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“Despite its delicate look, watercress packs a peppery punch. It’s similar to arugula, but with even more pep and zing. Though my first experiences with watercress were in creamy soup, which dulled its signature spiciness, it’s this pepper-forward flavor profile that makes watercress an excellent candidate for fresh pesto.”
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“In these first few gratefully gobbled-up moments of spring produce and clement weather, some of us tend to go overboard with our market purchases or U-Pick hauls. (Speaking for my friends, of course.) And while there’s always pie or jam or eating entire pints at the kitchen counter, we can also help manage our extravagant piles of produce the old-fashioned way: by turning them into a strawberry shrub.”
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“I know, you’re shaking your head and saying to yourself, ‘but half the fun of vacation is eating new things!’ And I agree with you completely—that is a big part of the reason we travel. But because of the other reasons we travel: namely, that we’re often heading to less-populated places as part of our trips, a breakfast and snack stash has become indispensable.”
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“If you’re a fan of the Disney-ish oversaturated, heightened sense of reality that comes with the tiki experience, you’ll dig everything about Three Dots and a Dash. If you yearn for rustic island escapism and the breezy vibe of a hideaway spot, you’ll feel right at home at Lost Lake. Me? I love both in equal measure, and would never think about choosing one Chicago tiki bar over the other. The city is big enough for both of them.”
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“In the spirit of this opposites-attract friendship, I bring you two dishes that pair fiery spice with chilly coolness in the form of oysters—an iconic food found on the shores of both New England and Virginia, and which no doubt would have been slurped down by both parties during their lifetime.”
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