Easily customizable egg salad

Egg salad is tricky. At least for me.

If the consistency is less than perfect it can be mushy and gross. There has to be a crunch factor, but I generally don’t like celery in “salad” dishes. If I need it for flavor I use celery seeds, but of course they don’t crunch like the real thing.

And when I do find a good egg salad, even then it’s one of those things I really have to be in the mood for.

But, I finally found the perfect egg salad recipe, via Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman. (Shout out to my mother-in-law for giving me the book for Christmas.)

This recipe is perfectly customizable to your own personal preferences, and/or what you have on hand. I’ll give you my own recipe I made from Rulhman’s suggestions, and how to turn it into the egg salad that’s best for you.

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Vegetable fried rice

This fried rice recipe is a good one. See? The husband likes it.

It’s from my favorite cookbook, The Rookie Cook.


  • 1 tbsp olive oil
  • 2 large eggs, fork-beaten
  • salt and black pepper
  • 1 cup frozen vegetables, chopped if large
  • 1 tbsp finely chopped chives*
  • 3 cups cooked long grain white rice**
  • 3 tbsp soy sauce, or as needed

*Or, 2 chopped green onions.

**About 1 cup uncooked.

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Food history: fondue

I remember eating fondue often for dinner as a kid, but I feel like it has really gone by the wayside. I haven’t eaten it in years, never think to serve it at home, and I never come across recipes on Pinterest.

The Melting Pot restaurant, which I have never been to, seems to be the only one trying to bring this iconic dish back.

Let’s find out where fondue came from.

Photo credit: OldWaySPT.org

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Ciabatta bread meatball subs

With below zero temperatures lately, all I’ve wanted is some serious comfort food. I’ve made this a couple times recently and it has really hit the spot.

It’s adapted from that neat little packet that comes in the Food Network Magazine – 50 Cranberry Recipes, 50 Bacon Recipes, etc. – this one was 50 Party Sub Recipes.


  • 1 loaf ciabatta bread
  • 1 pound lean ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup shredded or grated Parmesan cheese, plus more for sprinkling
  • 2 tsp dried parsley
  • 1 garlic clove, minced
  • salt and pepper
  • about 1/4 cup olive oil
  • 1 (16 oz) jar marinara sauce
  • about 1/4 cup shredded mozzarella cheese

A couple notes:

  • I used bagged ciabatta bread I found at Wal-Mart of all places. You could also use Italian bread.
  • As a general rule, if you have fresh herbs, do use them over dried. Four parts fresh to one part dried is the general conversion. 
  • Of course, this recipe could further exceed its awesomeness if you’re into making your own bread and own marinara sauce. But you don’t need to. By definition comfort food is supposed to be easy to make.

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