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All the Possibilities

Renée Robinson

I have a short and simple philosophy regarding cooking: Concentrate on one great dish at a time. This may be the main course, a side dish, a salad, bread, or a dessert. But keep everything else simple. This way you’re not overwhelmed when trying to get dinner on the table. And that one particular dish will likely be the high point of the meal. This way of cooking keeps my meals exciting and keeps cooking from feeling like a drudge. It’s how I’ve been doing it for decades and it is why I still love to cook. 

Stick around and you’re going to see plenty of surprising and interesting salads. My salads are never an afterthought. Many times I plan the meal around the salad because I find it to be the most fun place to include unexpected additions to a meal. Flavored vinegars, interesting oils, an unexpected spice, and all kinds of fruits are commonly found in my salads. A simply grilled meat, crusty bread and a really great salad is a common theme for meals in my home. 

I have a weakness for excellent desserts and will keep the rest of the meal simple and light so the dessert can be fully enjoyed and appreciated. A freshly baked pie is cause for celebration in my home. If the main course is the star of the show, perhaps I will accompany it with simple rice, and a quickly steamed vegetable, so that the flavors of the main course can truly shine. I’m also a big believer in leftovers. Those days when we’re enjoying leftovers for dinner free me up to have time to bake.

Spending time with a highly anticipated new cookbook is one of the great joys of my life. Gaining new perspectives from every corner of the globe enriches my appreciation and understanding of what can be achieved in our kitchens. Learning from others informs my understanding and enables my creativity to expand. Is cooking an art form? A craft? I’m not certain, but I think it’s both. You need some basic skills and then you’re free to explore whatever strikes your fancy. There will never be enough hours in the day to try out all my ideas and that’s not a bad thing because it keeps me endlessly fascinated with all the possibilities. 

There’s an overload of available recipes out there, and choosing amongst them can be overwhelming. I promise I will only post recipes I’ve actually made and can attest to their success. Many will be my own recipes, while some will be my latest finds from other sources. Please, take on just one recipe at a time so you can enjoy the adventure. 

I welcome all comments. I want to hear about your experiences with my recipes and will be happy to answer your questions.

On that note, I welcome you to The Salted Potato. Let the fun begin!

– Renée Robinson

38 Responses

  1. So excited to find your blog, and see all your wonderful recipes and pictures. Big thank you to Sherie Robbins for mentioning it in one of her Milk Street post.

    1. Thank you, Cynthia. I’m so happy to see you here! I’ve only been up and running a little over a month, but I’m having a ball and hope you’ll enjoy it, too. And yes, Sherie Robins is The Best!!

    1. Thank you so much, Nancy. I’m hoping to have a lot of fun sharing recipes, answering questions, and talking about all sorts of things. So happy to see you here. You’re very welcome!

  2. Congratulations on your fabulous and beautiful blog, Renee! Looking forward to following your cooking adventures here as well!

  3. I am so excited! I follow you on Milk Street. I love your stories, recipes, and experiences. I am having a small dinner party in My almost finished being remodeled kitchen. The meal is simple, but I am looking for one smashing success to go with salmon and salad etc. I stumbled upon your pistachio carrot recipe. Luckily I have enough time to make the oil. How long does the oil last prior to use? I will let you know how it turns out.

    1. I’m so happy to see you here, Laurie! Thank you so much for the very kind words. As to the pistachio oil, after it sits out overnight, it is then refrigerated and will last for at least a couple of weeks. Good luck with your dinner party and enjoy that new kitchen! It sounds wonderful!

  4. So excited to have found your site! I always enjoy your writing and enthusiasm for all things food and I am continually in awe over all your beautiful dishes. I look forward to seeing more on The Salted Potato. Happy Cooking.

    1. Thank you so much, Stephanie! I’m so glad to see you here and hope you enjoy it. And Happy Cooking to You!

  5. So exited to find this blog, this is going to be fun Renee!! Been stalking you on Milk Street for about a year I love that you have your own site now for your inspiring dishes.

    1. It’s so good to see you here, Roberta!I finally decided to throw my hat into the food blog world and think it’s going to be a lot of fun. So happy to have you along for the ride. Thank you!

      1. If it wasn’t for Sherie mentioning your blog yesterday I wouldn’t have known. When she mentioned it I had to come over here right away.

        1. Well, I’m so happy you made your way here, Roberta. I hope you enjoy it. I’ve only been up and running for a few weeks and it’s been a lot of fun. A lot more recipes to come. If you ever have any questions, I’m happy to answer and help in any way I can.

  6. I am so excited to follow you here. Your site is beautiful, well organized, and full of inspiring ideas for delicious meals. Can’t wait to see what you do next!

    1. Thank you so much, Dianne.
      It’s only been live for a few weeks, so I’ll have a lot more recipes as time goes on. I’m so happy you enjoy it and here’s a hearty welcome!

  7. I’m so glad to find that you have a Blog, Renee. I love reading your cooking experiences on the Nook Street group oh, and I’m certain that this will only add additional cooking excitement into my life.

    1. Hi, Janet!! I’m so happy you found your way here. I’m thinking we’ll be having fun. Thank you so much!

  8. Mama Mia, I’m so excited to find this, Renee! Ben following you on milk street forever. Congratulations on a great site!

    1. Thank you so much!! I just launched the site 2 weeks ago and I’m having a ball. Hope you enjoy it and I’m so happy to see you here!

    1. Thank you so much, Claire. It is most definitely an adventure and I’m glad you’ll be along for the ride!

    1. I’m so happy to see you here, Chris! My blog is only 2 weeks old, so I’m just getting started, but think it’s going to be a lot of fun. Thank you!!

  9. You’re off to a great start! It’s fun to tag along on your blog.
    Maybe now that we’re socializing with friends again, we’ll do more cooking. I know you’ll
    Inspire new techniques and culinary combinations to try.

    1. Thank you so much, Jana! This is all brand new for me and I’m having a ball so far. So happy to see you here and Happy Cooking!

    1. Thank you, Tracy! I’m so happy to see you here. I only launched the blog 2 weeks ago, so it’s really brand new. I think it’s going to be a lot of fun and hope you enjoy my recipes!

  10. I am so excited to find this. I follow (stalk) you on Milk Street and love all of your recipes and your writing style. It’s like finding a new cookbook that you know you will love!

    1. Sandy, I could not be more pleased to hear you’ve found your way here. I’m hoping we’ll have a lot of fun with this. Thank you so very much!

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