August is National Sandwich Month. While we’ve published many delicious sandwich recipes, we’d like to share a variation on the classic tuna salad sandwich.

It’s not just any variation: It’s Julia Child’s recipe.

Cookbook author Dorie Greenspan published the recipe in The New York Times last year, sharing that it was one of Julia Child’s lunchtime favorites.

Since Julia was on the road much of the time, being fed rich foods, when she returned home she preferred simple foods.

Here’s Dorie’s charming story.

And a charming fact: Julia Child’s birthday August 15th, right in the middle of National Sandwich Month.
 
 
MAKE JULIA’S TUNA SALAD SANDWICH

Here’s Julia’s recipe as adapted by Dorie Greenspan.

For her tuna salad, Julia required:

 
Julia would serve the sandwich on white bread, or open-face on a Bays English muffin (photo #2).

This tuna salad recipe is great with us. Not to challenge an icon, but personally:

 
Of course, you don’t need to make a sandwich.

 
What beverage should you serve?

The beverage that might have been served in Julia’s kitchen with the tuna sandwich was not recorded in the article. But we’d go for an iced tea.

A squeeze of lemon or lime would not only brighten the tea, but also the tuna flavors.
 
 
> CREATIVE SANDWICHES WITH GLOBAL INFLUENCES (SERVED ON AREPA, BAO, DOSA, ROTI & MORE)
 
 
> THE HISTORY OF THE SANDWICH
 
 
> THE DIFFERENT TYPES OF SANDWICHES
 
________________
 
*In French cooking, white pepper is used to season light-colored food. The idea is to avoid black specks on the food. Today, rules are more relaxed—and most people enjoy the black specks, or don’t notice them.

†Butterhead is a soft leaf lettuce, such as bibb or Boston. The different types of lettuce.

‡Ficelle is a long loaf that’s thinner than a baguette—1″ to 2″ wide. The word is French for “string.”

[1] An adaption of Julia Child’s signature tuna salad sandwich. Here’s the recipe from Dorie Greenspan and The New York Times (photo Heami Lee © New York Times, Food Stylist Maggie Ruggiero, Prop Stylist: Rebecca Bartoshesky).

[2] Use tuna in oil, preferably olive oil. The oil makes the tuna more flavorful (photo © Vital Choice).

[3] Bay’s was Julia’s English muffin of choice (photo © Bays).

[4] Capers are a great garnish for so many dishes. Capers are the flower bud of the plant; the larger caperberries are the fruit with seeds inside. Both are brined before jarring, and thus contribute tangy saltiness as well as flavor to dishes (photo © Good Eggs).

[1] Hatch chiles have a short growing season: just August and September (all photos except #2 © Melissa’s Produce).

[2] Dried hatch chiles (photo © Otis Acres Micro Farm.

[3] Once dried, you can enjoy Hatch chiles year-round. This Hatch-At-Home box from Melissa’s has everything from seasonings and salsa to polenta and popcorn.

[4] For an even more special gift, send the new Hatch cookbook along with the Hatch-At-Home box.

Hatch chiles from New Mexico are one of the most prized chiles of the southwestern U.S. There are both mild and hot varieties of these meaty fleshed chiles. The chiles are named after their original growing area of Hatch, New Mexico in the Mesilla Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southernmost bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch chile plants for most of the summer.

Chefs say that the intense sunlight, hot days and cool nights in the valley result in a uniquely flavored chile.

The harvest season is August through early September, but depending on weather conditions, the harvest can begin as early as July and finish in early October.

Every September, after the harvest, there are Hatch chile festivals. In towns throughout New Mexico, the aroma of roasted chiles fills the air, along with the sounds of the Hatch chiles popping and crackling as they roast in propane-powered roasters.

Here’s how to roast Hatch chiles over an open flame on a grill or a gas stove, or under the broiler.

The difference between red and green versions is that green chiles (photo #1) are left on the vine longer until they turn red (photo #2).

Green chiles have a brighter, zestier flavor while red chiles have a deeper, richer flavor. (It’s the same with bell peppers, which are members are the same family (Solanaceae) and genus (Capsicum).

Heat lovers note: Unlike fresh chile peppers, dried chiles do not lose heat, taste, flavor or aroma when cooked.

> Check out the different types of chiles.
 
 
HAVE A HATCH CHILE FESTIVAL AT HOME

You don’t have to head to New Mexico for a Hatch chile festival. Have one at home, with this bounty of Hatch products from Melissa’s (photo #3).

The Hatch-at-Home box heats things with everything you need for a Hatch food adventure.

 
Get a box for yourself, send one for a gift. Order the Hatch-At-Home box here.

Discover more wonderful fruits and vegetables at Melissas.com.
 
 
HATCH PEPPER COOKBOOK

Discover delicious ways to use Hatch chiles in chile, chicken recipes, dips, sandwiches, sauces, soups, stews, Southwestern and Tex-Mex cuisine (photo #4).

Try delicious and fun recipes like Sweet, Smoky & Spicy Party Nuts, Sweet Potato Bread with Hatch Pepper Compound Butter, Lobster Mac & Cheese with Hatch Peppers, Grilled Surf & Turf with Kale Sprout Slaw, and Hatch Pepper Pecan & Vanilla Bean Ice Cream (how can you resist the latter?).

You can purchase the hardbound cookbook, or download a PDF.
 
 
WINE PAIRINGS

Melissa’s recommends a Viognier(vee-own-YAY) with Hatch recipes. The white wine grape, best-known in France, is planted in California, Oregon, Texas, Virginia and Washington (see the *footnote for details).

Viognier’s floral aromatics and notes of juicy stone fruits pair perfectly with the kick of Hatch spice.

You can also uncork a Chardonnay, Riesling or Sauvignon Blanc.

And that’s your own Hatch chile festival!

The original name, chile, comes from the Aztec language of the New World (chilli). When Columbus’ crew first tasted chiles, in the Caribbean, the heat and pungency reminded them of black pepper. They referred to the chiles as peppers or chile peppers.

But black pepper is a completely unrelated genus; the fruits (yes, chiles are fruits) should be called chiles (the Spanish transcription) or chilies.

But after 500 years, it’s tough to change the record.

________________

*On the nose, Viognier wines can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. In aged examples and sweeter styles, this potentially overpowering herbal profile is softened by honeyed notes. The variety is not well known because it is difficult to cultivate; it is extremely prone to powdery mildew and is known for both low and unpredictable yields. Viognier is cultivated in Argentina, Australia, Chile, France, Italy, Japan, New Zealand, South Africa, Spain, Switzerland the U.S. [source]. The origin of the Viognier grape is unknown, possibly originating in Dalmatia (present-day Croatia) and then brought to France’s Rhône Valley by the Romans [source].

This summer we were introduced to K-Dogs, at a store in Manhattan’s Chinatown. Known as Korean hot dogs or corn dogs*, they are typically made of hot dogs (also called sausages†) or mozzarella cheese (or a combination of both), placed on sticks, dipped in yeasted batter and coated with panko breadcrumbs.

Then, they’re then deep-fried until they’re crisp and golden brown, dusted with sugar, and drizzled with ketchup, mustard, mayo, or all three.

The result: sweet, salty, and completely delicious. They’ve become a craze in Korea, quickly becoming one of the most popular street foods.

And shops are opening across the U.S., too; from San Diego across to New York.

There’s a recipe to make your own Korean Hot Dogs below.
 
 
HAVE IT YOUR WAY

 
 
KOREAN DOGS IN THE U.S.

With shops popping up nationwide, we’re fortunate to have one in our own town. Oh! K-Dog is a small chain with locations in Arkansas, Georgia, New York City, and Texas (and coming soon to Connecticut, Illinois, and New Jersey).

There are lots of options, from the variations described above to a greater range of toppings and seasonings. Top your dog with:

 
Then, season your topping with:

 
The company says that its most popular sauce combination is mix of ketchup, sweet chili, cheese mustard, and a sprinkle of honey butter.

The runner-up in popularity is spicy gochu sauce and garlic sauce with an onion sprinkle.

And, quite a few customers like it with the sugar coating, which is the traditional Korean way.
Ready to make your own?
 

RECIPE: KOREAN HOT DOGS (CORN DOGS)

We found two great recipes online, both with tips to create the perfect Korean hot dog.

Start with this recipe from Foxy Folksy.

You can use any type of hot dog or sausage: beef, chicken, pork, veggie.

[1] Korean hot dogs: classic, with ketchup and mustard, or covered with french-fried potato bits (photos #1, #3 and #4 © OH! K-Dog | NYC).

[2] Homemade Korean hot dogs, a.k.a. corn dogs. Here’s the recipe from Foxy Folksy (photo © Foxy Folksy).

[3] Mozzarella can be combined with a hot dog (shown before and after battering and frying).

[4] Party time!

So feel free to add heat:

 
Here are more corn dog tips from I Am A Food Blog.

July is National Hot Dog Month, and July 21st is National Hot Dog Day.

You’ve got plenty of time to plan for a K-dog party next year (photo #4).
 
________________

*They’re called corn dogs in Korea, only because they’re battered and fried on a stick like American corn dogs. However, American corn dogs are battered in a cornmeal batter—hence the name. Korean corn dogs are battered in a yeasted dough or a rice flour batter.

†Hot dogs are a type of sausage. You can use a classic American frank or a thicker sausage.
 
 

[1] A sundae in a pint, a party in a jar (all photos © Talenti).

[2] Talenti Layers Chocolate Cherry Cheesecake.

[3] The fan favorite: Salted Caramel Truffle.

[4] Close up on the layers, here Black Raspberry Parfait.

[5] Mint Fudge Cookie.

[6] Cookies & Cream.

[7] With 17 flavors, where to start?

To ice cream superfans, the ideal portion is a pint served with a spoon—no bowl required. That’s how we like to eat all ice cream, but especially Talenti Layers, the five-layer combination of ice cream, cookies, sauces and crumbles that we think of as a sundae in a jar.

Yes, you can scoop it into bowls and share the pint. But as a superfan (and a bit of an ice cream hog), we prefer the first option.

It’s our Top Pick Of The Week.

Insider tip: Sometimes we top the open pint with whipped cream and homemade brandied cherries.
 
 
ABOUT TALENTI LAYERS GELATO

The American gelato and sorbetto line, Talenti, was named after Bernardo Buontalenti, a Florentine designer and polymath who is credited with inventing gelato (i.e. ice cream) in the 1500s (here’s the history of ice cream and sorbet).

Talenti first opened as a store-front gelateria in Dallas, Texas in 2003. The quality of the products led to expansion, first under the original owner and then by Unilever, which now owns the brand.

> The difference between gelato and ice cream.

And far beyond Dallas, Talenti is now available nationwide, in 30 luxurious flavors. There are pints, quarts and half-gallons, plus Gelato Pops dipped in chocolate, in eight of Talenti’s best-selling flavors.

Consumers can find Talenti at grocers nationwide, and through The Ice Cream Shop, delivered via DoorDash, GrubHub, Postmates and UberEats.
 
 
THE LAUNCH OF TALENTI LAYERS

Talenti Layers was not the first “sundae in a pint.”

 
Talenti Layers launched in 2019, after Talenti saw the consumer demand for even more indulgence than its regular pints.

Each Layers pint has five layers: two different flavors of ice cream plus two layers of crunch (chocolate flakes, cookies, crisps, crumbles, peanut butter cups, pie crusts, pretzels, etc.) and a layer of sauce (caramel, dulce de leche, frosting, fruit sauce, fudge, etc.)

Since its launch, sales of Talenti Layers have grown year over year, with continued growth on the horizon.

And there are 17 different Layers flavors…which have led us to a food fantasy:

A table of all 17 pints and a spoon. If Talenti is listening: We have room in the freezer! And we’re willing to share!
 
 
THE MOST POPULAR TALENTI LAYERS FLAVORS

We love every flavor we’ve tried. Talenti Salted Caramel Truffle Layers is the fan favorite. More beloved flavors (in alphabetical order):

 
Talenti Layers can be found at grocery retailers nationwide.

You can start by digging all the way down to the bottom of the jar to get every single delicious layer in one bite.

Pro Tip: Leave the pint on the counter for 5-7 minutes if you’d like to scoop all the way down to the bottom layer and get all five layers in one spoonful.

Or, become an archaeologist and “excavate” the pint, layer by layer. There are no rules when it comes to enjoying Talenti Layers.
 
 
THE MOST POPULAR “REGULAR” TALENTI FLAVORS

Of course, we still consume pints and pints from the main Talenti line. Across the regular line of Talenti products, the most popular flavors are (alphabetical order, again):

 
All Talenti products are kosher and non-GMO.

And remember: If you can’t find your favorite in stores, head to The Ice Cream Shop*.
 
 
IT’S NOT JUST ABOUT ICE CREAM & SORBET

Check out all types of frozen desserts.

________________

*Not all flavors may be available in your area.

You may think that only Huck Finn was named Hucklebery. But BabyNames.com actually lists Huckleberry as “ primarily a male name of American origin that means Sweet Berry.”

Most of the fruits we enjoy today were brought to America from Europe. North America’s native fruits* are a selection of berries: blackberries, black raspberries, blueberries, cranberries, elderberries, huckleberries and red raspberries,

Huckleberries were America’s first wild foraged commercial fruit. They are members of the same family and genus (Ericaceae, Vaccinium) as two other small blue berries: the blueberry (Vaccinium angustifolium) and the bilberry (Vaccinium myrtillus L.). There are also four species of huckleberries in another genus, Gaylussacia.

But enough botany; back to history.

In 1615, the explorer Samuel de Champlain observed the Algonquin First Nation picking wild huckleberries.

Huckleberries are extremely time consuming to-pick (as are blackberries and raspberries, which grow on thorny bushes). Some tribes crafted special rakes for combing through bushes from wood and bone to aid in the harvest.

Delicious to eat fresh, they would also be preserved by sun-drying, in the manner of currants and raisins. They also were used medicinally†.

The New World settlers embraced huckleberries, and soon the Algonquins began trading barrels of them.
 
 
HUCKLEBERRIES TODAY

The peak season only lasts 2-3 weeks per year, between mid-August to mid-September, depending on location. They grow extensively in the Western states and along the Pacific Coast.

While blueberries have a soft inside and are full of soft seeds, huckleberries (and their close relative, bilberries) have a slight crunch. This is due to tiny hard seeds inside.

The crunch comes with intense flavor. Mountain huckleberries have a flavor that has been described as a combination of blueberry, fig, pineapple and ripe banana.

Other varieties include the black huckleberry and the blue (Cascade) huckleberry (Vaccinium deliciosum—what a tasty name!), grow in various habitats, including mid-Alpine regions.

Other varieties are native to the eastern and southeastern parts of the U.S..

Huckleberries grow on perennial evergreen shrubs (bushes) that are about 2 to 3 feet tall but can grow as high as 10 feet.

Depending on the variety, the small, round fruits are black, blue or red. Blue huckleberries look like blueberries (see photos #3 and #4).

All huckleberries are used in the same ways as their better-known cousin: raw, baked into pies and muffins, jams and preserves, and also used to make beverages, candies, puddings and syrups.

Since huckleberry season is almost upon us, keep an eye out, and enjoy your fair share.
 
 
________________

*Latin America contributed avocados, cacao, cherimoyas, chile peppers, papayas, passionfruit, pawpaws, pineapples, soursops, squash and tomatoes. (Yes, chiles, squash and tomatoes are botanically classified as fruits.) Here are more native food origins.

†The berries, leaves and stems are rich in flavonoids (a type of antioxidant). The juice was used as a mouthwash and appetite stimulant, as a tonic, diuretic and laxative. The leaves and stems were brewed into a tea to help with sore throats, inflamed gums, diarrhea and other conditions. As an anti-inflammatory, the berry was used to treat infections, pain and heart ailments.

[1] A dish of fresh-picked huckleberries (photo © Artem Beliaikin | Unsplash).

[2] Huckleberries on the bush (photo © Plant Instructions).

[3] Up close (photo courtesy Wise Geek).

[4] In comparison, a box of blueberries (photo © Good Eggs).