Every cook needs a good potato salad in his or her arsenal. It is a necessity for cookouts, potlucks, barbecues or just a darn good lunch. I have made so many potato salads in my day and each one is very different from the one before. Potatoes are so versatile (I know, I’ve said that a million times, but it’s true). You can pair them with just about any flavor you like.
May is National Barbecue Month and what a great time to celebrate! The weather is warm (or extremely hot if you are in Southern California right now), flowers are blooming and people are spending more time outside. Plus, Memorial Day is only a week away and a great excuse for having a cookout. And, what cookout is complete without a damn good barbecue sauce?
I like to eavesdrop on people’s conversations and the best place to do that is in the mall food court. I was there recently, sitting at a table sipping on an iced tea (the best drink in the world in my not-so-humble-opinion) and I overheard a 30-year-old woman chatting with her parents over lunch next to me. She was talking about her pregnancy and the baby and logistics, etc. and I thought, “oh how wonderful! Something I can relate to.” But then, all she seemed to do was berate her parents.
Living in San Diego, Mexican food has a special place in my heart and Cinco de Mayo here is so big it might as well be the 4th of July! Celebrations are all over the city and the food is abundant and divine. Anyone who knows anything about Mexican cuisine knows the main vessel to hold all the goodness is the tortilla. Depending on what you are making, you might want corn or flour tortillas. Corn tortillas are delicious but my favorites are the flour versions.
Peter Piper picked a peck of pickled peppers… or better yet, Melissa’s Produce picked a pound of peppers and presented a plethora of Pinterest-worthy pepper preparations. If that tongue twister didn’t tickle your tongue, then the recipes in Melissa’s new cookbook, The Great Pepper Cookbook (2014; Oxmoor House, $29.95) will. It is packed full of information about all kinds of peppers from the mild bell to the unbelievably hot scorpion. Lucky you, I’m giving one signed copy away! You can enter via the widget below.
Yesterday I mentioned that April was Grilled Cheese Month and I gave you a phenom recipe for a Peach & Red Pepper Jelly Grilled Cheese. Well, you didn’t think I could leave it at that, did you? When M & I did a grilled cheese tasting night, that peach pie-like sandwich was the front-runner, but this super savory concoction also held a special place with our tastebuds. Plus, with my Irish heritage & M’s Austrian background, I thought this combination was quite fitting and a perfect marriage of two cultures just like ours – awwww (ba dum bum kushhh!)