In Cherry Bombe
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…
The rockstud leather point-toe flats
Lace-up cotton-blend waist belt
Hammock leather and raffia tote
Lace-up cotton-blend waist belt
Small textured-leather tote
Cotton-blend tweed hooded top
Strapless smocked stretch cotton-blend poplin midi dress
Silk crepe de chine and ribbed-knit dress
Cotton-blend poplin trench coat
Cropped cotton-blend straight-leg pants
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…
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
This cheeseboard, from the blog Half Baked Harvest, makes for the perfect post as we head into Memorial Day weekend. I love the grilled fruit and pickled balsamic strawberries—yum!
On My Mind
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.
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.
© WSJ. Magazine
We are experiencing exceptional fall weather, so I pulled out this post from a few years ago:
I’m a New Englander at heart and fall is one of my favorite seasons because it’s so glorious in the Northeast. A long hike and a picnic of cheeses, fruit, and wine is in order this weekend.
To me, Martha’s Vineyard is home. We’ve had a house on the same bluff since 1888. As a kid, we’d move up in June and back Labor Day. Three months of beach, biking, and great food. My mother still goes for the entire season.
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.
If I’m not mistaken, April Bloomfield catered a Cartier dinner four years ago and it was one of the best meals I’ve ever eaten. We are busily planning and planting our vegetable garden and, like the cover of April’s new book, we love beets and have devoted an entire bed to different varieties. Out this week, A Girl and Her Greens will be my summer hostess gift.
While waiting to see images from the Céline FW15 collection, I was watching the Food Network–my Sunday mornings with Ina Garten. Following Ina was a show I’d never seen, Heartland Table with chef Amy Thielen. Young, cool, and after having spent nearly a decade cooking under David Bouley, Daniel Boulud and Jean-Georges Vongerichten, the northern Minnesota native moved home with her husband and 1-year-old son into a cabin on a dirt road. I’m obsessed with Thielen’s local and seasonal approach to food and have ordered her cookbook.