Working my way through April Bloomfield’s cookbook, last night I made her carrot, avocado and orange salad. Another sure shot though next time I think I’d add a half a teaspoon of champagne vinegar at the end to give the citrus a little extra bite.

[Featured Image via Smith & Ratliff]

It wasn’t freezing yesterday but it was grey and rainy and I wanted to make soup so I tried this one, a green pea and ham soup, from April Bloomfield’s book, and man was it ever good. I mean, really good.

I made this over the weekend and loved it.

This version of the recipe is slightly different from the one in her cookbook but it’ll do the trick (in her book she calls for two tablespoons of maldon salt and I think one, as it is listed here, is fine). I added some hot pepper flakes at the end, too. Dag, it was tasty.

[Photo Credit: James Ransom]

I’ve made April Bloomfield’s Skirt Steak Salad twice recently and man, it’s a sure shot. I couldn’t find watercress so I used cilantro and mint instead. Here’s the recipe. And dig this demonstration.

This is a most delicious dressing from April Bloomfield. Curiously strong but excellent. I had it on asparagus recently and it was lovely.

The recipe, from Bloomfield’s new book, is adapted here at Food 52.

[Photo Credit: James Ransom]

Here’s Emma Allen writing in the New Yorker about April Bloomfield’s recent book party.

[Photo Credit: Cherry Patter]

Check out this excerpt from April Bloomfield’s new book over at Eater.

[Photo Credit: Mega Yummo]

Oh, and the fried pig’s ear might sound unappetizing to some but it is delicious like you wouldn’t believe.

Dig this long, engaging profile of April Bloomfield in the New Yorker.

[Photo Credit: The Lunch Break Chronicles]