Fourth of July

There was a time when I CRAVED greens. I mean it.  CRAVED ‘em. Lambs tongue (mache) arugula, romaine, and kale (which I would stem, blanche, squeeze dry and then sauté in olive oil and garlic). Evan Kleiman has a terrific soup recipe that uses escarole and you can find it in the archives right here at One for the Table.

I used to eat salads all the time and for the life of me I wish those days would come back. But, you know the old saying; “A pickle can never become a cucumber again.”

I’m convinced it’s the secret to staying slim, even if you use decadent dressings.  Recently, I ate at Wabi Sabi on Abbot Kinney in Venice. They served an amazing salad there, which was actually a side to a scallop dish. It was a simple arugula with walnuts and goat cheese, but the dressing was completely unique. They were kind enough to give me the recipe. 

From the Los Angeles Times

In the beautiful economy of the forest – or the urban backyard garden – leaves are nature's brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for steaming fish on a low-slung grill. Fig trees and grapevines yield leaves the exact size for enclosing, then grilling, a cube of feta, a recumbent sardine or a mint-studded lamb meatball.

Before the invention of tinfoil or grilling baskets, pragmatic cooks picked their kitchen supplies from branches and found what they needed in the trees.

Going green was logical – OK, obvious – long before it became chic.

Read article...

People who love barbecue really love barbecue, and will go to great lengths to find the perfect ribs. I’m one of those, so I was thrilled to be invited to judge The Best in the West Nugget Rib Cook-Off in Sparks, Nevada.

For die-hard barbecue lovers and novices alike, this kind of cook-off is a slice of pork heaven.

Instead of driving around the country to sample regional styles of barbecue, all I had to do was take a three-block stroll down Victorian Avenue in front of the Nugget for some of the best ribs in the country.

Pit masters competed from all over the country, cooking up slab after slab of pork ribs in pick up-sized smokers and finishing them off on 10-foot-long wood-fired grills. Some hailed from legendary barbecue states like Texas, South Carolina, and Kansas. But many, many others came from states that folks rarely associate with this style of cooking—we’re talking all the way from California to Minnesota, Pennsylvania and, yes, even New Jersey.

Read article...

The Fourth of July—or Independence Day as it is more officially known—has always been a celebratory day in my family. It's partly because my birthday is on the 2nd and the local Barnum Parade always takes place around that date. As a kid I remember getting up early and excitedly readying myself for the party and parade. My cousins would come over and we would spread a blanket on the sidewalk to watch the parade. My mother would stay home to prepare fried chicken and potato salad. My dad would grill hamburgers and hot dogs once we got back. And of course the celebration always ended with a great big birthday cake.



For me any celebration, party, or simple gathering cannot end properly without dessert. Dessert may come last in the succession of a meal, but it should never be considered the least important. Even after filling our bellies to the brim with wonderful food, there's always room for dessert. A sweet concoction like cake or ice cream is the ideal ending to an old-fashioned backyard barbecue. You don't want something heavy, but also not something too light. Still it should be rich yet refreshing.

I always take the opportunity to make a special dessert for a special occasion, such as this flag cake.



This recipe is a twist on trifle, the classic British no-bake dessert, but assembled like an Italian tiramisu. What could be funnier on a day that celebrates independence from Britain? I can't help but think about all the different cakes I ate every single birthday. This one is probably the most festive.