In some ways, the Pimm’s Cup is Britain’s answer to America’s sherry cobbler, given its scant alcohol content and flashy garnish game.
“Use a Spoon” Chopped Salad
When Paul Newman and I agreed to open Dressing Room, one of his first requests was that there always be a really good chopped salad on the menu. He loved an array of flavors and textures in each bite. This version is seasonal, fresh and delicious.
Tomato, Vegetable, and Mozzarella Salad
The sweetness of a summer ripe tomato combined with the subtle saltiness of fresh mozzarella is heaven.
Chris couldn’t resist pulling out one of his many slow cookers when he found a mixed bag of soup beans… 16 varieties in one bag. The directions are easy: Cook the beans, chop some veggies, mix the dressing, and toss.
Authentic Andalusian Gazpacho
We’ve heard a lot from friends about contributor Alex Province’s gazpacho, a recipe he traces back through generations of his family in Spain. It’s a winner, the real deal, featuring ripe tomatoes, extra virgin olive oil, garlic, and salt all combined in a simple blender (or food processor). Use the best tomatoes you can get […]
Tantalizing Grilled Tandoori Chicken with Cooling Mint-Yogurt Sauce
The best Indian food involves hours of work and a million ingredients, almost always worth the time and effort. But two years ago we stumbled on a simpler version of Tandoori Chicken, and loved the result. (The tandoor is the wood-fired clay oven used by Indian cooks to make moist meat and beautiful breads.) The […]