This is a good accompaniment to smoked chicken and other barbeque dishes. This recipe is adapted from Cowboy Barbecue, a book based on Davila’s BBQ in Seguin, TX. The original recipe used russet potatoes, but I like using the thin-skinned baby gold potatoes, so that no peeling is needed. 1-1/2 lbs. baby gold potatoes 1 Read More …
This Italian entrée salad is adapted from Lidia Bastianich’s cookbook Lidia’s Italy in America. I chose it because Carol is fond of artichokes. I have sized this for 2 servings. I liked the bread cubes in it, but Carol did not. The next time I make it I may simply double the chickpeas and omit Read More …
This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill. Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …
One of the best dishes we had at a recent dinner to a Georgian restaurant in DC was a carrot, cucumber, and Feta salad. After a few tries, this is close to what we enjoyed at the restaurant. The key step is to boil the carrots just until crisp-tender. How long this will take depends Read More …
Back in February, the Wall St. Journal published a “Slow Food Fast” recipe about making a variation of salad nicoise suitable for the winter, since it used only pantry ingredients and broccoli, which is readily available in the winter. I thought this was a good idea since it was a salad based on a vegetable Read More …
This colorful composed salad is especially good in the winter when salad vegetables are not at their best. This recipe is adapted from one of my favorite cookbooks, Anne Lindsay Greer’s Cuisine of the American Southwest. There are similar orange-based salads from southern Italy. The photograph shows an individual serving of the composed salad before Read More …
This is a warm potato salad turned into a one-pot meal consisting of potatoes, bratwurst, mustard greens, and a mustard vinaigrette. It was a tasty quick and easy dinner, suitable for mid-week. The basic idea could be adapted for non-meat eaters by substituting cooked salmon for the bratwurst (and possibly adding some fresh dill). The Read More …
This is a classic composed salad and is tasty, good to look at, and easy to make. It is originally made from iceberg lettuce, but I prefer to use small heads of romaine lettuce. Here is how I made it for two people. 1 small head of romaine lettuce 3 strips of bacon 8 cherry Read More …
This very easy dish is one of our Thai favorites, which we have made many times over the years. For people concerned about such matters, it is notable that this dish has no oil in the dressing and almost no carbohydrates. This is a dish in which everything is really to taste, so what I Read More …
This tasty and easy vinaigrette was a house salad dressing of the Angeli Caffe in Los Angeles, and appeared in their cookbook and in the October 1997 issue of Gourmet magazine. 2 garlic cloves, peeled 1 tsp. kosher salt 1 cup extra virgin olive oil 1/3 cup red wine vinegar ¼ cup finely grated parmesan Read More …