The Cobb salad was invented late one evening in 1937 when Bob Cobb, owner of The Brown Derby restaurant in Hollywood, was scrounging in the kitchen’s refrigerator for a snack. He grabbed a head of iceberg lettuce, an avocado, some romaine, watercress, tomatoes, a cold breast of chicken, a hard-cooked egg, chives, blue cheese and some old-fashioned French dressing.

He took some crisp bacon from one of the chefs and started chopping. He laid each ingredient in a row, in a bowl.

Cobb shared the salad with his friend Sid Grauman, proprietor of Grauman’s Chinese Theatre, who came back the next day and asked for a “Cobb Salad.”

It was put on the menu and became an overnight sensation. Customers like movie mogul Jack Warner regularly dispatched his chauffeur to pick one up.

> The history of the Cobb salad.

> The history of salad.

> Salmagundi, the ancestor of Cobb salad and others.

> The recipe for vegan Cobb salad follows, below.

> The history of French and Catalina salad dressings, below.

> A year of salad holidays and more Cobb salad recipes also follow, below.

> November is World Vegan Month.

> November 1st is National Vegan Day.
 
 
RECIPE: VEGAN COBB SALAD

Our colleague Hannah Kaminsky of Bittersweet Blog, adapted the Cobb salad for vegan diets, replacing the traditional proteins with plant-based alternatives that not only complement the dish but enhance it.

 
Even though all greens are vegan, Hannah elected shredded collard greens instead of the usual lettuce. This hearty green not only provides a more robust texture but also aligns perfectly with the season’s bounty.

Bob Cobb’s salad dressing was a basic vinaigrette with the added complexity of of mustard and lemon juice (no, it wasn’t blue cheese or ranch, which was then called buttermilk dressing).

But rather than going traditional, Hannah goes autumnal with a maple-balsamic vinaigrette, adding sweetness to the acidity.
 
 
RECIPE: VEGAN COBB SALAD FOR FALL (Serves 1)
 
For The Quick Pickled Onions

 
For The Bacon’d Pecans

It’s not easy to find smoked pecans, but it’s relatively easy to make them.

 
For The Boiled Potato

 
For The Maple Vinaigrette

 
For The Salad Base & Garnish

 
For The Vegan Blue Cheese

Check out these reviews:

 
 
Preparation

The first three steps can be made a day or more in advance.

1. PICKLE the onions. Combine the red onion with red wine vinegar, granulated sugar, and salt in a small saucepan. Set over medium heat and stir until the sugar and salt are dissolved. Let the mixture sit for at least 15 minutes to cool. Ideally, prep this in advance and let it chill in the fridge for 30 minutes or longer. Drain before adding to the salad.

2. ROAST the pecans. Preheat the oven to 350°F. In small a bowl, mix together the pecan halves, soy sauce, olive oil, liquid smoke, and smoked paprika until well coated. Spread the pecans on a baking sheet and bake for 10-12 minutes, stirring halfway, until fragrant and slightly crispy. Allow to cool.

3. BOIL the potato. Place the diced potato in a small saucepan, adding water to cover. Add salt and boil until fork tender, 10-15 minutes. Drain and let cool. Toss the cooled dice with olive oil, kala namak, and turmeric.

4. MAKE the vinaigrette. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, crushed rosemary, black pepper, and salt until emulsified.

5. ASSEMBLE the salad. Place the shredded collard greens in a large bowl, evenly filling the bottom. Arrange the pickled onions, bacon’d pecans, potato, chickpeas, avocado, pomegranate arils, and vegan blue cheese in straight rows on top. Serve the vinaigrette on the side, or drizzle liberally all over.
 
 
MORE COBB SALAD RECIPES

 
 
A YEAR OF SALAD HOLIDAYS WITH GREENS & OTHER SALAD VEGETABLES

 
 
THE HISTORY OF AMERICA’S “FRENCH DRESSING”

The “French dressing” Americans know is a sweet, orange-red creamy dressing—and likely never graced the shores of France. It was invented in the U.S.

The French use cruets of oil and vinegar, or an emulsified vinaigrette, on their salads: simply oil, vinegar, and seasonings.

America’s “French dressing” was invented in the early 1900s in the U.S., although the exact inventor is lost to time.

What we do know is that Kraft Foods began mass-producing a version in 1925, and another version, Milani’s 1890 French Dressing, was another early commercial version.

The recipe combined oil and vinegar with sugar (or corn syrup), paprika, and other spices.

The orange-red color and additional sweetness came from adding tomato ketchup or tomato puree.

Our mother made it with a cruet and spice packet from Good Seasons, adding oil and vinegar and shaking the cruet until the dressing emulsified.

The brand is now owned by the Kraft Heinz Company, and while they’ve discontinued French, they still have Italian, Mild Italian, Zesty Italian, Garlic & Herb, Greek, and the newer Balsamic.
 
 
Catalina Dressing, A Close Relative

Catalina dressing is a variation of “French” that’s thinner and brighter red in color from a larger proportion of ketchup, which also delivers more pronounced tomato and spice flavors.

It’s a blend of ketchup, vinegar, oil, and sugar plus spicy-sweet flavors from Worcestershire sauce, ground mustard, and a dash cayenne pepper.

It also has a less creamy texture, and often includes onion and garlic flavors.

Kraft Foods is credited with popularizing Catalina dressing in the 1950s, introduced as a variation of the very popular French dressing,

Both French and Catalina are different from “Russian dressing,” a combination of ketchup, mayonnaise, and seasonings. Add pickle relish and you’ve got Thousand Island dressing.

[1] A vegan Cobb salad with fall season touches (photo © Hannah Kaminsky | Bittersweet Blog). For contrast, see the conventional Cobb salad in photo #12, below.

[2] Pickled onions. The recipe is below (photo © Nigel Cohen | Unsplash).

[3] Pecan halves, ready to be vegan-baconized (photo © Williams Sonoma).

[4] A russet potato. Cook first, then dice (photo © Idaho Potato Commission).

[5] Maple syrup is blended with balsamic vinegar, Dijon mustard, and seasonings to create maple vinaigrette (photo © Maple From Canada).

[6] Hannah chose collard greens for her base, but you can use any greens you like (photo © Good Eggs).

[7] A bowl of seasoned chickpeas (photo © Clark Douglas | Unsplash).

[8] Avocado (photo © Love One Today | Hass Avocado Board).

[9] You can find pomegranate arils ready-to-eat a whole lot faster than taking apart a pomegranate (photo © Good Eggs).

[10] There are several brands of vegan blue cheese. This is from Climax Foods (photo © Climax Foods).

[11] Kala namak, also called Himalayan black salt (and not to be confused with black lava salt). See the footnote* below (photo © https://www.amazon.com/Rani-Unrefined-Natural-Ingredients-Indian/dp/B00309U6OS/).

[12] A classic Cobb salad with animal proteins: bacon, blue cheese (or substitute), chicken, ham, and hard-boiled egg.

[13] Kraft Creamy French Dressing packets (photo © The Kraft Heinz Company).

________________
 
*Kala namak is a kiln-fired rock salt with a sulphurous, pungent smell, popular in the Indian subcontinent, manufactured from the salts mined in the regions surrounding the Himalayas. It is also called Himalayan black salt (in addition to a dozen other names in different languages and dialects). When ground into a powder, its color ranges from purple to pink.

[1] Hot off the griddle: popcorn pancakes (photos #1, #2, #3, #6, #7, #8, #9 © Long Table Pancakes).

[2] An ear of popcorn looks like regular corn, but extra moisture in the kernels allows it to pop (photo © C Z Grains).

[3] The three varieties of Long Table heirloom pancake and flour blends.

[4] Blue Corn Pancake & Waffle Mix.

[5] Ears of blue corn (photo © Asimojet | Panther Media).

[6] Finely-ground blue cornmeal (photo © Anson Mills).

[7] A forkful of popcorn pancakes.

[8] Gluten-free whole grain pancake mix.

[9] A great gift for anyone on a gluten-free diet.

[9] Red corn is used in the gluten-free mix (photo © Burpee).

The line was launched as a nutrient-dense*, whole grain pancake and waffle brand (we’ve even made blue cornbread from the flour).

The three varieties—Blue Corn, Popcorn, and Gluten-Free—are blends of different grains and meals. It the genius of blending that gives each variety such depth of flavor.

This specialty line is our Top Pick Of The Week.
 
 
BLUE CORN PANCAKE & WAFFLE FLOUR

While the ears of corn are blue (photo #5), the flour is much lighter (photo #6), but we focus on the flavor, not the color. Once, we added a drop of blue food coloring to the batter. While cute, it’s not essential.

Where does the blue color come from?

Anthocyanin, an antioxidant, is the pigment that. Depending on the pH level of the soil, it makes the fruit or grain blue, red, purple, or black. (For example, red raspberries and black raspberries also get their color from anthocyanin.)

The blue corn blend consists of:

 
The flour has 11g protein per serving†—not from protein powder† but from their natural, unprocessed, whole-food state. There are also 5g fiber per serving from the whole grains.
 
 
What Is Blue Corn?
 
Blue corn, also known as Hopi maize or Rio Grande Blue, is a variety of flint corn (Zea mays) that has been cultivated for centuries by Native American peoples, particularly in the American Southwest.

 
 
What Is Popcorn Flour Like?

 
 
GLUTEN-FREE PANCAKE & WAFFLE FLOUR

The gluten-free blend (photos #8 and #9) is certified gluten-free by Beyond Celiac and the National Foundation for Celiac Awareness. It’s whole grain and high protein, a blend of:

 
All three varieties are whole-grain and great year-round gifts for pancake and waffle lovers. Trust us, the flavors are so much more exciting than even many top artisan brands.

> The history of corn.

> The history of popcorn.

> How about a popcorn salad?

> What are whole grains?

> What are heirloom grains (below).

> A year of corn holidays (below).
 
 
GET YOUR LONG TABLE PANCAKE & WAFFLE FLOUR

> Head to LongTablePancakes.com.

We not only eat them at home, we buy them as party favors, stocking stuffers, and teacher gifts.

Don’t compare the prices to supermarket brands. Long Table is in a different league.
 
 
WHAT ARE HEIRLOOM GRAINS

Heirloom grains are the opposite of heavily industrialized grains (what you mostly see at supermarkets and other grocers). They’re whole grains that are not genetically modified and are prized for their superior flavor and nutrition.

They are typically varieties that were developed before World War II and have had limited breeding selection since. (Selective breeding is a process where humans deliberately choose organisms with desired traits to produce offspring with those same characteristics. They are not artificially modified like GMOs because it uses natural reproduction over multiple generations instead of genetic modification.

Heirloom and ancient grains don’t have formal recognized definitions by science or government regulator bodies (e.g. the USDA), so we’ve set forth the differences below.

 
Plant and animal DNA can be altered for a number of reasons‡. Heirloom grains have not been genetically modified or altered in any way**.
 
 
Heirloom Grains Vs. Ancient Grains

We tend to think of ancient grains as originating thousands of years ago, raised by indigenous cultures around the world.

Heirloom grains can be ancient grains, when they come from plants that have been grown from the exact same seed line for hundreds if not thousands of years. They have not been genetically modified or altered in any way and are considered valuable for reasons ranging from superior flavor and nutrition to hardiness and adaptability.

Heirloom grains more typically describe varieties that were brought by immigrants to the New World. Examples include turkey red wheat from the Ukraine, blue emmer wheat from Ethiopia, and Khorasan wheat from Egypt.

The farmers who grow heirloom grains are interested in agricultural diversity and ensuring that these seed varieties are not lost (i.e., cease being planted) because of cost and other issues.

As consumers are becoming more aware of sustainability, farmers and other agricultural stakeholders are working together to increase the accessibility of heirloom grains [source Claude.ai].
 
 
A YEAR OF CORN HOLIDAYS

†Protein powder is made from powdered protein, which can come from a variety of plant and animal sources. They can be made into shakes with water or milk, or added to smoothies. They may may also include other ingredients, such as added sweetener, flavoring, thickeners, vitamins, and minerals.
> Whey and casein: These are proteins derived from milk. Whey is a byproduct of cheese making and is considered a complete protein because it contains all nine essential amino acids. Casein is a slow-release protein that can help prevent muscle breakdown overnight.
> Eggs.
> Plants: E.g. the proteins in soybeans, peas, rice, potatoes, and hemp. For example, hemp is a good source of omega-3 and omega-6 fatty acids, as well as minerals like potassium, phosphorus, and magnesium.

††The Business Of Corn holiday commemorates the invention of the first large-scale commercial oil popcorn popper by Charles Cretors in 1885.

‡The process of developing a new genetically modified crop can take up to 12 years. Plant genes are genetically modified for improvement such as:
> Increased yield.
> Better nutrition.
> Resistance to pests and disease.
> Tolerance to environmental conditions like drought.
> Reduced use of pesticides.
> Longer shelf life [source: Chat GPT].

**The benefits of non-GMO foods include:
> Environmental considerations: reduced pesticide use in some non-GMO farming systems, protection of non-target organisms like beneficial insects, support for traditional seed-saving and crop diversity.
> Market benefits: consumer preferences for traditionally bred/non-GMO foods, potential price premiums for farmers, easier access to export markets that forbid GMOs.
> Social and economic aspects: support for traditional farming practices, less dependence on patented seed technologies, greater farmer control over seed selection.

It’s important to note that the scientific consensus is that approved GMO foods are as safe as non-GMO foods. The choice between GMO and non-GMO foods often comes down to personal preferences regarding farming practices, environmental impact, and economic factors rather than safety concerns [source: Claude.ai].
 
‡‡The key differences between heirloom grains and ancient grains:
> Heirloom grains are “younger,” from seeds passed down through generations of farmers for decades or hundreds of years, typically ending pre-1950s. They may have been cross-bred for superior performance, but not genetically modified.
> Heirloom grains are open-pollinated varieties that breed true-to-type. Examples include: Bloody Butcher Corn, Jimmy Red Corn, Red Fife Wheat, Turkey Red Wheat.
> Ancient grains are species that have remained largely unchanged over thousands of years. They were staple foods of the world’s ancient civilizations.
> Examples include: amaranth (Aztec civilization), buckwheat (southwestern China), einkorn (earliest cultivated wheat from northern Mesopotamia in the Fertile Crescent, specifically in the Karacadağ Mountains region of southeastern Turkey near the Syrian border), Kamut/khorasan wheat (Egypt), millet (East Asia), Quinoa (Andes/Incas), Spelt (also known as dinkel wheat or hulled wheat, from Bronze Age Europe), Teff (Ethiopia and Eritrea, naturally gluten-free.

It was hard to put down the bag of Apple Cinnamon Chicharrones (a.k.a. fried pork rinds, i.e., fried pork skin with the fat removed*) from Southern Recipes Small Batch. We had to call someone into our office to remove the bag before we polished it off.

Chicharrones (chee-cha-ROAN-ace—roll the double “r”) are a popular snack in many parts of the world. They’re often served alone like potato chips, but can also be eaten with sandwiches, salads, salsa, dips, and other foods.

High in protein and fat and low in carbs, they are popular on today’s keto and paleo diets.

Sweet, spicy, very crunchy and gluten-free, the snack food is a staple in:

 
> See the different ways to use chicharrones, below.

Chicharrón is the singular form of the word; the plural, chicharrones, does not have an accent mark.

Chicharrones can be plain, seasoned with salt and pepper or spices. Plain chicharrones can be dipped in chocolate or dessert sauce (photo #5).

The second fall flavor from Southern Recipe, Cranberry Jalapeño, had a bit too much heat for us. Anyone who likes a kick of pepper at the back of the throat will enjoy them.
 
 
> The history of pork rinds is below.

> Here’s a recipe to make your own pork rinds.

> The different cuts of pork: a photo glossary.

> See the beer and pork rind flavor pairing chart below.
 
 
SOUTHERN RECIPE FLAVORS

Southern Recipe has an ample number of year-round pork rind flavors:

 
 
GET YOUR CHICHARRONES

Get Southern Recipe Small Batch Chicharrones from the company or at retailers nationwide.

> Here’s a store locator.

> Or, head to PorkRinds.com.
 
 
WAYS TO USE CHICHARRONES / PORK RINDS

In Costa Rica, chicharrones are a key ingredient in many traditional dishes, such as chifrijo and vigorones. Here are more ways to use them.

 
 
THE HISTORY OF CHICHARRONES (PORK RINDS)

Chicharrón, fried pork rind (skin) or pork belly, was created as one way to utilize every part of the pig—nothing was wasted (an uncle from Sicily told us that they even ate the squeal, although in fact the kids fought over the crispy fried tail.

The dish originated in the area of Andalusia, Spain in pre-Hispanic times, which began in 38 B.C.E. It spread to Latin America in colonial times. From there it was a short hop to the U.S.

It was introduced to the Philippines during the Spanish colonization period, which began in 1565.

The word means “crackling,” from the Spanish verb “chicharrar,” meaning to fry until crispy.

The dish spread to Latin America during the colonial era, when pigs arrived in the New World with explorers and soldiers.

In Spain and Latin America chicharrones were made during matanzas (pig slaughters), typically in winter. The skin was cleaned, dried, and fried.

The process involves cooking pork skin until it puffs up and becomes crispy. The word “chicharrón” comes from Spanish, but the concept of fried pork skin appears in many cultures:

In Spain and Latin America: Traditional chicharrones were made during matanzas (pig slaughters), typically in winter. The skin was cleaned, dried, and fried.

In the American South, land of the barbecue, pork rinds gained popularity as a snack food during the early 20th century. Commercial production starting in the 1940s [source: Claude A.I.).
 
How Pork Rinds Became An American Snack

The evolution of chicharrones into modern snack foods is a story of industrialization and changing food habits.

In the early 1900s, chicharrones were still primarily made at home or by local butchers as part of traditional pork processing.

The transformation into a commercial snack food began in the 1940s-1950s, driven by several factors:

[1] A perfect snack with beer (all photos © Southern Recipe).

[2] Fall flavor #1: Apple Cinnamon chicharrones, sweet heat.

[3] Fall flavor #2: Cranberry Jalapeño, medium-hot.

[4] Crumble to garnish a hot dog, burger, salad, grains, rice, just about anything.

[5] Spicy chocolate-dipped pork rinds take just 10 minutes to make. Here’s the recipe. Another sweet treat: peanut butter chocolate pork rind bars.

[6] Serve pork rinds in fusion cuisine, like these spicy Asian noodles, or with a sandwich instead of potato chips or tortilla chips.

[7] In stuffed poblano chile peppers (here’s the recipe).

[8] As breading for mozzarella sticks (here’s the recipe).

 
Pork Rinds Today

 
 

[9] Different flavors of pork rinds can be paired with different styles of beer. How’s that for a tasting party idea!
 
________________
 
*When fried with some of the fat attached to the skin, they are called cracklings.

†Pork rind pellets (also called pork skin pellets or chicharrones pellets) are a partially processed form of pork skin that hasn’t been fully cooked yet. They are used by commercial producers, restaurants and food service, and home cooks. They’re dehydrated pieces of pork skin that have been rendered and pressed, and can be stored at room temperature.

Raw pork skin is cleaned and stripped of excess fat, and cooked at a low temperature to remove moisture. It’s then cut and pressed into small, dense pieces which are dried until very hard. Most are meant to be deep-fried but some can be microwaved. Either way, the heat puffs them up to become light, crispy, and several times the size of the pellet (think popcorn kernels turning into popped corn).
 
 

[1] Your first challenge: Open the locked box (photos #1 and #2 © M. Cacao).

[2] Dare you eat all eight? Or, invite a friend to compete: The box has two of each chile.

[3] Dante’s Inferno inspired this collection (photo © CGR Publishing).

This chile pepper challenge is NOT for the faint of heart. It’s a collection for those who love chocolate and foods with serious heat.

Bite by bite, you’ll follow Virgil through the nine circles of hell down to a whole new level of anguish: the tenth circle, which was lost for centuries and only discovered in 2012.

How hot is it? The box contains two layers of fresh, super-hot chile peppers enrobed in premium chocolate: Habanero, Ghost, Scorpion, and Carolina Reaper.

In fact, the box is wrapped in a lock and chain, so now one will accidentally have a bite.

The box, chain, and lock are all “keepers,” mementos of the recipient’s heroic chocolate chile challenge.

TIP: Dairy helps to tamp down the heat. For us, yogurt and cream cheese work best.

But check out these cheese and chocolate pairings.
 
 
GET YOUR HOT CHILI CHOCOLATES

> Head to MCacao.com.
 
 
MORE TO RELISH

> A brief history of chocolate.

> A detailed history of chocolate.

> The different types of chocolate: a photo glossary.
 
________________
 
*The tenth circle of Hell is a long-lost canto in Dante’s Inferno, published in 1321. It was discovered in a manuscript in 2012 by archivists in Ravenna, Italy. Until then, the ninth circle was previously thought to be the lowest point of Hell. Each circle of Hell represents a different sin, such as lust, greed, wrath, and treachery. The ninth circle is called Judecca after Judas Iscariot, the apostle who betrayed Jesus. The last, tenth, canto describes the punishment of heretics. Here’s a synopsis of the ten circles of Hell.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

We usually get the annual Christmas coffee flavors to spice up the holidays: Barnie’s Santa’s White Christmas, Bones Coffee Company’s Cranberry Creme Brulee, Green Mountain Holiday Blend, Starbucks Christmas Blend, and a host of others. Sometimes there are holiday flavors, sometimes just a special blend of beans.

This year we noticed Bones Coffee’s Halloween flavors, and had to dig in. We get to enjoy Halloween for 10 days instead of one.

In ground beans or K-cups, take a sip of:

 
There’s a totally different set of flavors in the collector’s box inspired by Disney:

Tim Burton’s The Nightmare Before Christmas (photo #4) with five flavors.

 
Beyond Halloween, check out the all-fall-and-winter flavors: Apple Cider Donut and Sweet Tater Swirl.
 
 
GET YOUR BONES COFFEE

You’ve still got time to send a gift of these flavorful—and calorie-free-Halloween treats.

> Head to BonesCoffee.com.
 
 
MORE

> Spooky Halloween recipes.

> Spooky cheeses for Halloween

> Spooky Halloween cocktail recipes.

> The history of Halloween.

> The history of the jack-o-lantern.

> The history of trick-or-treating.

> The history of coffee.

> The different types of coffee: a photo glossary.
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Jacked O’Lantern. All coffee is available in whole bean, ground, and K-cups (all photos © Bones Coffee Company).

[2] Frankenbones is flavored with chocolate and hazelnuts.

[3] Pear-Anormal is flavored with spice pear and caramel.

[4] The Tim Burton’s Night Before Christmas collectors box, with five different fall flavors.