I love this! The New York Times posted the most popular Google recipe searches on Thanksgiving day by state.
I’m infatuated. And it’s only been three dates. But every dish I’ve made from the cookbook Jerusalem, has been outstanding. Last night it was the Braised Eggs with Lamb, Tahini and Sumac. Tremendous!
In each place, he meet with a grandmother who prepared one of her best meals, posing for a portrait with all the ingredients. Dishes included moose stake in Alaska, caterpillars in Malawi, ten-spice-curry in India and shark soup in the Philippines. And he documented the recipes as well. Above, for example, Inara Runtule, age from Kekava, Latvia. Looks like some sort of herring delight.
I love this idea — and what a wonderful way to travel!
View the complete gallery and descriptions here.
We cooked lunch at home and my momma taught me her mean enchilada recipe. Hot damn!
My aunt, Jennifer Wolcott, had the lucky task of interviewing Julia Child over lunch in 2006 to discuss her book, My Life in France. Here’s the article, “One simple, perfect meal changed her life” as it appeared in the Christian Science Monitor.
I always love working with Karen of Sunday Suppers and it’s a real pleasure to see the final results after providing her with calligraphy goods for one of her special Sunday gatherings.
For this supper, she hosted Béa Peltre of La Tartine Gourmande, who led the group in preparation of a summer dinner: Verrines of Fresh Crab, Apple, and Avocado with Lime and Ginger; Pea Risotto with Grilled Prosciutto, and Basil Oil; and Strawberry Blanc Manger en Verrines with its Strawberry Salad & Brown Butter Pistachio Financier.
The gorgeous floral arrangements were done by Nicolette Camille. I really like how she used cherries or garlic scapes as a part of the place setting.
I used soft white Arturo paper for its luxurious texture and torn edges. I wrote in black ink the place cards and thank you notes that were tucked inside vintage berry baskets holding some beautiful market treats.
This was SUCH a good meal by Michael Stuart NY. And a really fun experience. The “Ode to Salt” was a nine course tasting menu. Each course was a small and delectable treat, accompanied by a distinct salt pairing, which we sprinkled onto the bite ourselves. It was interactive, educational and so so so so delicious.
More beautiful images by Jen Huang.
Passed hors d’oeuvres were served on salt slabs.
Shell Co served yummy mini doughnuts and cake pops for dessert.
All photographs by Jen Huang.