Friday Favorites
Super Simple Salad Dressing, a light weekend read and grateful for you all!
Welcome to Friday Favorites! I can’t wait to share this week’s scoop. This is a *very quick* glimpse of my week that goes out to all subscribers. I’ll include a fan-favorite recipe we made in a cooking class, something I’m watching, reading, or listening to, a recent find, and a “win for the week.
What I’m Cooking
Make a batch of Super Simple Salad Dressing now to prep for Thanksgiving. There are two key parts to this recipe:
Soak the shallots or garlic (whichever you decide to use) in vinegar for at least 10 minutes before adding any other ingredients. The vinegar will mellow out the strong, raw flavor of the aromatis.
Use good quality extra virgin olive oil. When you use good oil, the dressing can solidify slightly in the refrigerator because the oil has more solids. Just let it sit at room temperature and shake it up before using.
Here's an Instagram video showing how to make it. I like to make a double batch in my Zwilling blender (the blender base can be switched out with a lid with a pourable spout). Blending the ingredients turns the dressing into a slightly creamy variation.
What I’m Reading
I'm reading a romantic comedy set in Bath, and it's sort of like a mini vacation. The main character works as a journalist at a city magazine, and it takes me back to my time working at 7x7 Magazine in San Francisco, where I wrote about food, restaurants, and travel (circa 2001). As I read, I’m picturing the interior of our downtown office space. This book was a rec from Beach Reads and Bubbly, who I love following on IG.
Recent Purchase
This fall, I bought a second Instant Pot for a Basics cooking class about pressure cooking. I'm not suggesting anyone but a culinary instructor or food writer needs more than one Instant Pot, but my new one has a much better pressure valve and a "start" button! That intuitive functionality will only be exciting to people with OG Instant Pots. I can't tell you how many minutes of my life I wasted looking for the "start" button on my old one.
This Week’s Win
One night this week, I was disappointed about a work-related situation and a little frustrated. I'm sure I was being hard on myself, but I felt defeated. I've worked in food media for over 20 years, writing for websites, newspapers, and national magazines and appearing on several lifestyle TV segments. I’m annoying myself listing out my background that way, but I also need to remind myself that I deserve to be here. There’s no term I bristle at more than “blogger” or “influencer.” Anyway, this week, I had a cookbook table at a local bookfair, and dozens of people stopped to tell me they love my recipes, appreciate the cooking tips I share, or use my travel guides. Those kind words lifted me so much. I'm grateful for this community! Even if I don’t get included in roundups like these.
Order my award-winning cookbook, Dinner is Done! It includes over 100 weeknight and family-friendly recipes, including chapters on meatless mains, fish and sauces, appetizers and snacks, cocktails, desserts and more.
Hi Marcia! I found you back during the pandemic and while I haven’t been able to sign up for in-person classes as I’m in San Antonio, I love getting your newsletters and checking out the helpful hints and recipes you pass along. They’re a little treat in my inbox that help me realize cooking and entertaining for friends and family doesn’t have to be stressful or overly complicated. Keep doing what you’re doing!
I love all your recipes!! They are easy to read and a good go to for quick nights. Thank you!!! Your banana snack bread is on repeat and dangerously good!!