This recipe is a scrumptious addition to any English Tea Service and is from my book David Rosengarten Entertains.
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Among the most popular offerings at Thai restaurants in the U.S. are the wonderful, light, tingling, super-flavorful salads. They can be pretty elaborate affairs, with all kinds of intricate garnishes. But I love the simplicity of the following recipe, which takes mere minutes to make–and gets any meal, Thai or otherwise, off to a rousing start.
This simple fruit soup is my staple dessert in New York’s Chinatown, whenever I go for dim sum. But there’s no reason you can’t serve it at any dinner, plain or fancy. It’s as satisfying as it is refreshing.
Nothing could be simpler—or more satisfying—than a fresh, creamy egg salad. Hard-boiled eggs and mayo (which is also eggs) have a crazy good synergy. Just remember to “toss” this “salad” lightly; it tastes better if it’s not compressed. And keep in mind that seasoning egg salad is tricky business; what seems like too much salt right after you’ve made egg salad somehow turns into too little salt after the salad has spent a night in the refrigerator.
Some sauces are slightly meaty tomato sauces; this sauce is a slightly tomato-ey meat sauce. There’s nothing all-purpose about it: you serve it on pasta when you want a few ladlefuls of liquid meat! It is exactly what I grew up with in Brooklyn, when the choice at most Italian restaurants for spaghetti sauce was “tomato sauce” or “meat sauce.” Later on, we all learned that this sauce has its roots in the renowned Bolognese Ragú. But you’d never mistake one for the other.