A while back, my friend Amelia wrote about this chopped salad which comes from the Mozza Cookbook by Nancy Silverton (and Matt Molina and Carolynn Carreno!). I had been eying the same recipe. As is often the case in these circumstances, I lost interest after reading Amelia’s post. Not because she made the salad seem bad, because, well, blogging is just weird—this sort of thing happens. But time passed and spring hit the horizon. All I want are fresh fruits and vegetables but I do not have them yet and I thought of this salad again. And I made it. And it is great and you should make it too. I agree with Amelia that you should make the chickpeas (ceci) as described, they are worth the effort. But I also think the whole salad is worth the effort. Chopped salads are among my favorites. It is a delicious meal, and we were able to get four hearty servings out of it. read more+++

I had to wait until (almost) February to post this recipe for Hot Yogurt and Barley soup. I didn’t want it to be mistaken for some sort of food cleanse or resolution—it contains barley, after all. Every January I am surprised by the intensity with which magazines are pushing “healthy eating”. I guess the idea is that if we drink juice for the month of January we can eat what we want the rest of the year? That seems like a stupid plan. Some food magazines are even profiling celebrities who only drink juice (and plankton) and who seem to generally dislike food (and joy?). Why??! What does the new year do to all of us?!

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Make this salad. Now.

I cook a lot (obviously), but I think this simple salad was the best thing I made this year. Oh, I know there were more impressive and exciting recipes and I loved them all (well, I loved the ones that made it to these pages—there were plenty of duds). But this salad—this salad I want to eat every day. I think I could. I don’t think I would ever grow tired of it. It feels empowering to know that I can easily make something so delicious whenever I want. Isn’t that the ultimate praise of a recipe? It gives you superpowers.

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My favorite kind of recipes are the ones that combine a few ingredients into something truly extraordinary. Strawberries + sour cream + brown sugar=BAM! It isn’t really cooking, more like assembling. Like this salad, which features the unlikely combination of olives and celery. They combine to form something very special.

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It has been a strange, hot summer. I’ve complained a lot. You see, I only like perfect weather: autumn, spring, mild summer days and moderate winters. Anything else I find annoying.

I am silly.

One thing I did not complain about was the food. Even with no power and 100°F+, I appreciated the amazing bounty of a Midwestern summer. When else can you eat salads like this? read more+++

Growing up, my family often celebrated special occasions at Chicagoland supper clubs. These were restaurants that had red leather (vinyl?) booths and white table cloths. They seemed a lot fancier than they were. On holidays they were filled with middle-class families dressed up (to whatever degree people still dressed up) and on their best behavior. I loved having dinner at these places. The menu consisted of classics like prime rib or chicken piccata (wedding food) and always came with your choice of soup or salad and potato (go for the double-baked) along with a wonderful basket of dinner rolls. Dessert was always cheesecake or rainbow sherbet. I still love restaurants like these, though they seem more difficult to find nowadays. read more+++

This unusually warm winter has us eating differently than we normally do at this time of year. I am still interested in cold salads and ice cream, where normally all I want are soups and heartier fare. It is hard to complain when a normal winter in Chicago brings sub-zero temperatures and a lot of pain and suffering. But still, Chicagoans are all walking about confused by our….good fortune? Weather effects our eating in ways I hadn’t considered and so today, in late February, I bring you a cold beet salad. read more+++

Lottie claimed she hated garlic. It was somewhat of  a mystery to my mom and me because she most definitely did not hate garlic. She loved foods that contained garlic— pizza, all Italian food, sausage, garlic bread (yes, garlic bread). I guess she just didn’t like the idea of garlic? Food preferences are weird and my grandma remains a mystery, but I know she wouldn’t have gone anywhere near this soup.

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This salad felt a bit like a dare. Melons, peanuts, fish sauce. It is an unusual mix of ingredients, for sure.

The recipe comes from Cooking in the Moment by Lantern’s Andrea Reusing. I’m not the first blogger to be charmed by this book. It has the sort of specificity that elicits trust, and so far it deserves the trust. The book is a collection of seasonal recipe that you simply want to make. read more+++

This was so obvious!

I was walking by a restaurant (Forno) in my old neighborhood (Wicker Park!) and the server was delivering something to the table that kind of blew my mind. It was a slice of a watermelon, cut into slices like a pizza, and topped with a delicious looking salad mix. What?

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