Writing about food since 2004.
Category
Salads
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Barley Salad with Beets and Plums
The combination of beets and plums is one of those surprising yet inevitable pairings that makes you slap your hand to your head and say: “Hey, why didn’t I think of that?” Well thank goodness for Joshua McFadden and his Grains for Every Season. When I first read the recipe for Barley Salad with Beets…
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Leeks Vinaigrette with Pecans, Raisins, and Parmesan
I don’t like stringy vegetables. Chalk it up to a fear of choking, but I’m convinced that something stringy will get caught in my teeth, I’ll swallow, and then it’ll be like a fisherman with a fishing line that’s dropped deep into my throat, blocking my airways, and killing me on the spot. How’s that…
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Scorched Sugar Snap Peas with Burrata
At its most basic level, cooking is playing with fire. And as anyone who was ever a kid knows, lighting things on fire can be fun? But dangerous. But fun? Fast forward to the me of today, and now I have no desire to light things on fire, but sometimes I have the desire to…
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Shaved Brussels Sprout Salad with Pears, Toasted Almonds, and Parmesan
There’s been some debate about whether or not you should serve salad at Thanksgiving. My stance? A traditional salad — with wan lettuce leaves from a bag, dried cranberries (the most clichéd Thanksgiving salad ingredient), and toasted pecans — is a pretty depressing thing to see on the table, TBH. But, as I get older,…
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“This Is Not A Waldorf” Salad
You don’t often think about turning on your oven to make a salad, but that’s exactly what I did after flipping through Suzannne Goin’s AOC Cookbook during the build-up to lunch on Saturday. My usual salads are normally quick affairs of tearing up some lettuce, drizzling on some good olive oil (lately it’s Séka Hills),…
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My New Favorite Fall Salad
Sometimes there’s a salad that you like, but don’t love, and then you change a few things about it and suddenly it’s your new favorite salad. That’s what happened with this salad, a familiar combination of apples and fennel and walnuts and golden raisins and arugula. It’s one you can probably find in my archives…
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A Golden Salad
Our CSA continues to be a big boon to our diet, especially on Sunday mornings when the box arrives and I get to tear it open and make something right away for breakfast or lunch or a combination of those two meals (someone should come up with a name for that). Last week’s box contained…
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Fun Times with Farro: Cauliflower and Cara Cara Oranges, Smoked Trout and Parmesan
They say you’ve gotta know the rules before you break the rules and I think that’s true of cooking as much as it’s true of art or writing or any other discipline. Before you make deconstructed spaghetti and meatballs with foam and fruit leather and dehydrated beef essence, you should probably learn how to make…
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Salad niçoise
I almost titled this post Salad Not-çoise because my starting point, with the recipe, was David Lebovitz’s blog post where he beautifully describes a salad–an authentic Niçoise–that is nothing like the one I ended up making. In fact, David might be horrified by the one I made, especially since he quotes Jacques Médecin, the authority…
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Roasted Beet and Carrot Salad with Chickpeas and Goat Cheese
Please take your computer screen–this may be tricky, if you have a laptop–and detach it from the base. Good. Now nail it to the wall with this post prominently featured because DANG, isn’t this salad that I made yesterday a work of art? I’m mighty proud of it. In fact, I’m so proud of it,…
