Category Archives: VERY CULINARY

6 large hard-cooked eggs 1 (4-oz.) jar taramasalata (at specialty stores, hummus can substitute). 1 tablespoon black or red lumpfish caviar 6 small tomatoes, finely diced 1/2 cucumber, peeled if desired, finely diced 1 small green bell pepper, seeded, finely diced I small avocado, pitted, peeled, diced Lemon Vinaigrette Fresh dill sprigs Halve eggs crosswise. […]

1 (6-oz.) salmon steak, cut in half 12 small or 6 medium scallops 1-1/2 cups dry white wine 1 bay leaf 6 whole black peppercorns 2 large onion slices Salt to taste 1 (1/4-oz.) envelope unflavored gelatin 1 cup bottled clam juice 6 oz. shelled, deveined cooked shrimp Fresh dill sprigs 1 tablespoon olive oil […]

A COUNTRY CLUB CHICKEN SALAD RECIPE The 1950s were the high point for the country club lifestyle. One standard menu item at all good country clubs was a fresh chicken salad. From shredding the chicken breast by hand to adding just the right amount of mayonnaise and hard-boiled eggs to the mix makes this recipe […]

Editor’s Note: Sometimes you just need to look at the menu. What salad would be great to serve on date night, for dinner guests, for your family, or to fix for yourself? Here is a list of 27 wonderful salads that are so good it will make it hard to choose. These recipes were curated […]

The bean sprouts, peanut sauce, cilantro, and cucumber are staples in several Asian cuisines, but today we are enjoying a salad from Malaysia. Peanut Sauce (see below) About 3 cups shredded green cabbage 4 oz. thin green beans, ends trimmed, cut into 1-inch lengths 1/2 small cauliflower, broken into small flowerets About 2 cups fresh […]

This fancy Tuna Salad has been on brunch menus forever because people love it. 4 oz. thin green beans, ends trimmed 6 small tomatoes, quartered 1/2 cucumber, peeled, diced 1 red bell pepper, seeded, sliced 6 green onions, chopped 1 (6-1/2- to 7-oz.) can tuna, drained, flaked 1/2 cup pitted ripe olives Vinaigrette Dressing (see […]

WARM CHICKEN LIVER SALAD MAKES FOR AN UNEXPECTED FIRST COURSE AT A DINNER PARTY. 1 medium (about 6-oz.) thin-skinned potato, peeled, cut into 1/4-inch-thick julienne strips About 2 cups fresh broccoli flowerets 2 slender zucchini, sliced 8 oz. chicken livers 1/4 cup virgin olive oil Salt and black pepper to taste 2 tablespoons sherry vinegar […]

WHAT CAN WE DO WITH SMOKED CHICKEN, TURKEY, DUCK, OR PHEASANT? A SALAD USING EXOTIC FRUIT GIVES A GREAT CONTRAST TO THE FLAVORFUL SMOKED POULTRY. 8 to 10 oz. smoked chicken or turkey breast 1 carambola (starfruit), sliced, any seeds removed 1 papaya, peeled, seeded, sliced 2 fresh figs, quartered 1 mango, peeled, sliced (pit […]

Crab Louis hails from the great established restaurants of San Francisco, both Solari’s and the St. Francis Hotel claim to have invented this classic around 1915. The avocado simply takes it to the next level. Seafood Sauce (see below) 8 oz. plain white crabmeat, flaked 2 medium avocados Lemon juice Lemon slices Fresh chervil sprigs […]

THE HOT OIL WILTS THE SPINACH AND THE CRISPY BACON ADDS TEXTURE AND FLAVOR TO THIS SALAD. 6 to 8 cups young spinach leaves, washed well, trimmed 2 oz. fresh button mushrooms, stems trimmed, sliced 3 thick slices bread, crusts removed 1/4 cup sunflower oil 1 garlic clove, crushed 6 oz. sliced bacon, chopped 2 […]