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Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It’s not made from salmon fillets. I make my salmon salad by grilling the bones after I’ve filleted the fish, then stripping the meat from the ribs for this salad. Thrifty, and awesome.
Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.
If there is a group that eats more crayfish than the Louisianans, it’s the Scandinavians. August is all about crayfish (or crawfish or crawdads) in Sweden and Finland, and this light salad is perfect for long summer evenings.
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
How to pick and cook salicornia, the plant of a thousand names: Saltwort, samphire, chicken feet, whatever — no matter what you call it, this is one of the finest foraged foods around.
For Westerners, miner’s lettuce is a commonplace, an afterthought. But this pleasant salad green has a distinction very few other American plants share.
I used to think that all that fancy French salt was bunk, that it was all a scam. Sodium chloride is sodium chloride, right? Wrong. I now know that all salts are not created equal.