Food & Wine (October 2014)
Zach's parents were in town for a visit this past weekend and we had a great time together. We toured a wonderful art museum, had an excellent dinner at Buck's Fishing and Camping to celebrate Zach's mom's birthday, and generally just enjoyed walking around the city on a gorgeous early autumn weekend.
We also cooked at home. We made a not-that-special, help-us-eat-some-of-our-CSA-vegetables dinner when they arrived on Thursday.
But for Saturday night, we wanted to try some new recipes we'd dog-eared in some of our latest food magazines.
We had zeroed in on this Grilled Fig Salad with Spiced Cashews from Food & Wine. The magazine stamped this the "Salad of the Month." We loved the idea of the unusual ingredient combinations, along with other little twists, like using Chinese Five-Spice to flavor the cashews.
But this salad turned out to be a bit of a disappointment. Let's talk about how to fix it.