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What to bring to a barbecue? Barbecue potato salad, a recipe from QVC’s chef David Venable, who blends barbecue sauce in with the mayonnaise. Says David: “In my opinion, it’s really not a barbecue without a side of potato salad. While the classic version is near perfection, sometimes it’s fun to play with the flavors…
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Dandelion greens, the delightfully edible weed. Photo courtesy Webstarts.com. The scourge of the well-kept lawn—and one of the first signs of spring in the veggie universe—is the delicious, nutritious vegetable, dandelion greens. The slightly peppery greens are much more nutritious than broccoli†. A relative of the sunflower*, the crowns, leaves and stems are all…
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Are you guesting on Memorial Day or holding your own shindig? If it’s the former, and you don’t have an assigned dish to bring, here’s a fresh idea: Instead of a bottle of wine or a pan of brownies, how about a basket of freshly picked vegetables? Your hosts will have something to grill and…
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One way to get people to eat more spinach is to serve spanakopita, the delicious Greek feta-and-spinach pastry in flaky phyllo (also spelled fillo or filo) dough. A good filling comprises not just spinach and crumbled feta cheese, but leeks, dill and parsley. It’s the leeks and lots of fresh dill and parsley, plus nutmeg,…
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One of a foodie’s favorite salads is the Caprese, a delicious combination of tomato, basil and mozzarella that was “discovered” in Italy in the 1950s (the history of Caprese salad). Tasty basil and mozzarella are available year-round, but luscious summer tomatoes are required to make this simple combination soar. Until the crop comes in, look…
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