This is a good old-fashioned potato salad recipe that gets your attention because it is so good. The recipe is lightly adapted from Cook's Country. Their recipe included two diced hard-boiled eggs and you can certainly add them if you like. I do think the dill pickle juice adds … [Read more...]
Persimmon Salad with Pomegranate & Walnuts
From David Tanis at the New York Times, a colorful and festive salad for a holiday table. Delicious and even good left over. 2 ounces walnuts, about 1/2 cup 2 tablespoons sugar ½ teaspoon fleur de sel or other coarse sea salt, crumbled 1 shallot, finely sliced 2 … [Read more...]
Tzatziki
Adapted from Maria Loi's recipe in The Greek Diet (2014). Of course Tzatziki can be used as a sauce or dip, but I just like to eat it with a spoon. As Maria ("the Martha Stewart of Greece") points out, you don't need much to feel full when you are eating full-fat yogurt. On the … [Read more...]
Tuna Salad
There are no amounts because the ingredient list is from a Wellspring Grocery tuna salad bought to eat during one of Caroline’s Duke field hockey games in the late 1990's. Normally ingredients are listed in order of amount, so that gives a clue that you should use more tuna … [Read more...]
Cucumber & Feta Salad
Adapted from David Lebovitz, who in turn adapted it from Joanne Weir's From Tapas to Meze. Here is a wonderful reason to grow cucumbers. Though David says to use a large peeled cucumber, in fact 3 or 4 freshly picked little cucumbers can be used. They still should be peeled for … [Read more...]
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