Cookbook Club – Gourmet Today For our July Cookbook Club we used Gourmet Today, a collection of over 1,000 recipes which Ruth Reichl compiled during her time as editor in chief of Gourmet magazine. To see all the dishes we sampled from this massive selection, go to my Cookbook Club site. For now – my…
Tag: shallot
Green Bean Salad
It’s summertime, when I like a cool veggie side, but want something more substantial than a leafy salad. This green bean salad fits the bill, with lots of crunch from the beans, the nuttiness of toasted almonds, and egg for more substance. The dressing completes this simple tangy dish. Great for bringing to a summer…
Japanese Restaurant Dressing
You know that salad you get at the start of a meal at so many Japanese restaurants? And somehow they all seem to have the same dressing (which I’m not complaining about, because it’s sweet gingery deliciousnous)? Well, I always enjoy that salad, and found myself wondering why I couldn’t have it more often. So…
Sherry Cream Brussels Sprouts with Bacon
A friend of mine made these brussels sprouts for a Friendsgiving dinner one year. The combination of sherry, cream, bacon, and mushrooms made a richly nuanced sauce that was wonderful on the brussels sprouts (but would also be good on pretty much anything). I forced him to teach me how to make this brussels sprouts…
Lettuce-less Salad
Sometimes salad kinda bums me out, because even a big bowl of it seems like it’s mostly air. Plus it doesn’t keep well as leftovers once you’ve put the dressing on – nobody likes soggy, wilting lettuce leaves. So this lettuce-less salad is awesome, because it’s a hearty salad you can really dig into. I…
Brussels Sprouts Salad
Brussels sprouts have become so trendy that it seems like every restaurant has them on the menu, usually roasted and often with some sort of sweet glaze like balsamic or maple. But I never saw them raw, and began to wonder if you could serve them that way. They do after all resemble tiny cabbages….
Breakfast Toasts
I am torn about the fact that “Toasts” have become a thing in LA restaurants. On the one hand, I quite enjoy them. On the other hand, I think it’s absurd to pay $12-$15 for what really amounts to a dressed-up bit of something on a slice of bread, especially when that something is often…