Salade Nicoise Californian with Creamy Lemon Vinaigrette

All This and Romaine Too

Recipe inspired by the Lunch Box

Oddly enough, American versions of Salade Nicoise have evolved so much that they’re no longer Nicoise. Readers who are versant in French (I’m not) know that Nicoise means from Nice, the largest city on the French Riviera. In Nice, Salade Nicoise always contains local Cailletier olives, cured in a salty olive oil brine. The original recipe that I altered, like many American recipes, contains no olives at all. So I needed to add some high quality, salty, oily olives.

Artichokes with Ravigote Sauce

A Beautiful Combination

Recipe inspired by The Complete Book of Herbs

Even though I had no idea what it means, ravigote is a compelling word, especially when pronounced with a French accent. According to the Huffington Post Food Encyclopedia, ravigote is derived from the verb ravigoter, meaning “to perk up,” also translated as “to give new life to.” There are two types of ravigote: warm and cold. This recipe is for a cold ravigote, which is essentially a highly flavored vinaigrette. Ravigote is often used as a topping for fish and meat, and occasionally vegetables.

Carciofi alla Romana: Italian Artichokes with Mint & Parsley

Just a Few Simple, Fresh Ingredients

Recipe by Elizabeth Minchilli

Is there ever a point in reinventing the wheel, in recreating what already works? That depends on how much you might improve it and in how much time. Often in the recipe realm we can add interest or healthfulness by changing things up. But sometimes the original recipe is so authentic that we don’t want to mess with it. This recipe, for example.

Vegetarian Spinach Salad with Dijon Vinaigrette

Jae's Potluck Idea

Recipe by Jae and Robin

A few years back, I was completely socially inept. Not only was I unable to make conversation at parties, I was absolutely clueless about what kind of food to bring to these gatherings. So many foods seemed unacceptable: chips and salsa were brought by too many people already, anything with meat was a faux pas if a vegetarian accidentally ate it, shellfish was suspect by individuals who thought it might not be cooked sufficiently, beer was assumed to accompany something else, and the ramen and veggies that I largely subsisted on rapidly deteriorated in texture as the evening progressed.  Because I wanted to mingle with others, I asked my few girlfriends what to do.

Steamed Artichokes with Lemon Sauce

Steamed Artichokes for Two

Artichoke Recipe by Devon
Sauce Recipe adapted from “Cooking by the Seasons” by Karri Ann Allrich

My friend Devon. We lost each other when she moved away, then found each other again one night at a local coffeehouse when she moved back. She taught me how to steam artichokes during our many dinners together, then she suddenly moved away  again. We’ve been parted long enough. Where will we meet again?