Heat the oven to 450ºF.
Although you can enjoy this salad at any time of year, I find that its refreshing crunch is especially welcome in winter, when the foods we (or at least I) eat tend to be of the rich, stick-to-your-ribs sort, such as stews and braises, or oozy baked pasta dishes.
If you cook no other potato recipe in your lifetime, you must try this one. A small amount of turmeric brings out the earthiness and somehow the sweetness of potatoes. This is kind of an upside-down potato casserole with the caramely onions on the bottom rather than the top. A final handful of crisp almonds takes these potatoes over the top.
The yams are best at room temperature and improve with several days in the refrigerator.
A beauty queen of the first order, this dish flies in the face of the old saying, "two peas in a pod." The truth is no two peas are ever the same.
A classic, very spicy Chinese dish that is usually made with minced meat and tofu, but this vegan version still delivers the punch that is associated with the original.
Dressing:
Dressing:
Our wine-making pal, Nan Bailey, is the local Tom Sawyer. At harvest time at her Alexis Bailey Vineyard we are all invited to lunch, but first we have to pick. Kids and bees are everywhere, and appetites build to farmhand stature by noon.