produce from today. Super simple but a pretty amazing pop of gazpacho-like…
Recipe for the easiest and most delicious salad dressing in the world – lemon and mustard vinaigrette. You can use this every night and never tire of it.
Salad of goat cheese, asparagus and beet I’ve been inspired by Linda’s use of edible flowers, and I realized that I have both chive and…
Wait! Wait! If you think you hate beets, don't surf away yet. I love beets. I would eat them on a boat, I would eat…
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…
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…
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…
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,…