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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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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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YERBA BUENA CHICKEN SANDWICH

Yerba Buena is a mint-like herb that grows rampant in the Southern Californian countryside. It’s not popular now, but back in the day…like, before the Spanish even showed up, it was used in native cuisine for its peppery, citrus flavor and menthol notes. While scouring my vintage cookbooks, I came across a recipe for a Yerba Buena sauce in Helen […]
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WALNUT HERB PESTO WITH CRUDITES

I have a rule about hosting parties: 3 to 1.  For every one dish I need to serve ala minute (anything hot, or put together right before serving) I have three make ahead dishes.  This could be a cheese board, brownies, simple crostini, or, in this case, crudités.  Crudités is a classic French appetizer made of raw (or quickly blanched) […]
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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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