Author Archives: Laura Weiss

Salad Recipes To Chase Away the Winter Blahs

By Laura B. Weiss

Just because fresh greens and veggies aren’t’ readily available in the winter months is no reason to stop eating salad. Try some of these easy winter salad recipes from my latest NPR post, including this one for an updated version of that classic, the Waldorf Salad.

Not Your Aunt Zelda’s Waldorf Salad

I updated this classic recipe for “Apple, Celery and Nut Salad (Waldorf)” from The Settlement Cookbook, compiled by Mrs. Simon Kander (25th Edition, 1943). You may certainly opt for making the traditional dish, but I prefer the lighter, half-yogurt dressing and the additional adornments of beans and cumin.

Laura B. Weiss for NPR

 

Makes 4 servings

1 cup celery or two large stalks, cut lengthwise into pieces.

2 apples, cored and sliced (peeled or unpeeled)

1/2 cup canned garbanzo beans, drained

1 cup walnut meats, broken into pieces

1/4 cup mayonnaise

1/4 cup Greek yogurt

1 teaspoon lemon juice

3/4 teaspoons cumin

1/4 teaspoon salt

Pinch cayenne

Fresh ground pepper

Arugula

Mix together the celery, apple, garbanzo beans and walnuts. In a separate bowl, combine the mayonnaise and yogurt, then add the lemon juice, cumin, salt, cayenne and black pepper and mix well. Gently fold the dressing into the celery mixture. Spoon onto a bed of arugula. Serve chilled.

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Scary Stuff About Ice Cream on Halloween

Yes, ice cream has its scary side. Like poison ice cream cones. Like contaminated street cart ice cream.

I talked on Halloween to gluten-free guru Jean Layton about ice cream’s underbelly, plus some ice cream history I unearthed in my book, Ice Cream: A Global History.

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Cooking with Corn on NPR’s Kitchen Window

by Laura B. Weiss

I’ve just started writing food and recipe posts for NPR’s Kitchen Window blog. You’ll find lots of great recipes there, plus some terrific food writing. For my first post, I decided to write about corn. No, not that perennial all-American favorite, corn on the cob, but cooking with corn off the cob. In fact, as you’ll see when you read the post, I’m not exactly a corn on the cob hater, but I do think there are much better ways to consume what’s arguably America’s favorite grain. Click here to read: Making the Case for Corn Off the Cob.

Photo: Laura B. Weiss

extra corn chowder2

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