Main Ingredient - Arugula
Courtesy of Andrew Dorsey
Photography by Jenna Noel
Photography by Jenna Noel
Courtesy of Jesse Griffiths
Photography by Jody Horton
The culmination of your late-summer planting stares at you from a bowl. What do you do? Treat it simply. The vinaigrette in this recipe is more acidic than normal to balance out a rich meal, but feel free to use less vinegar for a more subtle salad.
Courtesy of Claudia Alarcón
Photography by Jenna Noel
Courtesy of Jesse Griffiths, Dai Due Supper Club
Adapted from Spoonfuls of Germany by Nadia Hassani, published by Hippocrene Books, Inc.
Courtesy of Marcia Ball
Marcia Ball is a four-time Grammy-nominated pianist, vocalist and songwriter who captures the soul of Louisiana, Texas, R & B and honky-tonk with her loveably gritty style. She’s the winner of eight Blues Music Awards. Find out more at marciaball.com.
Marcia Ball is a four-time Grammy-nominated pianist, vocalist and songwriter who captures the soul of Louisiana, Texas, R & B and honky-tonk with her loveably gritty style. She’s the winner of eight Blues Music Awards. Find out more at marciaball.com.
Courtesy of Dai Due Chef Jesse Griffiths
"This is perhaps the best way to enjoy fresh-killed deer or antelope—raw."
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