Love your new place and kitchen!! These salads combine all of my favorite veggies! Looking forward to more of your amazing recipes from your beautiful kitchen! Started my week with chicken cutlets and peach cobbler (so amazing!) Your recipe for the shortcake/cobbler dough is simple and comes out great each time!!
Re Salad #1, I inherited a version of this potato salad from my mom and love it because it's mayo-less (the school glue of food). I ramp up the acid but counter that with exponentially more olive oil than you use (not a drowning amount, to be clear, but if not mixed properly, a bit of it can be found at the bottom of the bowl). I find that it really complements the creaminess of the potatoes.
Are you going easy on the olive oil to foreground the acid, or is there another reason for the light application?
I loved the potato salad, but the next day, today, it has turned quite bitter. I suspect this is because of the lemon pith— what am I doing wrong? Can I salvage it still? Or does it just need to be eaten the same day?
I would have no idea how you come up with all of these recipes……but for someone who has been cooking for 57 years(my god) they are a breath of fresh air. Two of the three salads tonight….wow. Thank you so much.
I just made the tomato salad with 3 or 4 🤔 varieties from my tiny garden and it was amazing! Such a different flavor! It kinda mixed with some saffron basmati rice on the plate and it was fantastic!
The tomato salad with toasted fennel and anchovies is the "bomb!" Nice to have an alternative to caprese. I've added feta and peaches to the mix and have used the dressing over sauteed zucchini/corn. Perfect summer offering!
Mmmmm!!!!
Wow Alison, you look jaw-droppingly beautiful in your kitchen tour intro!
I hope this new apartment brings you good luck and the love you so deserve.
Not one, not two, but three!!! And they all look incredible. The fridge, so happy for you. Thanks for the great recipes.
Love your new place and kitchen!! These salads combine all of my favorite veggies! Looking forward to more of your amazing recipes from your beautiful kitchen! Started my week with chicken cutlets and peach cobbler (so amazing!) Your recipe for the shortcake/cobbler dough is simple and comes out great each time!!
Re Salad #1, I inherited a version of this potato salad from my mom and love it because it's mayo-less (the school glue of food). I ramp up the acid but counter that with exponentially more olive oil than you use (not a drowning amount, to be clear, but if not mixed properly, a bit of it can be found at the bottom of the bowl). I find that it really complements the creaminess of the potatoes.
Are you going easy on the olive oil to foreground the acid, or is there another reason for the light application?
are you using regular brown anchovies for the salad or something fancier? Excited to funk up some tomatoes!
I loved the potato salad, but the next day, today, it has turned quite bitter. I suspect this is because of the lemon pith— what am I doing wrong? Can I salvage it still? Or does it just need to be eaten the same day?
I would have no idea how you come up with all of these recipes……but for someone who has been cooking for 57 years(my god) they are a breath of fresh air. Two of the three salads tonight….wow. Thank you so much.
Any chance you could start adding metric units?
Having people over as an excuse to make these three salads. Sneaking tastes of potato salad as it sits in fridge - so delicious!
@Alison the PDF version recipe of the potato salad does NOT mention adding the olive oil. The substack text does.
Potato Salad day 2: Fry it like hash browns and have it with eggs. Amazing!
I just made the tomato salad with 3 or 4 🤔 varieties from my tiny garden and it was amazing! Such a different flavor! It kinda mixed with some saffron basmati rice on the plate and it was fantastic!
The tomato salad with toasted fennel and anchovies is the "bomb!" Nice to have an alternative to caprese. I've added feta and peaches to the mix and have used the dressing over sauteed zucchini/corn. Perfect summer offering!
You never dressed the cucumber salad with sesame oil? (In the video)