One ham. Two veggies. One risotto, with butternut squash. Two homemade ice cream flavors, and a big apple crisp. Such were the simple delicacies on the table last night for Sixpoint’s annual holiday party for staff. Does it sound a little slim? If there’s anything I’ve learned about cooking for groups this year, it’s to [...]

What a luxurious working-day lunch. It’s casual and uncomplicated to make — an open-faced sandwich — but on top of this bread lies slices of home-cured wild-caught red Alaska salmon surrounded by jewels from the garden. Funny to think that cured salmon (not smoked, but similar in texture and taste, sans smokiness) was once a [...]

What a luxurious working-day lunch. It’s casual and uncomplicated to make — an open-faced sandwich — but on top of this bread lies slices of home-cured wild-caught red Alaska salmon surrounded by jewels from the garden. Funny to think that cured salmon (not smoked, but similar in texture and taste, sans smokiness) was once a [...]