• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Guilt-free Chicken Salad (serves four)

  three whole bone-in chicken breasts
  salt and pep­per
  half stick of butter

  1 large bag or bunch of baby spinach, or mixed leaf salad
  8 very small toma­toes (prefer­ably on the vine)
  1 avo­cado, sliced pret­tily
  dress­ing of your choice

  Place 1/4 stick but­ter on each chicken breast and salt and pep­per it. Roast at 425 degrees for an hour, then five min­utes under the broiler or until nice and crispy (if you really want it a diet salad, remove the skin after roast­ing; remov­ing it before roast­ing will make it dry out). While the chicken cools, arrange the greens on a large plat­ter, pre­pare your avo­cado, quar­ter the toma­toes and mix your dress­ing. Remem­ber this basic rule, taught to me by the mother of the French fam­ily I lived with when I was six­teen, never for­got­ten. Three parts oil to one part vine­gar (or other acidic liq­uid like fruit juice. Then you can add what­ever other things occur to you with aban­don (mus­tard, Tabasco, mayo, pesto, you name it). Slice the chicken breasts and arrange them on the greens, then scat­ter the toma­toes and avo­cado all over and around. Driz­zle a min­i­mum of dress­ing on just before serving.

  After din­ner, if you’re feel­ing at all energetic,…

  read the rest of this recipe

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