A Salad Dressing Perfect for Vacation
Plus: A chat with Evan Kleiman + 3 Recipes from Pizza Night
Pizza Friends: Hello from Lake George!
I have yet to make it to the slice shop I mentioned last week, and I have yet to put together a master document with links to all of my favorite tools and equipment. I will soon, but in the meantime, I do have a recipe to share with you, should you find yourself in a rental kitchen with minimal gadgets and many mouths to feed.
If you’ve been in such a situation before, you know that simplicity is the name of the game at the dinner hour. We’ve been steaming corn, grilling chicken, and making very simple salads all week: tomatoes and cucumbers dressed with olive oil and vinegar or chopped Romaine dressed with my Great Aunt Phyllis’s Greek Salad Dressing.
This is my go-to dressing when cooking on vacation because it requires no juicing of citrus or slicing of aromatics, and it calls for 5 basic ingredients you can find in even the most barebones of corner shops. It’s also delicious — it’s the dressing I grew up on, and it’s the one I credit with turning my children into salad lovers.
Friends, if you have any go-to recipes or tricks when cooking on vacation, please share below. Have a great weekend! ☀️☀️🍕🍕🥗🥗
PS: If you’ve never been to Lake George, I can’t recommend it enough. The terrain around the lake itself, which I tried to capture in the photo above but which doesn’t do it justice, truly takes my breath away every summer upon seeing it for the first time. We stay at a place called Stepping Stones.
A Chat with Evan Kleiman + 3 Recipes from Pizza Night.
A few months ago, I had the honor to chat with Evan Kleiman of KCRW’s Good Food. As a longtime fan of Evan’s work, especially the conversations she shares on KCRW, I was thrilled to discover her Substack, Evan’s Food Thoughts, where she shares additional essays, conversations, and thoughts about food.
Listen to our conversation here and find three recipes from Pizza Night here.
Roasted Hatch Chile Pizza with Corn and Oaxaca Cheese:
Melon, Cucumber, and Mint Salad:
Virtual Cooking Class
On Thursday, August 1st from 6-7:15 pm, I’ll be teaching a virtual cooking class on Sicilian and Grandma-style pizzas. I’ll be making three recipes from Pizza Night. This class is part of Milk Street’s summer pizza series, which includes classes taught by Peter Reinhart and J. Kenji Lopez-Alt.
Use PIZZANIGHT15 for 15% off my class.
Love pizza and salad? Find recipes, tips, and tricks in Pizza Night 🍕🍕🥗🥗
Amazon | Barnes and Noble | Books-a-Million | Bookshop.org | Hudson Booksellers | Walmart
My family has been going to Lake George for 60 years. The lake is majestic and anyone who goes MUST get onto the water. I just returned.
This has become my favorite salad dressing to whip up. I even turned it into a Greek themed pasta salad with kalamata olives, feta and all the veggies normally in Greek salad. It was delicious! It even traveled well and spent the night in our cooler. Thanks for such a fabulous and versatile recipe.