Friday 15 August
Our simple standard in a green
shade, made with chopped zucchini, light green banana pepper, scallion, chervil, and
goat cheese, plus the usual topping of pecorino romano.
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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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2014
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August
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- Roast Chicken with Potatoes and Carrots
- Campanelle with Mediterranean Flavors
- Bubbly Wine Tasting at Mick and Mack's
- Melon Soup and Spanish Potato Salad
- Beans 'n' Beets
- Albacore with Corn Salsa and Jicama Salad
- Pork Saltimbocca with Pattypan Squash
- Findlay Market Feast
- Spaghetti Carbonara
- Nectar, Cincinnati
- Chicken Legs and Caponata
- Linguiça and Borlotti
- Bigg Steak with Jicama-Orange Salad
- Indoor Picnic with Liz
- Steam-baked Chicken with Potatoes and Carrots
- Crab and Mushroom Gâteau de crêpes
- Albacore with Fennel Pollen and Salad
- Chicken Paprikash
- Chiles Rellenos with Tomatillo Salsa
- Cold Quenelles and Salads
- Chicken and Mushrooms
- Sole-Salmon Quenelles with Tomato Cream
- Gnocchi alla Gorgonzola
- Sole with Sorrel and Watermelon Salad
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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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