Spicy potato-avocado salad
This is a golden, buttery potato salad that may become the new default for you this summer when you want to use all of those…
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How to store avocados
There is a great discussion over at the Kitchn today about the best way to store a cut avocado – I usually leave on the…
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Avocado: ingredient of the month
There was a tie between avocados and cucumbers but, in deference to our European readers, who are experiencing cucumber shortages, I decided to go with…
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Red lentil and spinach salad
I love salads that combine hot and cold ingredients, particularly in the summer when they can be a great ‘substitute’ main course. You’ll need: 1/2…
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June: ingredient of the month
Please vote in this month’s poll!
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Raspberry, beet and fennel salad
The colors in this salad are just fantastic – shades of ruby red, deep pink, and golden green that taste as good as they look,…
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Bacon, egg, and asparagus salad
This is one of my favorite French ‘composed’ salads. Why? Because it has all the things everyone likes: poached egg (in my case, using this…
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Wild rice with sundried tomatoes and garlic
This is a wonderful side dish full of flavor – kids and adults alike will eat it up! You will need: 1.5 cups wild rice…
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Spinach and bacon quiche
The fact that I love quiche is well-documented (you can search s&h for a post called ‘Quiche!’). And Dorie’s recipe has been a standby for…
