I love a salad you can make a meal out of, and this rice salad will appeal to both vegetarians and meat-eaters. It’s simple, as things should be in August. Just the crisp, tangy ingredients of a Greek salad combined with cold, cooked rice. If you want extra protein, grilled salmon or chicken are flavorful additions. I had this salad three times over the course of the weekend: once with warmed pita bread for lunch, another time with grilled boneless […]
There’s a really fascinating book called “Letters of Note: An Eclectic Collection of Correspondence Deserving of a Wider Audience,” which I’ve been reading this summer. It’s a compilation of historic, moving, and extraordinary letters written by famous people throughout history. One of the more endearing is a handwritten letter from Queen Elizabeth II to President Dwight Eisenhower, in which she shares her recipe for drop scones – which the President had tasted and admired while visiting the Queen at Balmoral […]
A summer ham is so versatile. It goes seamlessly from Sunday dinner to Monday morning breakfast with eggs, and then maybe a ham sandwich with dill pickles and mustard for lunch. Stone fruits are one of my favorite things about the summer – they remind me of this lazy, easy time of the year and have such versatility. I decided to combine the two: I pickled some apricots as a delicious garnish, as well as pureeing some into a glaze, […]
It’s time for another of those unhealthy treats that I cannot resist from time to time. Chocolate sodas. Here’s my rationale for making them: they’re delicious, especially when you use thick chocolate milk, cold-pressed coffee, and dark chocolate and Turkish coffee ice cream to amp up the flavor. To make them less unhealthy, I made them half the size of a standard ice cream soda. They satisfy the craving, but not in a way that fills you with self-loathing afterward. […]
Really good vegetable sides recipes are easy to find these days. Here are two – one new, and one dating back to the Kennedy White House. Both are memorable. They’re the kinds of vegetable dishes that you’ll want to make again, and I especially love the history behind the endive recipe. I found it in a book called, “In the Kennedy Style,” by my old friend Letitia Baldrige. Tish was Jacqueline Kennedy’s social secretary and helped to bring high French […]
