Dinner Party Perfect
Friday January 16, 2009
![](https://webarchive.library.unt.edu/eot2008/20090117000702im_/http://z.about.com/d/localfoods/1/0/u/5/-/-/celeryredsalad.jpg)
Oh, "perfect" is a dangerous adjective. This simple combination of thinly sliced celery and red onions tossed with ginger and rice vinegar and a bit of salt adds crunch, brightness, and clarity to otherwise heavy or rich winter menus. You're not hosting a dinner party this weekend? Well,
Gingery Celery & Red Onion Salad is so easy and simple you might as well throw it together just for you and yours, no matter how humble your dinner plans.
Warm Up Your Wednesday
Wednesday January 14, 2009
![](https://webarchive.library.unt.edu/eot2008/20090117000702im_/http://z.about.com/d/localfoods/1/0/w/5/-/-/couscousstew.jpg)
This
Moroccan-style vegetable stew will add warmth and comfort to your Wednesday dinner. It also gives you plenty of wiggle-room in terms of exact ingredients. Serve it with broiled chops, chicken breasts, or sausages on the side or with a
poached egg or two on top.
Yogurt-marinated chicken is also a delicious addition. But you know what? It's also great all by itself - over a bowl of couscous or rice or with a bit of crusty bread to sop up the rich, spicy broth.
Is There Anything Better Than Beet Salad?
Monday January 12, 2009
![](https://webarchive.library.unt.edu/eot2008/20090117000702im_/http://z.about.com/d/localfoods/1/0/g/0/-/-/beet_feta_salad.jpg)
I seriously love beet salads. And I know I'm not alone; and yet, I'm a little bit alone. Beets seem to polarize people. Deep earthy sweetness or cloying dirt-flavor yuck? I can't tell you how to feel about beets, but if you like them, I do have a few ideas about what you might do with them:
Popovers!
Saturday January 10, 2009
![](https://webarchive.library.unt.edu/eot2008/20090117000702im_/http://z.about.com/d/localfoods/1/0/l/5/-/-/popover.jpg)
I have a confession to make. I am powerless in the face of
popovers. I can eat a dozen. I shouldn't. I don't feel good after I do it. But I can and have eaten a dozen popovers. People usually think of popovers as a dinner-time treat, alongside a big roast or warming soup of soup - and they're great for that. But they are also delicious for breakfast - all eggy and warm and crisp. They're not too shabby dipped in maple syrup either.