SousChef Community

Filed under: Recipes, Soups/Salads Have you ever been torn between the flavors and textures of a potato salad, and those of your usual tossed salad? If so, I strongly recommend the following recipe -- a great way to have the best of both worlds. The Provencal Salad from Epicurious is a mix that gives you the creamy chew of potatoes and eggs, ...

Filed under: Beef, Recipes, America, Retro cookery, Soups/Salads From The Heinz Book of Meat Cookery (1930), HJ Heinz Company I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. ...

Filed under: Poultry, Recipes, Retro cookery, Soups/Salads From Dainty Desserts for Dainty People (1915), Knox Gelatine I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There ...

Filed under: Recipes, Soups/Salads As a bit of a veggie fiend, I eat a lot of salads. While I rarely change up the ingredients in the salad mix, I sometimes like to change up the dressing, because the same ol' vinaigrette or caesar dressing can get old after a while. One of the best and easiest flairs that I've found for salad dressing is mustard ...

I think we can all agree that food resembling baby food is generally unappetizing. Take, for example, jarred mashed peas. Greenish gray, strained yet lumpy, smelling vegetal and yet not fresh… baby food peas are, well… gross. That is why this recipe is such a conundrum. Yes: The fresh, vibrant, and delicious mixture atop that golden, ...

Filed under: Recipes, Fruit, How ToP-tooey! Watermelon would be perfect if not for those pesky seeds. Luckily, Instructables provides a great tutorial on how to remove most (key word: most) of the seeds from your average watermelon. It's easy and quick, with no fancy tools needed. Or, if you're feeling ca-razy, you could inject your watermelon ...

Filed under: Lunch, Dinner, Vegetables, Recipes, How To, Comfort Food, Thanksgiving Thanksgiving was Thursday (yes, I realize that it's always on Thursday) and now it's Saturday. This means that you are heading into your third day of turkey, stuffing and mashed potatoes and might be ready for a bit of a break. Whenever I find that I've overdone ...

Filed under: Recipes, Spirit of Summer, Holidays We all know that Labor Day is the unofficial end of summer. Vacations are ending, kids are going back to school, and even though it might still be warm there's something that has changed in the air compared to August. There's still time for one more cookout though! AllRecipes has a great ...

When Life Gives You Five Enormous Cabbages. . . Okay, life didn’t exactly give me the cabbages, but when they’re twenty cents a pound and locally grown, in my book that’s practically free--and obviously meant to be. So that was why one day last summer I tossed twenty pounds of cabbage into my supermarket shopping cart. Once in the kitchen with ...

Tomatoes & Homemade Pesto Are A Match Made In Summer Eating Heaven Homemade Pesto & Fresh Tomato Pizza When we're young and naive and clueless in the kitchen, we naturally look to those who are older and more knowledgeable for guidance and advice. And like certain traumatic experiences on the childhood playground or the junior high school dance ...