Spicy Pickled Beets: Holiday Crunch


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I've had the great fortune of not having to worry about making my own lunch recently.

Up in the woods of Saratoga Springs, N.Y., I wake up every day to breakfast and a prepared lunchbox, courtesy of a precious place that graciously gives artists (and misfits like me) space, time and food to create. (You can donate to the cause here. No, really. DO IT.)

I haven't forgotten my Let's Lunch friends, though — so, just for a day, I'm coming out of seclusion to share a recipe for a holiday side that's a true knockout: Spicy pickled beets …

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Broccoli-Slaw Salad: One Tasty Memento


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Every relationship has its souvenirs — a card, a necklace, letters from afar.

I’ve discarded more than I can recall over the years but there’s one that I hold so precious and pull out so often that it’s riddled with the marks of a well-worn life: oil splatters, vinegar stains, bits of grainy powder now glued to its surface for all eternity.

It’s a recipe for broccoli slaw salad — lovingly shared by the very sweet mother of an old boyfriend. I first received it in the 1990s when I was just starting to cook and this was one of just three things I knew how to make.

Years later, my culinary repertoire has expanded, yet I still return to this recipe time and again. It’s incredibly easy to assemble for weeknight dinners and last-minute summer cookouts — and tasty, to boot. And because its ingredients include nuts and seeds, it also makes for an especially lovely fall salad. (Yes, it goes well with turkey, too.)

So, when my Let’s Lunch group, a gang of intrepid cooks spread out from San Diego to Paris who have a virtual lunchdate once a month, decided to do fall salads for October, once again, out came Mrs. Nak’s recipe.

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