Although I love Caprese salad and taco salad, my all-time favorite salad is this BLT salad. It tastes just like a bacon, lettuce, and tomato sandwich, but it's a salad. Genius! It's full of salty bacon, juicy tomatoes, crisp lettuce, and toasted croutons. The dressing is a mixture of buttermilk, mayonnaise, and cider vinegar that's seasoned with a little bit of scallions. Get started on this salad an hour before you plan on serving it — that way both the bacon and croutons will have plenty of time to cool. Or, make those elements the day before you plan on enjoying it. Want to eat this salad? You know you do! Here's the recipe.
There are some things in life that aren't supposed to be messed with. One of those things is the BLT sandwich. This traditional combination of porky bacon, crunchy lettuce, and juicy tomatoes is perfect just the way it is. While you can serve the trio on fancy bread, I prefer to make them on toasted whole wheat because that's the way my dad made BLTs when I was a girl. Same goes for the condiments: you could add mustard or aioli, but good-old mayonnaise from the jar is fine. The key to a good BLT is to use high-quality ingredients and be generous when layering. Lots of bacon is essential! To check out my method, keep reading.
Dressed in tangy Worcestershire sauce, red wine vinegar, and Dijon mustard, this crunchy, juicy salad is a fresh and filling way to end the day. And it can be made in a snap.
For the super simple recipe, read more.
Still don't know what to serve on Sunday? How about grilled red, white, and blue pizzas?! This festive and fabulous idea comes from Chef Eric Lee of Simi Winery's Landslide Terrace Pizza Cafe in Healdsburg, CA. While you could enjoy these pies at the cafe, they are fun to make at home and absolutely delicious.
The red pizza is the most classic, with tomato sauce, mozzarella, and a BLT garnish. The white pizza celebrates the ingredients of the season with a fresh corn, zucchini, and leek topping. The blue is the most exotic, with Peruvian purple potatoes, blue cheese, and caramelized onions.
Get started a day in advance on preparing the toppings, then all you have to do during the barbecue is grill the dough and finish the pies. Serving the pizzas as a trio is an excellent conversation starter; each of my guests were eager to say which was their favorite. I loved them all! For the recipes, keep reading.
In case you didn't know, April is BLT month. It's the second most popular sandwich in the US (ham is the first), but of course I couldn't just tell you to celebrate with a BLT every day this month without discussing the nutritional value of this traditional lunchtime fave. If you're a huge fan of BLTs, take this quiz to see if they're as unhealthy as they sound.
Sometimes serendipity leads me to sandwiches at the most surprising times — like when I once found myself at an antique mall, housed in an old grocery store, with a restaurant in the middle. I ordered the feta BLT, which turned out to be an unfussy yet decadent, creamy, and salty twist on the crispy classic. Luckily, the woman who owned the restaurant also had a cookbook, and I got my hands on the recipe.
I've been meaning to make this for a while now, so last week I did feta cream-cheese BLTs for dinner. Turns out, April is not only National Grilled Cheese Month, it's also BLT Month. Serendipitous, indeed. To celebrate the sandwich yourself, read more
Last week, I woke up (no surprises here) slightly hungover. It seems I had played
one three too many rounds of beer pong. As I lay in bed, my head pounding, I suddenly realized I was in the best place in the world to be hungover: my parents' house — where the fridge was always stocked! Sure enough there was bacon, eggs, an assortment of cheese, and bread. It was time to make the ultimate breakfast sandwich — Thomas Keller's cheesy BLT with a fried egg. You may recognize this sandwich from the movie Spanglish. And if you've never made it, treat yourself to one today (especially if you are hungover!).
The combination of crisp bacon, oozing yolk, and melted cheese is scrumptiously sublime. The sandwich features simple ingredients in a magnificent way that is balanced in both taste and texture. Although it's extremely messy to eat, the dish is surprisingly hearty and beyond delicious. To check out this egg-cellent sandwich, read more
I've let Nancy Silverton's Sandwich Book languish on my desk for too long, so this weekend I finally decided to make a recipe from this famously excessive sandwich collection. (Stay tuned for a full cookbook review.) Since I was having friends over for a casual dinner, I avoided the more labor-intensive recipes in favor of a simple but delicious sandwich that would showcase the fresh tomatoes I bought that morning at the farmers market.
This PLT — pancetta, lettuce, and tomato — is a variation on the classic BLT (from New York's 'Ino) using Italian pancetta and arugula. Silverton's book is designed so that, if you choose, you can prepare each ingredient without shortcuts — for instance, braising artichokes rather than buying jarred ones or even making bread from scratch. Since the recipe called for it, I opted to make my own lemon aioli from Silverton's recipe. But despite my ambition, this dinner ended up being something of a disaster. To find out why, read more
Just because a cooking technique is new doesn't mean you can't test it out on a weeknight. This recipe for a grilled pizza is simple and quick. It gets you out of the kitchen and experimenting with the grill.
The BL of the classic BLT is replaced with prosciutto and arugula making for a delicious gourmet alternative. This pizza is perfect for those who are lactose intolerant because no cheese is involved. To look at the recipe, read more