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Recipes and Stories

4 July 2017: Old-Fashioned American Potato Salad

For Independence Day, Old-Fashioned American Potato Salad

Because it's Independence Day and I'm missing my grandmother more than usual today, tonight's dinner includes the very old-fashioned American-style potato salad that MaMa always made, with celery, sweet onion, sweet pickles, hard-cooked eggs, and mayonnaise (she used Duke's) laced with a little yellow mustard for zip and color.

My grandmother diced the potatoes and then boiled them, but I've always boiled the potatoes whole, in their skins, to preserve their flavor and keep them from being sodden.  Read More 

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11 April 2017: Parsley

My culinary security blanket: a bouquet of fresh flat-leaved Italian parsley

Now, here’s a curious thing that I can’t explain. For reasons that are a complete mystery to me, having a bouquet of fresh parsley in my kitchen is a kind of culinary security blanket. It reassures and comforts me, even when I end up using very little of it in the pots.

Unfortunately, that’s more often the case than not. Despite the truth in the old Italian proverb “essere come il prezzemolo” (literally “to be like parsley,” that is, everywhere), I can rarely use it all up before it starts to fade. Read More 

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6 July 2013 French Potato Salad

Classic French Potato Salad
The perfect accompaniment for any grilled meat, poultry, or fish, an indispensable component of classic Salade Niçoise, and almost as simple to make as a tossed salad with oil and vinegar dressing, this French version of potato salad is one of the great dishes of French home cooking. It’s also one of the greatest of all summer salads. Read More 
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