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.
This recipe from It’s All American Food perfectly expresses the theme of the book: validating the culinary changes wrought in America by immigrants who, for various reasons, had to change their cuisine once they got here. If you treat this food with love…you’ll love it!
As you may know, I’ve just returned from an amazing winter trip. Three weeks in Europe—from a balmy wine-tasting on the banks of the Bosporus, to a week of Languedoc vineyarding in the south of France, to luscious Chenin Blanc discoveries in the Loire Valley, to a wild snow-covered jaunt through five German wine regions—ending with a supra-luxe gastro-weekend in Paris. The good life, for sure.
Today we’re kicking off a brand new video series. Come back every Friday for a new one. And now, enjoy some summer bruschetta!
Rosengarten Classic. Originally Published: Rosengarten Report, March 2006.
Here’s a real paradox for you, one fully worthy of Zeno’s attention. I love shrimp–those sweet, sea-drenched, poppy, crunchy, squirty little blocks of crustacean delight. And…as you well know…I love learning all about the things I love.