Another big-chain menu item I crave? The enormous bowl of garden salad that's a part of every visit to the Olive Garden. On the rare occasion that I find myself dining at the restaurant, there's something about the ultracrisp lettuce leaves, the mildly earthy black olives, and the pickled juice that squirts out of the pepperoncini that calls to my senses. So when I recently came across a test kitchen attempt to replicate the salad, I couldn't resist trying it at home. For a crunch-quenching side that's perfect for a 4th of July celebration, keep reading
One of the reasons I look forward to Summer is the remarkable seasonal fare that comes along with the warm weather, from barbecue to ceviche to tropical Popsicles and everything in between. Since Party and I have had such a blast putting together Summer recipes (we instated an ice cream sandwich series in years past), we've decided to bring you a brand new series: Summer of salads.
From a crunchy classic Caesar to a Calabrian tuna panzanella, this season is sure to be all about refreshing salads that will keep you going even when the mercury rises. Traditional German potato salad is one of my favorites. Since it's made with a vinegar-based sauce, it's not as creamy as American potato salad, but what it lacks in creaminess it more than makes up for in tang from the vinegar and smokiness from bacon bits. It also stands up to the heat better than classic potato salad. To make this for a Summer grillout or picnic, read more