Greetings from Egypt, where I’m on the tail-end of a very long research trip–one that has, unfortunately, made it pretty hard to cook things for myself. But lo! Here’s a quick and unique way to prepare a tuna salad. Habibi (darling).
…or maybe it is. This is a simple yet tangy base for a really good potato salad. It’s meant for editing to your taste, with all of the necessary ingredients already here.
I love corn salad, especially in the summer. I don’t like the taste of mayonnaise, though, and it’s a key ingredient in most corn salads–so I use buttery spread instead. Try this one out for a barbecue or picnic, it only takes about 10 minutes!
The salad that inspired this one is served as a side at Blue State Coffee here in Providence. I’ve been making my lightly edited version as a quick lunch/snack for a while now. It’s so easy, and really tasty both cold and at room temp.
It’s just the right season to get some big, beautiful, colorful tomatoes. This recipe is a super-simple way to highlight the brilliant flavor of this summer fruit.
Such yum. Much Asian dressing. Very thanks to my good friend Andrea for this incredible and incredibly easy recipe. I CAN’T STOP EATING IT.
PhD Kitchen 