Recipes to unleash your inner culinary beast
This salad is easy to prepare in advance and looks really nice when plated. The tahini sauce can be made up to 2-3 days in advance and stored in the fridge. I don’t recommend cutting the tomato salad ingredients until the day you plan to Read more
Although I could argue that green goddess dressing goes well with almost any vegetable, the marriage of potatoes, peas, and eggs in a creamy tarragon laced dressing in this preparation tops my list. Notes: Cooking the potatoes. The best way to cook the potatoes for Read more
I love mayonnaise in pretty much everything. Tuna is no exception. But occasionally, I crave this preparation which leaves out the mayo and uses olive oil, red wine vinegar and a little lemon as dressing for the tuna. This would go perfectly well with a Read more
Every time I bring this salad to a party, people ask me for the recipe. It’s not hard to make, and everything can be prepped ahead. Just assemble right before you’re ready to eat, and get ready for recipe requests from your friends. Notes: Spiced Read more
I cannot fathom eating the ready-made, shelf stable croutons sold next to the bread crumbs in the grocery store. Especially when making these delicious little nibblets is so easy (I made up the word “nibblet”, by the way, but isn’t it perfect?). This is the Read more
This curried orzo salad tastes as good as it looks- and it looks damn delicious. The bright yellow orzo imparts little bursts of curry. Studded with cashews and raisins, and dressed with a bright citrus vinaigrette, this is the perfect combination of savory and sweet. Read more
I cheat a little bit in this recipe by using prepared Thai red curry paste. If you can find Kafir lime leaves, use those in place of the lime zest I have included in the dressing recipe. However, not everyone has access to a good Read more
This is my version of a Caesar salad. It’s delicious and easy. No fussing around with egg yolks and anchovies. My secret is fish sauce. Same umami, less work. I’m not particularly dogmatic about much when it comes to cooking, but I do insist that Read more
I prefer the more pedestrian run-of-the-mill green lentil for this salad as opposed to the fancy French puy lentil you find in overpriced gourmet food shops. The trick is not to overcook the lentil, but cook it long enough that you don’t end up serving Read more