Entries tagged with 'salads'
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[Flickr: maggiephotos] Maggie of Pithy and Cleaver shares her staple end-of-summer recipe for Southwestern Salad with Chili-Lime Vinaigrette made of corn, black beans, tomatoes, tomatillos, cucumber, onion, and Mexican cheese. More main course creative salads can be found in Main-Course Salads by Ray Overton. Related Eat for Eight Bucks: Best-Ever Salad for Leftover Meats Meat Lite: Buttermilk Bacon Corn Salad Tomatoes Dinner Tonight: Peach Caprese Salad...
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[Photograph: Robyn Lee] The storied birthplace of the Caesar salad, the Caesar Restaurant in Tijuana, Mexico, tossed its last bowl of romaine last week. Legend has it that the concoction was invented in the 1920s by accident, inspired by leftover lettuce, garlic, anchovies, olive oil, wine vinegar, Worcestershire sauce, lemon juice, egg yolks, croutons and parmesan. And the man behind the magic wasn't Julius Caesar—it was an Italian immigrant in Mexico named Caesar Cardini. According to the Associated Press, the restaurant wasn't able to pay rent anymore with the local tourism-dependent economy so devastated by swine flu, crime, and drug violence. Related Dinner Tonight: Grilled Caesar Salad The Perfect Bite of Caesar Salad with Grilled Ribeye What is the...
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Serious Eats contributor Michael Natkin shares a recipe for Latin-American French lentil salad at his blog, Herbivoracious. He mixes French lentils with with tiny roasted potatoes, cucumber, red onion, avocado, radish, lime juice, and ranchero cheese....
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Photograph by Robyn Lee Well, it was hot when we purposed the idea for this past week's Weekend Cook and Tell, and now, a week later, it's even warmer. Last week's challenge was to attempt to beat the heat by making a meal without breaking a sweat or heating up your kitchen. We've received wonderful replies and recipes, both raw and cooked. Here are some of the coolest responses: Gentlyferal is the proud owner of a solar oven which was used to slow-cook kuri squash and make an onion-infused butter. Janaatwg likes to make cold vegetable-based soups using tomatoes that a neighbor sells. This neighbor must have had a pretty great crop because janaatwg made gazpacho three times last...
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Serious Eats contributor Michele Humes shares her experience making Paula Deen's cornucopia salad on her blog, Georgia On My Thighs. The salad is a sight to behold: lettuce, celery, green pepper, water chestnuts, peas, mushrooms, and bananas topped with a mixture of mayonnaise, sugar, and white vinegar, sprinkled with raisins, peanuts, grated Cheddar, scallion tops, and bacon....
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"Fusion which seems confusing and breaks all conventions is sometimes the perfect formula for seriously good eats." Chicago's Bridgeport neighborhood is known for many things: It is the birthplace of mayors (or maybe that should be reworded as the cradle of progressive American liberal dictators), including Mayor Richard Daley and his father. It is the home to the our last Major League Baseball Championship–winning team, the Chicago White Sox (though due to their second-class status behind the Cubs, the only way anyone on that team is getting a beer is with their own five bucks—or if they're drinking in Bridgeport). It is also home to many blue-liners and firemen and is one of the last few living enclaves of sausage-fingered...
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Most awesome salad name of 2009? Chlorophyll and Awesomeness Salad....
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There are movers and shakers in the food world that don't always get proper praise. The person carving baby carrots from the giant orange hunks that grow in the ground. The fro-yo nozzle engineer. And the great mind behind the giant taco salad, perhaps the only "salad" that may set you back 12,000 calories. I didn't realize this was a Bud Light commercial until the very end—it made me want a pound of guacamole, beans, and shredded cheese (and a few lettuce slivers, sure) more than a beer. The video, after the jump....
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Mel of Bouchon for Two, like many of us, is a sucker for things with short seasonal shelf lives. Right now, she's after fiddleheads, or the unfurled fronds of young ferns that are harvested for food consumption. They look like snail's shells or some pasta marketed at picky kids. Mel says they're "delicate, earthy" and make a nice salad with minced garlic, Dijon mustard, Parmesan, walnuts, and lemon. But you might want to blanch them first—they contain mild toxins that dissipate after being fully cooked. Related: Fiddleheads [Talk]...
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Photograph from stickygooeychef on Flickr Methinks the English would approve of this perfect bite of Caesar salad from food blog, Sticky, Gooey, Creamy, Chewy. That's quite a tidy stack of lettuce, tomato, and steak. Related: Snapshots from the UK: How the English Eat...
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