Serious Eats: Recipes

Cook the Book: Cheese and Olive Salad

Today's Cook the Book recipe is one that the late James Beard, "the dean of American gastronomy," recommended as a dish to serve "at a buffet party, with cold meats for luncheon, or to take on a picnic." (Of course, you better hurry on that last one.)

As with all the Cook the Book entries this week, this recipe comes from

Printed from

© Serious Eats