At our October Maker Talk, Kelsey Nixon shared with us who her wish-upon-a-star dinner date would be. Hint: she is another food personality who may or may not wear shoes. And you probably want to eat dinner with her too.
I first discovered the peculiar subcategory of chopped raw vegetables called “health salads” some 14 years ago when a friend introduced me to the many wonders of the prepared foods aisle at Zabar’s. Even then, I found the idea of one type of salad being labeled “healthy” while my other favorite in the same refrigerator case, the Mediterranean Pepper Salad with Feta and Olives was, I don’t know, something akin to a heart attack on a cracker, somewhat eye-rolling but I now realize that it was the coleslaw-like salad’s mayo-free dressing that designated it such a lofty nutritional status.
Regardless, ever stubborn, I did not eat it because it lacked much-maligned mayo, because it was chock full of folate-rich cabbage or because it was branded wholesome, but because I liked it. Crunchy, bright, as good on day 2 as it is on day 7, it was the perfect light meal or side to a sandwich and even though I lived nowhere near the store and found shopping at Zabar’s, even on the slowest day, to be a shopping-cart-rammed-into-the-back-of-my-heels level of annoying (though, really, I should know better than to pause between locals and their smoked fish counter), I was a loyal customer for life so long as they could keep providing me my lightly pickled cabbage fix.
… Read the rest of pickled cabbage salad on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to pickled cabbage salad | 26 comments to date | see more: Appetizer, Cabbage, Gluten-Free, Photo, Pickled, Salad, Side Dish, Vegan, Vegetarian
It’s getting colder, and the busy holiday season approaches, which means there is no better time to bust out your slow cooker. Warm, nourishing, and above all easy meals are close at hand — it’s as simple as starting one in the slow cooker before you go to work.
Here are 15 hearty meals that will cook while you’re away. From vegan pumpkin curry, to chicken burrito bowls, to slow cooked brisket with onions, make a little kitchen magic happen in your home for dinner, thanks to the slow cooker.
Thanksgiving is just a few weeks away, which means it’s time for us to bring you this year’s menu from all of us at The Kitchn. When planning this year’s Thanksgiving Gathering, however, we decided to try something a little different and host this party outdoors — California-style!
A warm and sunny Thanksgiving may seem out-of-step for those of us who expect wintry mix on Thanksgiving Day, but it’s not unexpected for many folks in California, Florida, Texas, and throughout the South. And for the rest of us, we think this menu offers a fresh take on Thanksgiving with all the trimmings you expect — rustic sourdough stuffing, fig and cranberry sauce, pecan pie bars — but also just a few more vegetables and a fresher harvest sensibility.
Read on for the menu and a little more about this year’s party; we’re sharing all the details this week!
4.73 / 5 Stars | 11 Reviews
by Carol
“A creamy meringue frosting. Use sherry instead of vanilla for an interesting change of pace.”
The first and most important thing I learned about cooking fish, is that you should only buy the freshest fish you can, and then cook it the day you buy it. The second most important thing I learned is that salmon can smell up the house if you cook it on the stove-top, so unless you can easily air out your kitchen, it’s best to poach it, or bake it in the oven.
Continue reading “Foil Baked Salmon with Leeks and Bell Peppers” »
The first and most important thing I learned about cooking fish, is that you should only buy the freshest fish you can, and then cook it the day you buy it. The second most important thing I learned is that salmon can smell up the house if you cook it on the stove-top, so unless you can easily air out your kitchen, it’s best to poach it, or bake it in the oven.
Continue reading “Foil Baked Salmon with Leeks and Bell Peppers” »
The first and most important thing I learned about cooking fish, is that you should only buy the freshest fish you can, and then cook it the day you buy it. The second most important thing I learned is that salmon can smell up the house if you cook it on the stove-top, so unless you can easily air out your kitchen, it’s best to poach it, or bake it in the oven.
Continue reading “Foil Baked Salmon with Leeks and Bell Peppers” »
