Hurrah! Hiller’s has arugula “verity” in stock – this is the arugula with bite; the arugula that barks back at you and tastes like peppery greens you grew yourself. Not to discount the pervasive boxes and bags of arugula in every produce market in town; I use them often by default. But their flavor is mild, to my palate. So when I find free-form arugula, I can’t resist grabbing a bunch. (Yes, you may have to wash it a couple of times, but it’s well worth the effort.)
Of course the ingredients in the salad below are just suggestions. Use goat cheese instead of gorgonzola, dried cherries for cranberrys, yadadada. Click here to see a similar salad I made this time last year using pistachios and pomegranate seeds.
Off the grid of late, spending every available minute, and every ounce of inspiration, on a book synopsis that had to be submitted last week. My two protagonists (female 31-year old first cousins) are of Polish descent, and Eastern European food has been on my mind. This salad is my daughter’s recipe and was inspired by my … Full recipe post »
Five years since inception and Simmer and Smoke is available in paper and Kindle, with other formats on the wing. Mallory, Shelby and Miss Ann are, at last, alive. A feeling akin to childbirth? Not quite. It’s more like a funeral and I’m mourning their loss. I can’t revisit my people––give Mallory another pill washed down with booze; push Shelby … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...