Pickled Red Onion (4 of 5)

Pickled Red Onions

Sometimes I forgot that the steps in most recipes are suggestions rather than rules. The recipe seems so authoritative that I ignore all the ways the dish could more flavorful, or steps that can be abbreviated. I don’t question the necessity of steps or ingredients that don’t enough to justify the added difficulty. I forget…

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Peach Barbecue Sauce (4 of 7)

Peach Barbecue Sauce

The text message I got read “Come over for magazine Sunday.” I know what that means. My neighbors will have gathered at their picnic table with some coffee, various snacks, and a stack of magazines. There will be copies of the New Yorker, someone doing a NYTimes crossword, a few random issues of something like…

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Cranberry Shrub (7 of 7)

Shrub

If you were to call me a cheap date, you would not be the first. I’m generally tipsy after one drink and finished by the end of drink number three. It’s a bit of a hazard when it comes to cocktails since I’m liable to be three sheets to the wind before I even realize…

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Potato Wedges and Sweet Chili Sauce (8 of 9)

Potato Wedges and Sweet Chili Sauce

I was a pescetarian while studying abroad in Australia, which was a tricky business. Living on a small campus, and in an area that was largely suburban, there weren’t a lot of non-meat options and the most popular dishes were burgers, steak sandwiches, and meat pies. It wasn’t exactly vegetarian friendly and I ended up…

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Salad Dressing

Remember the “The Mirror Has Two Faces” with Barbara Streisand and a young-but-adorably-awkward Jeff Bridges? There’s a scene where they’re on their first date and the waiter brings salad and Barbara asks for extra dressing. “I don’t particularly like salad” she says, “I just like the extra dressing.” That’s often how I feel about salad…

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New Orleans Slaw

Before Boston Market became the big chain that it is, my home town rotisserie chicken restaurant was a small place called … well I don’t even remember what it was called. I don’t even remember the chicken. What I do remember is what they called New Orleans Salad which was really a type of caraway-heavy,…

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Pickled Asparagus

It’s getting towards the end of May and that means around here asparagus season is almost over. The stalks that are leftover are a little tougher and a little woodier although still much better than the sad stalks that show up in the major supermarkets in December. Still, I’m kind of glad the season is…

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Dijon Mustard

Don’t judge me too much for this admission, but Jeff and I can never finish a bottle of wine at home in an evening. Out with friends, we can of course make a bottle disappear and even out to dinner just the two of us, we can generally make our way through a bottle over…

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Turmeric Pickled Cauliflower

I will eat pretty much anything pickled. Sure I love the typical things like cucumbers, green tomatoes, and green beans but it goes much further than that. I’ve been known to snack on pickled cocktail onions with cheese. A few weeks ago I got super excited about a pickled egg appetizer at a bar around…

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Kiwi Chutney

In my ex-South African house as a kid we ate a lot of… Indian food. I know, that sounds weird, but as a British colony, South Africa had the same unfortunate cuisine as its motherland and just like England, it borrowed heavily from Indian immigrants to shape a more palatable cuisine. Because I this I…

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