Archives

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! […]
Read Full Post

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 […]
Read Full Post

BUTTER DIPPED RADISHES

Radishes with butter and salt is a classic trifecta in French cuisine. I have no idea how old this combination is, but I imagine it came together around the time butter was invented. The key to this perfect snack’s success is in the ingredients – they must be high quality. Excellent butter, crunchy fleur de sel, and fresh, mild radishes, preferably […]
Read Full Post

AVOCADO TOAST

It’s almost silly to have a post dedicated to Avocado Toast. It’s so pervasive out here. It’s on every cafe menu, pops up on everyone’s Instagram feed, it’s practically omnipotent. But unlike cronuts or sweets with bacon in them, this is of a protected status. Simple things hardly ever go out of style, and avocado toast is equivalent to a […]
Read Full Post