[Welcome to Stacie, who will be writing for us once a week from the west coast, bringing local tips and news from her LA kitchen.]
It’s summer which means heirloom season is here, and I try to celebrate this seasonal blessing every day. This year I planted my own modest garden of the brandy vine and husky red variety that I bought at the Mel and Rose, pick up some fresh, melt-in-your-mouth buffalo mozzarella and slice the cheese and the tomato. Add some basil ribbons, olive oil and a little salt.
You’ll be smiling too, I promise.