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BRISKET BAHN MI BURGER

The Bahn Mi is one of my favorite sandwiches.  Rich grilled meat topped with fresh vegetables, surrounded by a French loaf with mayo and hot sauce – beautiful.  So why not take these same flavors and try them with a burger?  I love the fattiness of brisket with the fresh, crisp flavors of raw carrot, cucumber, and cilantro.  Enjoy! HOW […]
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GREEN GODDESS SALAD + DRESSING

Green Goddess Dressing, though considered a token of late 1970’s cuisine, is actually from the 20’s.  You can tell because of the abundance of tarragon, anchovies and mayonnaise.  The only thing that doesn’t feel 1920’s about it is the absence of a hard boiled egg.  I swear 90% of recipes from the 1920s involve a hard boiled egg. A digression! […]
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THE GRILLED EVERYTHING BURGER // VIDEO

Because why not?  You’re already adding smokey seared loveliness to the burger, why not add it to everything on top of the burger as well? This idea is super simple, and so is the execution.  Feel free to add your own bells and whistles to this subtle twist on a classic.  Also, butter the bun. You’re welcome. Note: If you […]
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SHRIMP BURGER WITH WAKAME SLAW

Shrimp toast is one of my favorite things ever, so I figured, why not switch out the toast for burger buns? The shrimp burgers are filled with fresh herbs and bright flavors and when topped with a crunchy wakame (seaweed salad) and spicy sriracha. I am practically addicted, I love this combination so much.  I might even try rolling the […]
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CRUDITES SALAD WITH BUTTERMILK RANCH

Restraint is the essence of elegance to me: discretion versus being a chatterbox; the perfect single accessory instead of and abundance of adornment; it’s having the confidence to demonstrate simplicity when everyone else is making things complicated and pretentious. That is why I love serving crudite platters at dinner parties. Fresh, gorgeous vegetables, served simply. cutting radishes into roses only […]
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ASPARAGUS POTATO SALAD WITH TARRAGON SALSA VERDE

Potato salad can be such a sad, beige affair, so I spiced mine up with a bright and fresh tarragon/cilantro salsa verde and tender asparagus.  It’s the perfect light side to the heartiest barbecue. INGREDIENTS For 4-6 2 pounds rose potatoes, cut into fourths or eighths with the skin on (any small sized waxy potato) 1/2 cup tarragon/cilantro salsa verde […]
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