Posole Rojo with Firebombs Spicy hot meatballs in a flavorful tomato and posole soup, page 113, More Than Meatballs
Shakshuka! Eggs in Spicy Tomato Sauce Eggs baked in spicy tomato sauce, page 202, The Good Cook's Book of Tomatoes. Photo by Liza Gershman
Braised Leeks in Mustard Vinaigrette Braised leeks, mustard vinaigrette, egg mimosa: A dazzling spring indulgence. from The Good Cook's Book of Mustard.
Cream of Mustard Soup with Brown Butter Scallops from The Good Cook's Book of Mustard, page 61. Photo by Liza Gershman
Roasted Asparagus Oven-roasted asparagus concentrates flavors and Italian-style Salsa Verde adds a delicious flourish. Vinaigrettes and Other Dressings, page 90.
My Favorite Fruit Salad Honeydew melon, delicate white grapes & lemon cucumbers dressed with "Mina's Tears," a blend of absinthe, lime, cucumber juice and honeydew juice, crowned with shredded mint
Salsa Verde Italian-style Salsa Verde, delicious on grain salads, pasta salads and all things grilled.
Tabbouleh Tabbouleh is traditional yet flexible. In Vinaigrettes and Other Dressings, I feature my traditional version plus eight seasonal variations.
Warm Potato Salad with Bacon & Tomatoes Simple French-style warm potato salad, topped with cherry tomatoes and crisp bacon, page 148 in Vinaigrettes & Other Dressings
Watermelon Vinaigrette A delicate dressing delicious with fried haloumi cheese, halibut gravlax, beet carpaccio and fruit salad with whipped ricotta
Charlie Swanson gives me a lot of ink in this week’s North Bay Bohemian, with lovely photographs by the talented Katie Stohlman.
On Friday, May 15, at 7 p.m., Occidental Center for the Arts hosts a launch party for The Good Cook’s Book of Tomatoes and The Good Cook’s Book of Mustard. The free event will include a display of my Magic Pantry Apron, a slide show of the new books’ photographs, a reading, a Q & A and brief cooking demo. Both books, along with Vinaigrettes & Other Dressings and More Than Meatballs will be available for purchase. There will be refreshments, too, including two desserts from the upcoming Good Cook’s Book of Salt & Pepper, one dessert from The Good Cook’s Book of Mustard and tastes of blueberry shrub and strawberry shrub from The Good Cook’s Book of Oil & Vinegar.
Recipe of the Week
Each week, I feature a new recipe and you can find them all here. Sometimes it will be a brand new dish, published here for the first time. Sometimes it will be from one of my weekly columns or one of my books. It will always be delicious, seasonal and easy for home cooks to create.
This week’s recipe celebrates cherry season: Cherry Salsa
Last week’s recipe: Chicken Kiev Meatballs, in honor of Mad Men and Don Draper
The North Bay Bohemian made me their cover girl this week, with photos by Katie Stohlman and a feature story by Charlie Swanson.
The release of my 17th book, Vinaigrettes and Other Dressings, launched a new period in my writing life. In the 1990s, I wrote 13 books in 9 years and then, for a while, the books came more slowly, as I focused on my newspaper and magazine work, my radio show and other endeavors. With Vinaigrettes, my focus has returned to my books. The name “salad dresser” came from my editor at Harvard Common Press, Dan Rosenberg, and I think it is a apt fit for what I do overall. It is light, lighthearted, immediate and simple without being simplistic, all of which apply to my work in general and especially my cooking. And so, as I explore such subjects as meatballs, tomatoes, salt, pepper, spices, oils, vinegars, butter, Sonoma County and more, I will remain the salad dresser.