There is a great lunch place in town called Local Foods that offers inventive sandwiches made from locally sourced ingredients. A good friend of mine whom I often meet for lunch there orders the truffled egg salad sandwich every time we go. I have to admit I have never ordered it. But the last time we were there, he insisted I taste it. One bite …
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Shrimp Sandwiches with Tarragon-Caper Mayonnaise
I had an awesome food weekend. My mother-in-law and her husband came to visit us and it was like being on a food-centric vacation for five days. I love all aspects of the food experience - getting ideas about what to cook, shopping for ingredients, cooking a wonderful meal, sharing it with others - I love it all. My mother-in-law shares this same …
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Spiced Lamb Burgers
Yes, it's more stuff from the grill! As I have mentioned before, grilling is a new frontier for me. After many years of making my husband do all the grilling, I decided to get over my fear and learn to do it myself. It was getting to be a bit sad that there were certain recipes I wasn't willing to try because they required grilling. Granted, I am …
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The Hemingway Burger
Guess how many ingredients are in that little hamburger patty you see there? No peaking at the recipe. If you said sixteen, you would be right! And I would be really impressed because I would never have guessed that you could get that many ingredients into one burger. Sixteen does not even count things like salt and pepper and all the extra fixings …
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Meatball Banh Mi Sandwich
I never get tired of banh mi sandwiches. They are quick to make, always satisfying, and with so many variations, they are never boring. Besides the roasted chicken version, I also make this meatball version quite often. The meatballs have all the flavor requirements of a typical Vietnamese dish - sweet, salty, and a little umami. Yes, I know that …
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Roasted Chicken Banh Mi Sandwich
I grew up eating banh mi sandwiches so it makes me happy they are finally getting the recognition they deserve. There are hundreds of variations and this version is based on the ones my mother made when I was young. She used chicken legs (with the skin ) that were marinated overnight and then fried. She then shredded the meat and put it in crusty …
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