Cheddar-Pecan Crisps: Bubbly-Friendly Bites

Summer always brings much to celebrate — delicious pies, sandy beach picnics, sunny farmstands plump with fresh produce.

This July, we have one more thing to toast: the second anniversary of Let’s Lunch, a monthly Twitter lunchdate that began two years ago when three women from Paris, San Diego and New York gathered online over a sudden — and monstrous — shared craving for BLTs.

Since that first lunch, the group has expanded — the Let’s Lunch bunch now includes folks from ParisSydney (yes, Australia), St. Louis, and more. To mark the many feasts we’ve had, we decided to devote July’s lunch to nibbly bits that that go well with champagne.

What to make? I decided to pull out an old favorite …

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Chilled Soup: Those Healing Green Beans


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The Chinese in Singapore are big believers in the healing properties of soups — specifically, “heaty” and “cooling” soups, which either add fire to your body or cool it down, getting just the right balance of Yin and Yang. 

I know it’s sacrilege to say this — and I can already hear the clucking of my Mum and aunts who might actually read this — but I don’t give two hoots about heaty or cooling.

The most important question for me always is, “Does it taste good?”

And with green bean soup, the answer is: Yes, oh yes.

Despite my love for this sweet soup, I’ve never known how to make it. So, when my Let’s Lunch friends, a group of intrepid cooks spread across two continents who’ve been staging virtual lunchdates, suggested that we make a chilled soup for our next meal, I jumped at the excuse to learn my mother’s recipe.

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Burgers: A Marriage of Shrimp & Tofu


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I now appear to have a regular lunch date with a gregarious bunch of new friends.

We love to cook and we love talking about cooking — so this little thing about never having met hasn’t exactly stood in the way of our growing friendships.

It all began with a lazy Sunday morning conversation on Twitter when three women, one in Paris, one in San Diego, and one in New York, started craving BLT sandwiches. That blossomed into our first intercontinental BLT lunchdate, which nudged us to new levels of creativity.

Ellise in Paris made a beautiful BLT with chipotle mayonnaise and Poilane bread and Karen in Atlanta created a mouthwatering grilled fontina cheese BLT. Nicole in San Diego actually baked a truly unusual Basque sheepherder’s bread for her BLT. (You’ve got to check out Nicole’s sheepherder’s bread pictures — it was a yeasty architectural wonder if I ever saw one.)

Our virtual lunch left us (temporarily) sated — but hungry for more.

So, for our next lunch, we decided to tackle another standard: Burgers.

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New York, Paris, San Diego, Bacon


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It began with three women — one in New York, one in Paris, one in San Diego.

Although they lived far, far apart and had never met, they had one thing in common: a deep love for bacon.

“I was just thinking how nice a BLT would be. I only have the L & T, however,” lamented Ellise in Paris.

“And I have the B but not the L and T. Come on over-we’ll combine them … ” I, the New Yorker, said.

“You know, I already bought bacon and tomatoes and was planning on a BLT soon for lunch!” said Nicole in San Diego.

And that, folks, was how our intercontinental BLT lunchdate was hatched. 

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