Classic Creamy Coleslaw

My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others.

Three Bean Salad, Redux

Now that picnic season is upon us, I get nostalgic over classic summertime fare. There is nothing quite like a family reunion over fried chicken and a potluck dinner, tables threatening to buckle under the weight of all the CorningWare and Pyrex. Of course, there are the old favorites: green bean casserole, scalloped potatoes, pea salad with bacon and mayonnaise, three bean salad, and most certainly a mustardy potato salad — and, if luck is with me, an old-fashioned custard pie sprinkled with a little nutmeg. I love all these foods — but this year, I want something new.

Everything but the Hamburger, Special Sauce Included

Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season. All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for…

Laotian Beef Salad

Laotian Beef Salad (Larb)

I really enjoy making and eating the foods of Southeast Asia.  I make trips to the Asian grocery and buy up all kinds of different produce that aren’t found in my garden or at the local grocer.  I don’t really drive but an extra five minutes to get there, the groceries cost less which makes up for the extra in gas and I usually find some gem of a new product that I have never eaten, cooked with or sometimes never even seen.  It is always an adventure.  This time I happened in a day or two before the Chinese New Year and in honor of the holiday…