Mixing the right amount of mustard and mayo.
Bring some oompah to your summer picnic.
Potato salad is one of my four favorite vegetables, right up there with tuna salad, deviled eggs, and slices of Velveeta. You need a mustardy tang and some starch to balance the overpowering sweetness of barbecue sauce. That’s where the masters in the art of salade de pommes de terre
Ode To BrisketWhen you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what always
The perfect complement to a few slices of brisket, a slab of ribs, and a couple of links of sausage.
1 cup garbanzo beans 1 cup black-eyed peas 1 cup chana dal (split yellow peas may be substituted) 1 cup mung beans 5 medium red new potatoes 8 scallions (with some green), finely sliced 4 serrano chiles, seeded and minced 2 tablesppons chaat masala seasoning mix 6 tablespoons chopped