Dec 27, 2021Liked by Kerri Conan

This inspired me to make a salad bowl with our random leftover charcuterie board items: Lettuce, cubed cheddar and pepper Jack, dried cranberries, cut up salami and prosciutto, chopped walnuts, grapes and a vinaigrette made from the vinegar left in the cornichon jar.

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My wife and I eat almost everything in big bowls. Easy to both clean and present in a nice way. The guide Kerri gave to make a bowl is almost identical to that offered in general for cooking by the Milk Street cooling classes in their free improvisational course:


I took the course and found I learned a great deal and it changed my cooking. I seldom use recipes now but just approaches and the course honed the way I did it. Great presenter too. Short 5-7 minute lessons. Bing a bang and well done.

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