The best part about panzanella is that it’s kind of a kitchen sink salad, and measurements are rough, lazy, and forgiving.
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Cauliflower is a sneakily great ingredient. It's often forgotten about, flying under the radar as most beige/white vegetables tend to do. But it shouldn't!
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When Jon and I were in Montreal a couple of weeks ago, we encountered what we've become far too acquainted with on our last few trips: serious rainfall. In an otherwise gorgeous summer, at least here in Upstate New York, we managed to pick quite the unwelcoming weekend in Montreal to learn our way around the city...
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When we were in Charleston, we spent some time with an old and dear friend of Jon's, as well as his wife Jen and their little guy Ben. Mark cooked us dinner one night of grilled salmon with pineapple salsa and beets he had roasted on a bed of kosher salt. And while everything tasted seriously delicious, I could not get over how tasty these beets were...
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Coconut milk and red curry is, hands down, one of the most divine combinations on all of planet earth. Absolute no-brainer. And although it's unbeatable from an authentic Thai place, it's such a tasty thing to make at home for dinner or in advance for weekday lunches with whatever vegetables/proteins you have in your fridge. I especially love it because once you have purchased a couple of the pantry staples, the rest can really be improvised.
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Done right, this is an appetizer that holds its own among the greats. The green goddess dip is key here with its seriously zesty zip from garlic, green onion, lemon juice, and lots and lots of fresh basil. It is a perfect appetizer to throw together at a moment’s notice during this party-filled time of year. Because it is relatively simple in nature, I really like to focus on a pretty presentation, which is no more work but results in a slightly classier finished product.
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