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.
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?
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 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.
To repeat a joke my brother once made when I was in the same situation, I’ve got a lot of thyme on my hands. Fresh thyme. Which means it’s going bad soon. It took a while for me to place why I’d gotten the large stash of spindles tucked away in my crisper drawer (oh right, those squash-stuffed Jamaican-style patties) today. I’ve got a lot of the dried kind, too. If only time were as plentiful as my thyme, then … Read More
Ah, summer. These are the only reasons I stick it out in New York the rest of the year. It all began with my first summer here, as a wide-eyed, twenty-year-old college sophomore. It was every bit the definition of “salad days” – living in Alphabet City with my best friend in an apartment we rented ridiculously cheap because it was owned by her family friends, romping around the Village and Lower East Side, sometimes successfully sneaking into bars, sometimes … Read More
Warning: If you make this at your next barbecue, your vegetarian friends may want to stand up on the picnic table and leap into your arms, proclaiming forever best friendship. I don’t know this from actual experience, but I can only imagine, after many summers of seeing glum-looking vegetarians skulking from the greasy-smelling fume clouds, nervously glancing at raw ground meat and drippy hot dog packages in the way that one cannot resist looking at a bug after squashing it … Read More
If pork belly is the cut craze of the moment, then I nominate Vietnamese banh mi sandwiches as its most appetizing summer application. I’ve been hearing about pork belly all over the food world lately: 23% of the chefs polled in this month’s Food & Wine magazine thought of it as the ingredient more home cooks should try. And in the New York Times, Frank Bruni drools all over it, along with other fatty cuts of “fat, glorious fat.” It … Read More