Saturday, August 1st, 2015
Don’t limit potato salad to just picnics and potlucks. This could also work as a side dish at your next dinner party. Using crème fraîche instead of mayonnaise gives it a lighter, tangier flavor. It goes well with fish, chicken and other dinner entrées.
Makes 4 servings
11⁄2 pounds small red, purple, white or yellow potatoes, scrubbed but left whole
2 hard-boiled eggs, chopped
1–2 carrots, thinly sliced
1–2 radishes, thinly sliced
2–3 green onions, thinly sliced
A handful of Italian parsley, chervil, dill or any combination
of those, chopped
6–71⁄2 ounces crème fraîche or sour cream
Salt and freshly ground pepper
Bring the potatoes to boil in a large pot of water, then simmer for approximately 20 minutes or until tender. You can easily tell when they are tender by poking them with the tip of a sharp knife. Drain and let cool. Cut in half or quarters, depending on how big your potatoes are. You really want them to be manageable bite-size pieces.
Friday, July 31st, 2015
Make this Tuscan bread and tomato salad when you have leftover stale bread, at least a couple days old. It might seem strange to soak the bread in water and squeeze it out like a sponge, but this is the way they do it in Tuscany. Be sure to use a hearty bread that is very stale. Delicate or fresh bread will be too mushy. Feel free to branch out or embellish it with a garnish of capers, olives, red peppers, burrata or some fresh leafy greens.
Thursday, July 30th, 2015
While most of us are familiar with the classic Spanish red gazpacho, the white version with almonds and grapes is equally authentic. It is cool, smooth and creamy, despite having no dairy, and it’s very refreshing on a hot day.
Tuesday, July 21st, 2015
Getting to know Santa Barbara food culture means sampling the area’s diverse produce, abundant seafood and artisan food products. Expedia has teamed up with Edible Feast and Edible Santa Barbara magazine to bring you a food and drink lover’s perfect day.
Monday, July 6th, 2015
The farm-to-bar-cocktail aficionados now have another watering hole to call their own. The Good Lion is a dedicated cocktail lounge, and their focus is on making seasonal freshly crafted drinks using local and high-quality ingredients.
Monday, June 22nd, 2015
Pork has seen a resurgence in popularity, starting with the ubiquitous and delicious bacon we see across meals from breakfast to dessert, and expanding into the delectable world of salumi, sausages, cured meats.