On Monday I posted a retro recipe for cabbage and ramen slaw. Today I'm offering another throwback salad that also deserves its time in the sun. Three bean salad is a summer picnic and potluck favorite, and for very good reason.
I love sandwiches. I don't love how eating a large quantity of bread and then trying to sit down to work makes me want to take a nap instead. Over the years, I've learned to eat my favorite sandwiches without the bread. Cheeseburger salad is delicious. So is turkey and Swiss. Even my favorite deli sandwich with mixed cold cuts, melted cheese, and thousand island pickle dressing is delicious over a pile of mixed greens. My latest favorite is a B.L.T. There are too many ripe, juicy heirloom tomatoes at the market right now for me to resist having one with every meal.
Q: Help! I'm throwing an afternoon outdoor tea party for friends and their children, who are all of various ages. What would be a good mix of traditional tea menu items with fun foods for little ones? I'm in Seattle, so it won't be too hot.
The first time I discovered ramen noodle salad was a culinary revelation. (Yes, those 99-cent ramen noodles.) It was sweet, tangy, and crunchy all at the same time, and it was a far cry from the creamy Southern slaws of my youth. Needless to say, I was hooked.
Q: Within my circle of best friends, I have a vegetarian who's allergic to avocado, one person allergic to eggplant and dislikes mushrooms, and one person on a low-carb diet. Do you have any suggestions on what I can serve at a dinner party? I'm stuck.
The first slice of pie is always the hardest to get out of the pan. Always. It crumbles and smooshes and collapses on the plate. Very disappointing, especially when standing at the head of the table serving a carefully constructed pie to eager guests. I finally had a "Duh!" moment and realized the obvious solution: the sacrificial slice.
Summer is in full swing with parties taking to patios, porches, and parks from coast to coast. Don't want to show up empty handed, but also not loving the idea of hanging out near a hot stove before your next soirée? Here's the perfect fix: offer to bring the drinks instead! Whether you're headed to a picnic or BBQ, this simple summer cocktail is perfect for a happy hour on the go.
Happy Independence Day! (And to our visitors from outside the U.S., happy Thursday!)
All across our great country today, patriotic folks will be slipping into swimsuits, cracking open cold beers, and firing up their grills. But just in case you didn't get a menu planned in time, these splendidly simple grilled sausages with their trio of dipping sauces have you more than covered.
Tomorrow is the 4th of July, Independence Day, and the high point of the year for sparklers, corn on the cob, and blueberry-strawberry desserts. Whatever would we do without blueberries and strawberries on July 4th? How else would we make our flag cakes and patriotic fruit pinwheels? But as I thought about what dessert to bring you today, I was inspired by the fact that red and blue fruits extend beyond our ubiquitous berry friends. And on the 4th of July I want to enjoy ripe summer fruit as much as possible.
So here is a trifle for your holiday that is really more fruit than cake, with cherries and raspberries and blackberries squeezed between homemade pudding and cream, meant to be eaten outside in the sunshine, before dips in the pool and runs through the sprinkler.