RECIPE: Cajun Chicken Salad

Top: Cajun Chicken Salad on a Martin’s potato roll. Bottom: Martin prefers a food-processor blended chicken salad, which is so creamy it can be used as a spread. We prefer chunky chicken salad.   Our favorite chicken salad recipe includes sliced grapes and almonds and dried cherries or cranberries in a curry mayonnaise. But we…
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FOOD FUN: Three Crusts In One

Why not make your pie or cheesecake with three crusts, with this idea from Reynolds Kitchns?   Can’t decide which type of crust you want on your pie or cheesecake? Use two or three different crusts! This idea is from Reynolds Kitchens, which used gingersnap, chocolate wafer and vanilla wafer crumbs in one crust: something…
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RECIPE: Surf & Turf Bloody Mary

We found this Fully Loaded Bloody Mary at The Wayfarer, in the heart of New York City. Because it features both bacon and shrimp garnishes, and because February 29th is National Surf & Turf Day (January 1st is National Bloody Mary Day), we’ve renamed it the Surf & Turf Bloody Mary. There are so many…
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TIP OF THE DAY: 21st Century Uses For Ball Jars

Top: Ball jar in the new blue color. Second: A blue lid band enlivens clear Ball jars. Third: The jar gets a handle to make drinking hot and cold beverages easier. Fourth: A Sip & Straw lid addition for the jars. Bottom: A layered salad in a quart-size jar (here’s the recipe). Photos courtesy Ball.…
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RECIPE: Eggplant & Tomatoes With Indian Seasonings

Eggplant and tomato dishes have found their way into world cuisines: ratatouille and tian in France; caponata from Sicily; Middle Eastern eggplant, tomato and chickpea casserole; among so many others. In this recipe, Maya Kaimal, the doyenne of fine prepared Indian foods in the U.S., adds layers of flavor with Indian spices. Slices of fried…
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