salads

We all have comfort foods we crave again and again. Maybe it’s your mother’s roast chicken, or noodle soup, or freshly baked chocolate chip cookies, still warm and gooey from the oven. I could go on, but I’ll cut to the chase here. One of my top comfort foods is chicken salad. I like it classic, with mayo and celery, or shredded into a Cobb salad. I’ll eat it with a garlicky tahini dressing. I daydream about trying exotic chicken salads, like this one with curry and mango. And I love it combined with another fave comfort food: peanut butter, […]

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Curried Tuna Salad

April 26, 2012

in Entrees,Recipes

By Riki Shore When we lived in Los Angeles, I’d treat myself to Intelligentsia coffee as often as I could afford it. No matter how often I stopped in, I made it a point never to eat there. They didn’t offer anything other than stale-looking breakfast pastries, none of which were gluten-free. When they opened their Pasadena location, they ventured into the world of food service, offering a full lunch menu catered by an outside source. I still didn’t take the food seriously, figuring that a place that serves such good coffee couldn’t also master food service. But it stayed […]

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By Riki Shore Tahini is not one of my pantry staples. I don’t know why. I like the flavor of it – kind of earthy and tangy with a luxuriant mouth feel from the fat in the sesame seeds. It pairs so well with lemon and garlic that it brightens up almost any dish. Last week I bought a tub of tahini to make a kale salad I had read about. It was great on the kale – definitely try that one. But once the kale was eaten, I still had nearly a cup of tahini dressing to contend with. […]

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By Riki Shore Sometimes you need shortcuts. I don’t like to do it, but this week I needed it. I don’t know what it is about Daylight Savings Time. It’s only one hour, but every six months I feel like I’ve flown across the ocean and back. I stumble around the kitchen in the morning, but can’t get to sleep at night. I’m restless and antsy and unfocused. On top of that, winter turned into summer here in North Carolina. The temps went up into the 80s and, for the first time in a couple of years, it was humid […]

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Wild Salmon Salad

February 24, 2012

in Entrees,Recipes

By Riki Shore When Rob was working at home, we had the luxury of eating lunch together several times a week. We’d often have a hot meal: grilled chicked salad or lamb burgers or fritatta stuffed with swiss chard. Now that he’s working in an office again, he needs to pack a lunch. Of course, there’s a cafeteria where he can supplement his packed lunch, but that gets expensive in a hurry, so I try to have some lunchbox staples on hand. Around our house, Rob takes care of breakfast, usually fried eggs for Stella and an omelet for me. […]

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Classic Chicken Salad

January 21, 2012

in Entrees,Recipes

By Riki Shore Sometimes you need some comfort food. Like maybe after a cross-country move? When you’re still jet-lagged, not used to the new house or the cold weather? For me, chicken salad has always been a comforting lunch. Yesterday I roasted a couple of chicken breasts while unpacking some boxes. Then I mixed up a very simple, classic chicken salad. This was partially because I hadn’t unpacked any spices yet, and partially because I was craving simplicity. I dressed a bed of greens with mustard vinaigrette and topped it with chicken salad. This afternoon I topped the whole shebang with dried cranberries […]

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Oven Roasted Fennel

December 15, 2011

in Recipes,Veggies

By Riki Shore This preparation is so simple I almost hate to post it. But it’s also scrumptious, and easy, too. Roasting fennel brings out its natural sweetness, reminiscent of anise or licorice. Read on and you’ll find a go-to side dish that’ll fast become on of your staples. To prepare fennel, trim the stalks just above the bulb. Slice the bulb in half vertically. If the core is protruding from the base, trim this part too. Place each half cut-side down and cut 1/2-inch slices. Now you’re ready to roast your fennel. 2 fennel bulbs 1/2 teaspoon Kosher salt 1/4 […]

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By Riki Shore I’ve been lucky enough to eat at the Lazy Ox twice in recent weeks and, although my bank account has suffered, my food inspiration has definitely ratcheted up a notch. One of the mind-blowing dishes I ate there was simply described on the menu as seared fijian albacore with lentils, bacon & apple. I detected syrupy balsamic vinegar and kumquat; the waiter told me there was bacon and pickled apple; and there was definitely a shaving of fennel and what seemed like a golden raisin. It was a complex dish, hitting all the right notes with tastes familiar […]

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By Riki Shore Now that Fall’s here, I like to prepare hearty salads for lunch. They’re a great way to use leftover meats, and if you have the vinaigrette already on hand, they come together in a snap. I’ve written this recipe to use roasted chicken, but this salad combines just as well with leftover lamb or beef. Puy lentils are also called French green lentils. They’re slightly smaller than other lentils, and although they take a little longer to prepare, they hold their shape well during cooking. The mustard vinaigrette here makes a great all-purpose salad dressing. Feel free […]

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By Riki Shore What the heck is confit? How do you pronounce it? And what does it have to do with tomatoes anyway? Tomatoes are at their sweetest this time of year in southern California and, while I don’t like eating raw tomatoes, I love them cooked, stewed, and sun-dried. I came across this recipe from one of my favorite professional chefs, Jean-Georges Vongerichten. He consistently makes the most flavorful food with the fewest ingredients – which is not to say that all his recipes call for five or six ingredients. Some of them have a list a dozen, or […]

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