What I cooked this weekend: An all-American dinner
Gin and tonic made with Hendrick’s gin, Fever Tree tonic water and lemon verbena.
Crudités with red pepper dip (a recipe from former L.A. Times Food section editor Leslie Brenner).
Heirloom tomatoes from the Santa Monica farmers market with goat cheese.
(You can see we were worried someone might go hungry.)
Homemade clover-leaf dinner rolls.
And for dessert, homemade vanilla bean ice cream with Nancy Silverton’s satiny hot fudge sauce.
Readers, it was a wonderful dinner party. I got home at 2 a.m.
It’s never too soon to start planning a welcome home menu. Is it?
-- S. Irene Virbila
Photos: heirloom tomato salad, fried chicken. Credit: S. Irene Virbila/Los Angeles Times.