A DARING, POST-ECLIPSE SALAD
Plus Spring Chicken Dinners, a Live Cooking Class, and a treat for paid subscribers!
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Hi friends!
It’s eclipse day, and though this might not reach you until Tuesday when I push send (I’m getting a lot of OOO responses as I write), everyone I know is in a sunny or at least curious disposition. Spring is inching into our yards and spirits, and it’s time we start cooking like it.
Today’s intro will be brief because I have announcements and more to share this week. For today, I want to get this gorgeous, versatile recipe into your hands because it will go with almost any meal you’re making right now: rib-eye dinner, baked fish, roasted vegetables, saucy chicken—you name it.
On Easter weekend, while braising short ribs and baking basque cheesecake, my dear friend Doris texted to ask what she could bring. SALAD! I said and sent her the above photo as if only pink lettuce would do. Luckily, she has a good sense of humor.
Raddichio Rosa (Pink Raddichio) or the yellow speckled Radicchio di Castelfranco pictured above are gorgeous, though not the clincher for this recipe. Unless you grow them, they’re not easy to find, so don’t get caught up on it (read more about radicchio varieties here). What is important—what makes this salad go well with almost any spring meal—is the thinly sliced radishes and the heavy lean into lemon, capers, and dill. The walnuts weave in nicely with their signature crunch (toasted, please!). And this is a moment for the best olive oil you have in-house; be lavish. (RECIPE, BELOW). It would go exceptionally nicely with this chicken dinner.
LIVE COOKING
NEWS! ⚡ Last spring, I shared the recipes for two spring chicken dinners we count on regularly around her during mud season (that’s East Coaster for the stretch between the snow melt and the first stone fruits on the trees). These hit the mark on the phrase Winner Winner Chicken Dinner, and feel worthy of a LIVE CLASS: as in, me and you, cooking together in our own kitchens!
In my New Year’s Survey, many of you asked for online classes, and most asked for them to be on a Sunday. A good half of you asked to cook dinner together (the other half asked for Hungarian recipes OR sweets/treats—we’ll get to you!). Finally, we’ve found a date!
✨ APRIL 21, 2024 at 5 PM EST / 2 PM PST //. REGISTER, HERE
I’m excited to invite you into my kitchen after years of a hiatus on this kind of thing. It will be cozy, unfussy, casual, and intimate—almost like our own little dinner party, where you can pour wine or tea (or whatever you drink) and ask any and all questions while we cook.
We’ve priced it well under the cost of dinner for two in a restaurant and far below the cost of most in-person cooking classes you might attend. You can come in your Sunday best or your fresh-from-yardwork sweats with you and ANYONE else in your house who wants to join in (perks on online classes: you don’t have to pay extra for a second, third, or even fifth member of your household to attend with you!).
We’ll each cook one dinner to eat right away and one to get ahead for the week. Hopefully, you can eat with your family or friends right afterward, while I Sunday supper with mine!
OTHER DETAILS:
You only need a phone, iPad, or computer to join
You can pay per class; no memberships required
You will have access to a downloadable PDF with recipes and other chicken intel a week before class starts so you can shop.
Recipes we’ll be making: Oven Baked Chicken with Lemon and Olives and classic French Chicken Pot-Au-Feu
Here’s the great news for paying subscribers: as a thank you for your support over the last many months/years (some of you have been paying subscribers from the get-go—THANK YOU!), I invite you to attend the first class for free. Please mark your cal and join in, and leave me a comment below if you’d like to attend. I’d love to see ALL of you there—there’s room for everyone!!
Now, on to the recipe. Enjoy, and I hope to see you on the other side of the screen very soon.
xx
Sarah
This letter wouldn’t be possible without YOU! Thank you for being here and enormous thanks to all who choose to support my work with a paid subscription.
