HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, August 11, 2016

The Daily Meal has just published my latest article and recipe....Enjoy this trip to the South of France!


Salade Niçoise is Not What You Might Think It Is
Get your facts straight regarding salade niçoise, direct from the source
Aug 9, 2016 | 10:01 am
By
Monte Mathews
Staff Writer
We have the scoop on how a Salade Niçoise should really be made.

  
         Unless you want to get your head taken off by your server, never ask where the cooked potatoes and green beans are when you order the famed salade niçoise in its home city of Nice on France’s Cote D’Azur. Heaven forbid you miss the tuna you may have gotten used to back home too.
         It turns out the salad is a victim of its own success. It’s been amended and altered from its original recipe so that even the sunniest locals frown upon variations of the real thing. And what is the real thing? Salade niçoise doesn’t even appear in the bible of French cuisine, “Larousse Gastronomique.” Instead, it is pictured as “Mediterranean salad.”

Sunday, August 7, 2016

A Double Play from The New York Times: Zucchini and Cherry Tomatoes with Red Pepper Dressing and Best Chicken Salad

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         Ask me my favorite day of the week and I will say Wednesday. Saturday and Sunday have their charms.  But of weekdays, nothing compares to Wednesday and the arrival of “Food” from The New York Times.   Formerly called “Dining”, the section was renamed in 2014 “to reflect its increasingly broad focus on food and drink, restaurants and home cooking, gastronomic trends and innovation”.   The newspaper went on to say that the newspaper’s most famous food editor of all, Craig Claiborne had named his first report “Food” when he joined the paper in 1957.  Plus ça change… Every Wednesday, I eagerly await its contents, most particularly, its recipes.   What other newspaper has a “Recipe Lab” where recipes are pored over with a food historian’s eye?  Where else can you find a David Tanis, whose City Kitchen is a constant source of new ideas.  Or “In the Kitchen with a Good Appetite” which is the province of one Melissa Clark, whose recipes have made it onto Chewing the Fat an astonishing total of 33 times.   But today, Melissa is absent as her two colleagues, David Tanis and Julia Moskin take center stage.