Makes 4 to 6 servings Tempeh is made from fermented soy beans, and is a crumbly, neutral-flavored substitute for ground meat. Look for it in the refrigerated section near the tofu and vegan cheeses.
Tomato, Avocado, and Roasted Corn Salad with Chipotle-Sherry Vinaigrette
Makes 8 servings If you have the grill going, you can cook the corn on the grill instead of in the oven.
Traditional Cobb Salad
Makes 8 servings Cobb Salad was created at the Brown Derby Restaurant in Hollywood, California. Various interpretations may call for either chicken or turkey. The garnish suggestions here are typical, but some versions have included watercress, celery, Cheddar cheese, hard-boiled eggs, black olives, or alfalfa sprouts.
Watermelon and Cucumber Salad
Makes 4 servings To make perfect balls from the watermelon flesh, press a melon baller tool, also known as a Parisian scoop, into the watermelon and twist it to remove the ball of melon. If you do not have a melon baller, or just want to save time, cut the […]
What I’m Cooking: Schnitzel with Tender Green Salad
One of my all-time favorite things is a simple French-style tender greens salad dressed with a simple shallot vinaigrette. I’ll eat it with anything, but I discovered this past winter, while visiting my brother in Los Angeles and cooking a last-minute dinner from his oddly stocked refrigerator, that I love […]
What I’m Cooking: Seared Broccoli with Peanut Sauce
Peanut sauce is, to me, sort of what I think ketchup is to 3 year olds. I can eat it on anything, and often, whatever I’m eating it with is the vehicle for the sauce, rather than an equal partner. That’s why this week, when I had a few heads […]
What I’m Cooking: Tangy Couscous Salad
One of my favorite flavor profiles is the Italian agrodolce, a sweet and sour sauce that makes any dish more exciting. Made simply by reducing vinegar with honey, agrodolce can be created on its own and added to dishes later, but I often prepare this sticky and sweet sauce in […]