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Easy and delicious broiled tomatoes. Photo courtesy Ruth’s Chris Steak House. Revel in the summer crop of vine-ripened tomatoes. Add them to every salad and sandwich. Make gazpacho and fresh tomato sauce for pasta. And along the way, stick some under the broiler for a delicious first course or side. You can add dressed…
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Potato smashers—tasty and fun to smash. Photo courtesy PotatoGoodness.com. The name “smashed potatoes” has already been claimed for roughly mashed potatoes with the skins on. So this recipe is called Potato Smashers. We love smashing the potatoes (or the kids will enjoy doing it for you). And the prep time is just 5 minutes,…
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Given the attention our recent Greek salad recipe got on Twitter, we’ve decided to follow up with an antipasto salad. You don’t see these on menus too often, because it’s not an authentic Italian dish. It takes traditional antipasto ingredients and layers them atop romaine: an Italian “chef salad.” It’s a hearty lunch or dinner…
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Many of the greens we enjoy today began life as weeds. They showed up, uninvited, in gardens and fields. Given the scarcity of food, they were gathered and brought to the kitchen. While some of these intruders were distasteful (or even poisonous), others were welcome, including dandelion greens and mache (lamb’s quarters), which has become…
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The Cobb Salad endures on restaurant menus, decades after once-popular luncheon salads such as Allerton Salad, aspics, Russian Salad, spinach salad (with mushrooms and bacon), stuffed tomatoes and Waldorf Salad have faded into obscurity. And thank goodness it’s still here, because it’s one of our favorites. > The history of salad. > The 40+ salad…
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