When I was a kid, “salad” meant one thing to me: iceberg lettuce drenched in fluorescent orange Kraft Creamy French Dressing. Catalina, a red French and my mother’s favorite, would do in a pinch, or maybe Italian. But I was devoted to the slightly chemical tang of my orange dressing. In restaurants, before choosing between…
Savory Fig and Shallot Jam with bonus recipe: Wilted Spinach Salad with Fig Dressing
Take a deep breath. Can you smell that first whiff of fall in the air? In Albuquerque, the scent of early fall is the rich, mouthwatering aroma of green chile tumbling in the spinning mesh barrels of propane-fired roasters. Take a trip up the mountain, as we did on Saturday, and you’ll be rewarded with…
Salade Nicoise
Holy moley, look at the temperature out there! It’s been hovering near 100 for a week. Not when you want to heat up the house with cooking. It is definitely salad time. So last night I fell back on an old favorite: Salade Nicoise, a French composed salad. As with so many iconic dishes, there…
Creamy Honey Mustard Salad Dressing
A little over a year ago I swore off bottled salad dressings. I grew up on Kraft dressing – sticky white ranch, sweet and oily dark-red Catalina, and (my favorite) bright orange French. I’d stopped using those several years before when the tangy orange dressing stopped tasting pleasant to me and just tasted like chemicals….