Monday 29 July
Once again, we picked a batch of
Garden of Eden beans off their poles, and just put them in the poaching liquid we
cooked some Napa sausages in.
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2013
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August
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- (Crab)cakes and (K)ale
- Chicken and Zephyr Squash with Tomato Sorrel Sauce
- GLBTs
- Crab Salad in Avocados
- Eggplant Parmesan
- Roast Chicken and Root Vegetables
- Branzini with Pole Beans Vinaigrette
- Linguiça with Peppers and Onions
- Shrimp with Tomatoes and Herbs
- Brunch for Dinner
- Pole Beans and Ham with Roast Pork
- Zephyr Squash and Feta Pancakes
- Roast Pork with Cantaloupe Salad
- Chiles Rellenos with Tomatillo Salsa
- Tuna Tonnato and Kale Salad
- Lamb Hash
- Fried Baby Artichokes with Stuffed Squash Blossoms
- Roast Pork and Watermelon Salad
- Pork Tonnato and Golden Beets
- Garden Party Potluck
- Scotch Broth
- Chinese Long Beans with Pork
- Eggplant Scamorza Pasta
- Sliced Lamb and Greek Salads
- Broccoflower and Tuna Salad
- Corn and Poblano Casserole
- Penne alla Saffi, with LumenoCity
- Provençal Lamb and Asparagus
- Beet Caprese and Squash Blossoms
- Tuscan Wine Dinner at Mick & Mack's
- Chicken with Mushrooms and Cream
- Fusilli with Beet Greens
- Napas and Green Beans
- Roast Chicken and Corn on the Cob
- La Poste, Clifton
- Jewish Nachos
- Pork Medallions with Garden Beans
- Zephyr Carbonara
- Ribeye Steak with Mashed Potatoes and Horseradish ...
- Tuna Steaks with Sorrel Sauce and Zephyr Squash
- Home to Ravioli
- Layover in New York City: Red Egg
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August
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About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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