I just can’t get enough of salads this time of year.
My husband’s handiwork, inspired by a Jacques Pepin recipe in the latest issue of Food and Wine. Delicious.
A very fine use of leftover egg whites, this.
The only things in this dinner that weren’t from New England are the salt and the Pimenton de la Vera. Nice.
Ah, Nick’s. Why did we wait so long between visits?
The above was inspired by Marie, and it was just lovely.
Still tweaking my burger recipe. It’s just about there.