Sometimes you just need that combination of cool refreshment and savory satisfaction. I think that’s when chicken salad comes in handy. It’s a casual summer treat, but it usually only comes about once you’ve had your fill of both types of extremes—too many cold, vegetable-based meals one day, and a whip-cracking, bulldozing heavy meal with meats or poultry another. I guess what I’m saying is that leftover, roasted chicken salad with crisp vegetables in a sandwich is that perfect yin-yang of summertime eating.
I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a health perspective (not to mention its being an eggcelent protein for economy’s sake), it seems eggs can do no harm poached, fried, or hard-boiled on even the finest restaurant plates. But egg salad? Perhaps the pale-yellow deli standard could use a little perk.
photo: Julia Sherman Let’s say you’re going to a cookout, barbecue, potluck, or summer picnic this weekend. Let’s say you could really go for something like a cold chicken salad sandwich, but don’t want to opt for a hastily-made rendition like at the supermarket deli or something you might whip up from frozen chicken cutlets chopped and tossed with mayo. No, let’s say you want something savory and exciting, even if this sounds contradictory to what “chicken salad” generally means … Read More
Why settle for sad tomatoes shipped in from somewhere it wasn’t ripened on the vine just because you’re craving a sandwich? We all love a juicy slab of beefsteak tomato at its peak of flavor on bread, but it ain’t going to happen in the spring. Fortunately, there are plenty of ingredients in their prime now, and with a little imagination — and acceptance — you may just forget the bloated, blood-red things even exist.
Does anyone remember “buddy burgers” from Burger King? I think that this retired menu item from the fast-food chain must have appeared sometime in the mid-to-late 1980s. As little kids, my brother and I enjoyed the novelty: two little hamburgers attached by virtue of a conjoined bun. I didn’t really have a taste for hamburgers then, but we liked pulling them apart and each getting a burger (for what that was worth). Here I’ve revamped the memory by making two … Read More
I’ve been trying to perfect this recipe for a while. Not so much a recipe, but the technique to a perfect fish sandwich. What type of fish to use? How to batter and fry the fillets? What to serve on it? Well, each of the three variations made over the last three Saturdays were all pretty darn good, regardless. It’s a fish sandwich, with fresh toppings. What can go wrong?
I find the mild flavor, mild texture, and outrageous color of roasted beets so enjoyable that I’ll pop them into my mouth whole like popcorn. Only, it’s not all the time that I get to roasting a few beets, especially when it’s been as warm as the last few weeks in New York. However, I did roast a lot of very good beets the other day — good, because they were just in season at the farmers’ market (rather than … Read More
Happy St. Patty’s Day! If popular tradition had won us over, we’d be toasting pints of Guinness in leprechaun hats and forking up mouthfuls of corned beef with cabbage and potatoes right about now. But as much as I hold dear that classic meal, it just didn’t seem like an appropriate day for boiled potatoes and cabbage. At sixty degrees and sunny outside, it’s picnic time. Spring is here, and that’s reason enough to celebrate.
I often shop with my eyes rather than my head when it comes to local food at the Greenmarket. This leads to a fun culinary game later of what to do with strawberries, fiddleheads, and a rainbow trout, for instance. Not the most practical method, I’ll admit, but I’ll stand by it just for the unexpected little solutions to those puzzles like this. Plowing through a bustling Saturday market at Grand Army Plaza, my eyes settled on some of the … Read More
I love sandwiches. But I can’t remember the last time I made one with slices of cold meat. I suppose it’s partially reactionary, as I was sent to school with turkey breast, salami or ham tucked between two slices of bread each day growing up. Now it’s the fixins’ I care about most. The more, the merrier. And open-face means there’s no chance the sandwich will get smushed by an apple.