Recipes & Food-Related Ramblings
In today’s Honey Mustard Baby Potatoes, a duo of mustards do most of the heavy lifting. This is a very simple recipe, so this will be a relatively short post. I’m sure you’re all devastated. This dish features baby Yukon gold potatoes parboiled and roasted before being tossed in a garlic, honey, and mustard dressing. The taters are then topped with coarsely chopped fresh dill and crushed pretzels. Salty/sweet buttery potatoes – need I say more? Let’s dive right in!
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!
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 But as with most things old and outdated, the wedge salad found new life during the vintage-loving aughts.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!
I feel a little silly dedicating an entire post to this wee Watermelon Salad with Whipped Ricotta. As I said in a recent Instagram post, this is less of a recipe and more of a styling exercise. But this combo tasted so good that it seemed cruel to keep it from you. So here we are with a less-than-five-step recipe that is more of a concept. It’s fair to ask what this historic combo is. You’re looking at a solid disc of juicy watermelon topped with a ribbon of whipped ricotta dotted with bits of olive drizzled with Calabrian chili oil. The salad is finished with a sprinkling of crushed pistachios and bits of wood sorrel.