In celebration of the abundance of greens–and dear, old friends–I made this raspberry-walnut oil salad dressing for the first time in decades.
I am a food journalist living in rural Oregon. Inspired by the the landscape, culture and people who produce our food, I write cooking, travel and lifestyle articles and essays.
- Eating Alone in Italy – Leite’s Culinaria, April 2013
- The Culinate Interview: Daphne Miller – Culinate, May 2012
- Five Ways Butchery Books Can Make You a Better Cook – Zester Daily, May 2013
From Rural Eating Blog
Yesterday, Cece turned 5. I turned on my email auto-responder to spend the day immersed in her world. We made cakes and she taught me stuff.
Poaching is so simple, a quite method that feels like coaxing the food into a state of being cooked. And you’re rewarded with chicken salad like this.