Food & Wine (June 2012)
When we invited Jim and a friend over for a celebratory graduation dinner, we knew the star of the show would be Jim's all-time favorite cake. The cake takes several days to prepare, and in our minds, the rest of the meal was just us biding time until we got to dessert, so we wanted to keep everything simple. Plus, we wanted to be able to enjoy the time with our friends and not be either in the kitchen or at the grill the entire evening, so we sought out recipes
We had already decided to make a Quinoa Salad with Asparagus, Edamame, and Radish, and knew that we wanted a protein that would pair nicely with it, but also something that would also offer some bigger flavors. For that, we turned to Food & Wine.