The Fourth of July is right around the corner, so here is a picnic/barbecue-worthy recipe to hopefully inspire you.
Potato salad is a staple for a lot of summer picnics, and many people think that means lots of mayonnaise, eggs, calories—and guilt.
Personally, I prefer the French style of potato salad, which is made with a vinaigrette instead of a heavy mayonnaise dressing. The advantages: There is less worry about food spoiling, and it’s better for you. Potatoes are a good source of vitamin C. Continue reading
I’ve been busy catering parties for the past couple of weeks, so I thought that instead of posting a recipe today I would simply share some of the photographs I’ve taken at different events. Continue reading
As promised earlier this week, here’s a recipe that makes a wonderful accompaniment to my Marinated Tri-tip Steak recipe posted on Tuesday.
A client of mine found this recipe online, and I modified it a bit to suit my tastes. The original recipe calls for raisins; I like currants. I’ve also tried making it—and liked it—with almonds, blueberries, and orange zest. Continue reading