From Katherine, our Creative Director...
I always begin the new year in hibernation. I close the door to my personal space and get my hermit on. In part, it is a righting mechanism to balance out all of the hub bub (and bubbly) that is the holiday season. As I get older and my people require less of me, this hunkered down period has become a time of rediscovering my happy places.
This year my happy place is collecting recipes. I am one of those people that finds the narrative of a good cookbook more compelling than any work of fiction. I laughed and cried my way through Sarah Foster’s new cookbook, Foster’s Market Favorites. It has a biscuit on the front that is so beautiful it hurts. And I am currently devouring Huckleberry, written by L.A. restauranteur and darling chef du jour, Zoe Nathan. The post-it note flags are flying all through those pages.
I also have friends that are amazing cooks. We regularly share our own go-to favorites. The problem is remembering when Jenny J. sent her green goddess dressing and where I stashed it in the ether. A thorough search through email, a printer and a reliable old-timey 3-ring binder with page protectors has me set with a month’s worth of supper ideas at my fingertips. (Scroll to the bottom for the aforementioned goddess-worthy dressing.)
Then there is my mother. I made her pinky promise that she would start writing down our classic family dishes on some actual, for real recipe cards that I gave her for Christmas. I have a small stack of cards she made for me when I graduated from college and was starting out on my own. I cherish them and that familiar handwriting is the most beautiful art I own. Time to collect more art. To view a treasured piece in my collection, scroll down. And also, this is the best cornbread recipe ever. EVER!
Beginning the new year in a happy place makes more sense to me than resolutions. I have never been good at keeping promises with myself. I cheat at solitaire! I prefer to get reacquainted with a bit of myself and this year’s bit has been baked in a buttery crust and bubbles over with savory goodness.
Green Goddess Dressing (adapted from Hugh Acheson)
1 teaspoon chopped anchovies (I use paste for convenience)
1/4 cup parsley
1 tablespoon fresh chives... or tops of green onions which I always have around
1 teaspoon fresh taragon
1 teaspoon fresh thyme... I cheat only on this herb, and use dried
1/2 cup mayo
1/4 cup whole milk yogurt
1 tablesppon champagne vinegar
1 juice of half lemon salt and pepper
Put all ingredients in the food processor and blend.
Note: I triple this recipe, and add a lot more fresh herbs than are listed, but in this proportion. Enjoy! I know I just did with a pint of cherry tomatoes. I am going to be hating it later!