oh man. alison... i feel so lonely & confused here. 'cuz i like me some anchovies and i LOVE savory, sour, briney, salty, mouth-slapping flavors, mis-matching dishes, cheese for days & feeding folks as an expression of love even out of a crappy small apartment (most of my life...) & i mainly just dig your whole approach to life ("food is delicious & stop trying to be thin... just start trying to be happy")...& your whole approach to food ("like, make what you want, don't make what ya DON'T want ya jack-asses!")...& your whole approach to 'entertaining' ("have people you don't hate stop by & nosh on stuff -- you don't have to wear a bra if you don't want to").... & especially your approach to having made some ill-chosen comments in the cancel-culture-y world we live in, where - in truth - we all have to kinda be more thoughtful about each other & our own lens (" i acknowledge my privilege & i definitely need to do some learning, some listening & growing here...").... so.... ALL OF THIS I FIND ADMIRABLE IN YOU, MY FRIEND. ..... But...... BUT.....but.... ( * lowers to a frightened whisper* ).... (...puts on Groucho Glasses so as to be unrecognizable...) ..... i ... i ... really don't like dill. and i like celery EVEN LESS. .... the things i like least to eat in your cookbooks are: dill, celery, mushrooms (fine pureed but no rubbery stuff in my cute little mouth). .... so....... WHAT DO I DO, WHERE DO I GO, WHERE DO I BELONG? .....anyway. I just wanted to be totally honest with you. I love your stuff. But its like starting a reallly cool relationship w/ a really, really cool guy, who announces that he has some kink that you just ... can't... quite... get with.... & you're like... "but i don't wanna lose all the cool potential here...."...... (is that analogy working? i hope my mom doesn't see it).. anyway. peace, kiddo. i gotta go write an article about the latest mass shooting. my heart hurts. food & loved ones are needed at this time. so - do your thing, alison. x. (sophiaevangeline@gmail.com... & on FaceBook: "Mary Hampson Patterson"). :)
This recipe is crazy good. Made it with radishes 90% and 10% potatoes for the taste to go with steelhead baked in olive oil. Had 45 minutes to get everything on the table, and wow. Will make this regularly.
I have a Costco-sized jar of capers--do you have measurements for cups or ounces of a “jar” of capers? I’m assuming like 1-2 cups but may be totally off
A novice’s question upon reading the recipe: doesn’t the 10 minute+ cook time burn the brown butter? I’ve always heard that, when making brown butter, you need to remove it from the heat when it has browned in order not to burn it. Thanks
Made it according to the recipe, and it is ABSOLUTELY FANTASTIC. As ever with your recipes, so much more than the sum of its parts. I don't care much for dill, capers, vinegar, or slightly crunchy onions, or browned onions. BUT I love this, and it was a hit with the fam. This is why I follow you as a paid subscriber. Keep cooking, Alison.
make this, then make it again. served alongside a roast chicken. since there are only two of us, we had some leftovers. threw the potato salad and the leftover chicken into a big green salad for dinner two days later. salad in salad tastes fantastic.
I am here for #lotsofdill
Yummmmmm
oh man. alison... i feel so lonely & confused here. 'cuz i like me some anchovies and i LOVE savory, sour, briney, salty, mouth-slapping flavors, mis-matching dishes, cheese for days & feeding folks as an expression of love even out of a crappy small apartment (most of my life...) & i mainly just dig your whole approach to life ("food is delicious & stop trying to be thin... just start trying to be happy")...& your whole approach to food ("like, make what you want, don't make what ya DON'T want ya jack-asses!")...& your whole approach to 'entertaining' ("have people you don't hate stop by & nosh on stuff -- you don't have to wear a bra if you don't want to").... & especially your approach to having made some ill-chosen comments in the cancel-culture-y world we live in, where - in truth - we all have to kinda be more thoughtful about each other & our own lens (" i acknowledge my privilege & i definitely need to do some learning, some listening & growing here...").... so.... ALL OF THIS I FIND ADMIRABLE IN YOU, MY FRIEND. ..... But...... BUT.....but.... ( * lowers to a frightened whisper* ).... (...puts on Groucho Glasses so as to be unrecognizable...) ..... i ... i ... really don't like dill. and i like celery EVEN LESS. .... the things i like least to eat in your cookbooks are: dill, celery, mushrooms (fine pureed but no rubbery stuff in my cute little mouth). .... so....... WHAT DO I DO, WHERE DO I GO, WHERE DO I BELONG? .....anyway. I just wanted to be totally honest with you. I love your stuff. But its like starting a reallly cool relationship w/ a really, really cool guy, who announces that he has some kink that you just ... can't... quite... get with.... & you're like... "but i don't wanna lose all the cool potential here...."...... (is that analogy working? i hope my mom doesn't see it).. anyway. peace, kiddo. i gotta go write an article about the latest mass shooting. my heart hurts. food & loved ones are needed at this time. so - do your thing, alison. x. (sophiaevangeline@gmail.com... & on FaceBook: "Mary Hampson Patterson"). :)
Excuse me.... I just need to lay down on the floor here and roll back in forth in ecstasy over IMAGINING eating this potato salad!
Like…a Costco sized jar of capers? 😬 Because I’m pretty much there for it…
This recipe is crazy good. Made it with radishes 90% and 10% potatoes for the taste to go with steelhead baked in olive oil. Had 45 minutes to get everything on the table, and wow. Will make this regularly.
Since my Memorial day BBQ will be delayed until tmrw.... how big is this jar or two of capers? My Trader Joe's jar seems pretty big to me?
I have a Costco-sized jar of capers--do you have measurements for cups or ounces of a “jar” of capers? I’m assuming like 1-2 cups but may be totally off
A novice’s question upon reading the recipe: doesn’t the 10 minute+ cook time burn the brown butter? I’ve always heard that, when making brown butter, you need to remove it from the heat when it has browned in order not to burn it. Thanks
Made it according to the recipe, and it is ABSOLUTELY FANTASTIC. As ever with your recipes, so much more than the sum of its parts. I don't care much for dill, capers, vinegar, or slightly crunchy onions, or browned onions. BUT I love this, and it was a hit with the fam. This is why I follow you as a paid subscriber. Keep cooking, Alison.
I really love how on all of your recipes you include the “do ahead” instructions. It’s so helpful!
Brown butter salmon turned potato salad…YES.
make this, then make it again. served alongside a roast chicken. since there are only two of us, we had some leftovers. threw the potato salad and the leftover chicken into a big green salad for dinner two days later. salad in salad tastes fantastic.
This was really good and super easy to make. I think I might add another 1/8-1/4 cup of mustard next time.