In Cherry Bombe

Zucchini Spaghetti

Kerry Diamond sent me a SS16 Cherry Bombe, which is devoted to California’s food scene. Since we spend so much time in L.A. with family and friends, issue #7 is a definite keeper and will be my food guide on our next trip to the West Coast. In the meantime, I’m going to attempt to live like a Californian and make this zucchini ‘spaghetti’ salad with kale pesto and arugula flowers. Cherry Bombe profiled chef Amber Rose who shared this recipe from “Nourish”her cookbook with co-authors Sadie Frost and Holly Davidson. We’ve been spiralizing beets, sweet potatoes, butternut squash, as well as loads of zucchini. I sauté the ‘spaghetti’ and add anything that’s around—it’s a great way to eat more vegetables. Recipe below: Continue…

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Food

Running Out For Bread

Quite simply, this post is about running out for bread. Not just any bread mind you, She Wolf Bakery sprouted rye. My husband brings a loaf home twice a week from an open market near his office, but with the holiday weekend, we won’t have any left by Tuesday morning. So, my daughter and I went to Marlow & Daughters in Brooklyn to stock up. When in Williamsburg on a Saturday, Smorgasburg is a must. After eating an embarrassing amount of good food, we came home and walked 5 miles…

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I co-hosted a benefit dinner last evening and my fellow hostess served salmon. Tapped to make the salad, I considered a number of recipes before deciding upon baby romaine tossed with goat cheese, golden raisins, toasted sliced almonds, and a balsamic vinaigrette—it was a huge hit. The process of narrowing down to just these four ingredients got me thinking about the infinite number of possible combinations. This summer I’m going to expand my salad repertoire.

Image © Domino summer issue

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Rye bread? check, spring mix salad? check, milk? chicken? broccoli? check, check, check…  Sadly, I go to the market almost daily and always end up buying the same things. Yesterday, when the swordfish looked iffy I remembered this salad in Domino and bought shrimp instead. Shrimp is ridiculously easy to cook, so why don’t I buy it more often? Because it’s not on my mental grocery list, a list that is overdue for a shake-up.

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Mouth

Mouth.com

My husband (the foodie in the family) introduced me to his friend’s site MOUTH three years ago when it first launched. Mouth sources American-made indie food products and puts together amazing gift collections. Not only are the products scrumptious, but the brand’s ethos is well worth supporting. These are great hostess gifts, especially when sent in advance.

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© WSJ. Magazine

© WSJ. Magazine

We are experiencing exceptional fall weather, so I pulled out this post from a few years ago:

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One of the most beautiful farms on the island is Beetlebung in Chilmark. Farmer and chef Chris Fischer, a 12th generation Vineyarder, just put out a cookbook packed with recipes inspired by his family’s farm— the perfect summer hostess gift.

Images © Beetlebung Farm’s Instagram feed.

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April Bloomfield

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