Vinegar

This is the quintessential macaroni salad for your summer bbq. Tangy and crunchy. This salad is destined to be part of your bbq arsenal. Don’t rinse the pasta after boiling-the starch on the pasta will help the dressing adhere to the pasta! Read More » A colorful slaw that is perfect for any barbecue. Crunchy and tangy, this cole slaw is always a favorite in the summer time. For more of a bite, use white vinegar in place of the apple cider vinegar. Best if made at least 3-4 hours ahead. Celery seed can be added for another level of flavor. Read More » This is a really simple but really good Greek salad- the very kind they serve on the wonderful island of Santorini in Greece. The key to this salad is to get the best quality ingredients you can, including some good balsamic vinegar and extra virgin olive oil. This is a keeper recipe for weeknights too. For an additional authentic touch, snag some stuffed vine leaves (dolmades) from your store to have on top of the salad. Read More » The caramelized onions appear in a number of the recipes here and go very well with steaks, burgers, quesadillas and tarts just to name a few. They have a jam consistency and a deep golden color. These onions take a little time to make but are way worth the time spent! Be patient and be sure to cook them over a low heat once the lid has been removed. Read More » My take on a classic summer salad. Read More »