Julia Sherman, Author at Honest Cooking

Julia Sherman

I am an artist and a photographer, but when I am not making art in my studio, I am growing my own vegetables, eating salad, and feeding salad to my creative friends. I find people whose work I admire, I cook with them, share a meal, and take their photo. Like me, all of these influencers in their respective fields use their kitchen as a creative sanctuary, a place where they can “make something” that is easily shared with others.

Coal-Charred Beets

Sweet beets are taken to a new level when they are charred and served simply with olive oil and salt.

Tostadas and a Trip Through Ensenada

From tasting menus and refined tostadas to roadside carnitas, take an edible tour through Ensenada, Mexico.

Cilantro and Snap Pea Salad with Peanuts and Fried Shallots

A simple cilantro salad with crunchy snap peas, peanuts, and fried shallots is a delicious bite on its own, but would also be a great topping to sticky rice, fish, or noodles.

Scallops a la Chalaca

For a refreshing appetizer, serve fresh scallops with a bright onion, tomato, and lime juice topping.

Radish Salad and Smoked Salmon Toast

Inspired in Spain, this radish and herb salad is best served atop toast with smoked salmon, prosciutto or salty cheeses.

Stone Fruit and Mozzarella Di Buffala Salad

This is a perfect summer salad using ripe stone fruit in the market right now. It is so simple, you can’t mess it up, just be sure to use the best farmer’s market peaches.

Sally Eason’s Smoked Trout and Radish Salad

Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.