Warm Red Cabbage Salad with Sumac Onions

Warm Red Cabbage Salad with Sumac Onions and Garlic Yogurt
Jump to Recipe

Cabbage is one of my favorite ingredients, which I realize might be a bit surprising. I feel like cabbage gets a bad rap. People tend to love it shaved raw in salads or towering atop pork tonkatsu but it’s far from crave-able. Most people associate cooked cabbage with limp, odorous soup or as a component of the forever polarizing boiled dinner.  But a head of cabbage is always a good thing to have on hand. It has a good shelf life, a single head can be stretched across multiple meals, it’s crisp and crunchy raw, and buttery when cooked. If you’re not so sure about that last part, allow me to show you the light via this Warm Red Cabbage Salad. This dish will dispel the smelly cooked cabbage myth and replace it will a food memory you’ll want to hold on to. So let’s get started!

Continue Reading

Warm Sweet Potato Salad with Creamy Date Tahini Dressing

Warm Sweet Potato Salad with Creamy Date Tahini Dressing
Jump to Recipe

It’s nearly Thanksgiving here in Canada, and we’re in for a beautiful one. Our Thanksgiving falls on the second weekend of October every year. And because of this, all bets are off weather-wise. Some years it’s hard to get into turkey mode because it’s too hot. Other years the cold finds us early and brings some rain along for the miserable ride. This year looks to be somewhere in the middle. Sunny and warm but not balmy. All good news when you’re putting in considerable oven time but don’t want to jumpstart your seasonal depression. But regardless of the weather in your local forecast, this Warm Sweet Potato Salad will be happily at home on your table. It has bright and fresh flavors alongside cozy, earthy ones. And despite its name, this salad is good warm or cold. I know, I’ve done the research. So let’s get to it!

Continue Reading

Dill Caesar Wedge Salad with Potato Chip Croutons

Dill Caesar Wedge Salad with Potato Chip Croutons
Jump to Recipe

Once upon a time, the wedge salad was considered a relic—a cringeworthy nod to the much-maligned mid-century American dining scene. But as with most things old and outdated, the wedge salad found new life during the vintage-loving aughts. It was resurrected alongside a slew of hip steak houses, dusted off for Mad-Men-themed parties, and now it has finally settled down as a menu mainstay. And for good reason, a wedge of iceberg is truly a blank slate. Chefs and cooks can’t seem to resist the endless possibility of this admittedly angular base. And I am no exception. Today’s Dill Caesar Wedge Salad is my own little riff. It’s part caesar, part wedge, and part small child let loose on a salad bar. And you know what? That is precisely the kind of energy I want to see in the world. So let’s make this potato chip spackled beast!

Continue Reading

Stone Fruit Caprese Salad

Stone Fruit Caprese with Burrata and White Balsamic Vinaigrette
Jump to Recipe

Plums, nectarines, and peaches are ruling every grocery store shelf, and I am powerless before them. I cannot help but buy them. And naturally, if I buy them I have to eat them. So I’ve been putting stone fruit in just about everything from sandwiches to stir fries to BBQ sauce and beyond, no dish is off limits. These dishes can be elaborate or remarkably easy like today’s Stone Fruit Caprese Salad, which is admittedly a more complicated version of a famously simple salad. What can I say? I am who I am.

Continue Reading