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.
I had the great good fortune in March of touring Hong Kong for almost a week, led by people who really know the city—and, most important, people who were entirely willing to believe me when I said I wanted to eat like a Cantonese person! Usually, my hosts anywhere will say “yes” to the local question—and then proceed to serve me the things they think “Americans” will like. Not these Hong Kong guys!
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.
I recently spent a thoroughly beguiling three nights at The Meadowood Resort on the Silverado Trail in Napa Valley; really and truly, if you’re planning a Napa fantasy, you should most definitely book one of their mountainside cottages as your accommodation. The luxury, the pampering, the comfort…not to mention the fact that you feel so strongly that you are in a rural place.
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.