by Cate Bogue | May 1, 2018
TWO-DAY POTATO SALAD 8 cups red or yellow potatoes, cut into bite-size pieces 1 yellow onion, coarsely chopped 1 red bell pepper, diced 1 rib celery, diced 1 carrot, diced DAY 1 DRESSING 1/4 cup red wine 3 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style...
by Cate Bogue | May 1, 2018
CUCUMBER SALAD 1/2 cup sugar 1/2 cup water 1 cup vinegar 1 teaspoon salt 3 cucumbers, peeled, seeded and cut into 1/4-inch thick pieces 4 teaspoons dried parsley flakes 1 red onion, minced Yields 12 servings. In a bowl, combine sugar, water, vinegar and salt....
by Cate Bogue | May 1, 2018
ROASTED TOMATOES (Smitten Kitchen) Cherry, grape or small Roma tomatoes Whole gloves of garlic, unpeeled Olive oil Herbs such as thyme or rosemary (optional) Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a...
by Cate Bogue | May 1, 2018
COBB SALAD DIP 1 cup sour cream 1/3 cup crumbled blue cheese (about 2 ounces) 2 teaspoons freshly squeezed lemon juice 1 teaspoon kosher salt 1 teaspoon Worcestershire sauce 1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving) 1/4 cup thinly...
by Cate Bogue | Apr 30, 2018
LEMON CAKE 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1...
