Christopher Hirsheimer | The Splendid Table

Christopher Hirsheimer is the cofounder of the Canal House cooking series, a writer and photographer. She served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor.

Recipes and Stories by Christopher Hirsheimer

White Beans with Spicy Black Olive Vinaigrette
When we use canned beans, we like to give them a little love before we dress them. Drain them into a sieve, give them a good rinse under cold running water, then drain well and toss with a drizzle of olive oil and season with salt. Then go in with your dressing.
Tomato Cucumber Water
This is hardly a recipe! But this beautifully flavored elixir is well worth the trouble. If you are making the aspic variation, use the ratio of 1 packet gelatin to 3 cups tomato-cucumber water. It will be soft and delicate, cool and refreshing with the flavor of an ethereal gazpacho.

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