How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Cucumber Vinegar Salad is the perfect side for summer dinners, potlucks or backyard BBQs… and also a healthy start to the New Year. It hits all the right flavor notes, and it's kid-friendly too.
 
I use thin skin cucumbers with smaller seeds to make it easier to prepare and eat, together with a cup of red onions for some big antioxidant power. I’ve  tamed the sharpness of the onion with vinegar and a bit of sugar. Fresh dill adds brightness and big herby flavor—a must for this recipe.
 
The earliest traces of cucumber salad can be found in ancient Greece and Rome. Cucumber, known as “sikyos” in Greek, was highly valued for its cooling and medicinal properties. Greek physicians prescribed cucumber salads for digestive ailments and as a refreshing treat during hot summer months. The Romans, too, incorporated cucumbers into their cuisine, creating “cucumis acetarius,” a salad made with cucumbers, vinegar, and herbs.
 
Cucumber salad found its way to Persia during the Sassanid Empire (224-651 CE). The Persians introduced a variety of spices and flavors to the dish, including cumin, coriander, and mint. The salad became known as “Khiyar Shoor” and became a staple in Persian cuisine, often served as a side dish or appetizer.
 
From Persia, cucumber salad spread to the Middle East, where it was adopted by Arab and Turkish cultures. In Arab cuisine, the salad is known as “Salatat Khiyar” and is typically made with cucumbers, tomatoes, onions, and a dressing of olive oil, lemon juice, and spices. Turkish cuisine features a similar salad called “Salatalık Turşusu,” which uses vinegar instead of lemon juice in the dressing.
 
Cucumber salad made its way to Europe during the Middle Ages, where it was embraced by various cuisines. In Germany, “Gurkensalat” is a popular summer dish made with cucumbers, onions, vinegar, and sugar. French cuisine boasts “Salade de Concombre,” a refreshing salad with cucumbers, radishes, and a vinaigrette dressing.
 
Cucumber salad arrived in America with European settlers and quickly became a staple in Southern and Midwestern cuisine. The American version of cucumber salad typically includes cucumbers, onions, vinegar, sugar and dill. It is often served as a side dish or relish alongside grilled meats or fried chicken.
 
Cucumber salad arrived in Asia, where it was adapted to local tastes. In Japan, “Kyuri Sunomono” is a popular salad made with cucumbers, vinegar and sesame oil. Korean cuisine features “Oi Muchim,” a cucumber salad seasoned with soy sauce, sesame oil, and red pepper flakes.
 
Cucumber salad found its way to my family by way of Tom Bergin’s Irish Restaurant (House of Irish Coffee) as a choice starter instead of the typical tossed green salad. I could get a toss salad anywhere, but the cucumber salad at that time was unique to Bergin’s.

So here it is… one of my favorite salad/side recipes from all the way back to the days of the Greeks.
 
Ingredients 
6 Persian cucumbers (or 3 English cucumbers)
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 cup thinly sliced red onion
1/4 cup white wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh dill
1/4 teaspoon red pepper flakes
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thinly slice 6 cucumbers 1/4-inch thick.
3. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl.
4. Sprinkle the sliced cucumbers with sugar and salt.
5. Toss to combine.
6. Let the cucumbers stand at room temperature for 30 minutes. This will help to remove excess cucumber liquid.
7. Discard any liquid in the bowl and wipe it dry.
8. Transfer the cucumbers to the bowl and toss with the onion, vinegars, dill and red pepper flakes.
9. Let the marinaded cucumbers stand at room temperature for 15 minutes stirring every so often.
10. Serve immediately or cover and refrigerate for up to 5 days.

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ChefSecret:  You can use any type of vinegar that you have on hand.

Quip of the Day:  A tomato and a cucumber bounce into a bar.
"Larry and I have been wanting to become human for a while now," the tomato says to the bartender. "But none of the other bars in town have drinks that will turn us into humans. Do you have such a drink?"

"I think I do," says the bartender. "Let me see if I have it."

"This is gonna be great!" Bob gushes to Larry the cucumber.

The bartender serves drinks to the two of them, and sure enough, they both turn human!
"Look at me, Bob!" exclaims Larry the ex-cucumber. "I'm human!" "That's very nice, Larry," says Bob the ex-tomato, "But do be careful!"

Larry happily prances out the door. He is so excited about being human, he forgets to look both ways before crossing the street, and he is hit by a car and turns back into a cucumber.
Bob rushes outside to save his friend, but he too forgets to look both ways, is hit by a car, and turns back into a tomato.
​
The bartender rushes outside and calls an ambulance.
"Are they still alive?" asks the dispatcher.
"They are," says the bartender, "but I'm worried that they will be vegetables for the rest of their lives."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. 

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #SideDish #CucumberSalad #Cucumber-OnionSalad #MAHA #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? To me there are the three basic food groups—butter, garlic and chocolate. My Holiday Garlic Potatoes involves two of these silos—butter and garlic.
 
I start with minced garlic in a squeeze bottle made by Spice World. It has all the garlic flavor but with a sweeter note. I just can’t stop adding garlic to almost every dish that comes out of my kitchen. Whether it’s steak bites, chicken bites, garlic knots, or my new favorite—Holiday Garlic Potatoes. The flavor of toasty butter and sweet garlic is a big hit with everyone in my family for the holidays (or weekends or weekdays).
 
The texture of Holiday Garlic Potatoes is truly unique among all the ordinary potato recipes over the years. The outsides of these potatoes are seared until crispy brown, and their interiors are silky, creamy, and tender. After searing, bake the potatoes in the oven, absorbing tons of flavor from broth, butter and lots of garlic. I prefer to brown the butter because it adds lots of dark, caramelized color and flavor to the potatoes—it’s wonderful!
 
To prevent the garlic from scorching or burning, wait to add the garlic until the potatoes are fully seared. Briefly removing the seared potatoes from the skillet gives you plenty of room to sauté all of the garlic, then add the salt, pepper, and broth to create an aromatic braising liquid. Add the potatoes back to the pan to get basted with the broth, then bake in the oven until they’re cooked all the way through.
 
Prep time:  10 minutes
Cook time:  50 minutes
Yield:  4 servings (this recipe can easily be doubled or even tripled)
 
Ingredients 
6 to 7 Yukon Gold potatoes
6 tablespoons unsalted butter, divided
8 tablespoons minced garlic (I prefer Spice World)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low-sodium chicken or vegetable broth
fresh rosemary (optional)
2 tablespoons fresh chopped flat parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400ºF.

To prepare the potatoes

1. Fill a medium bowl halfway with cool water.
2. Peel the potatoes and slice them into approximately 2-inch-thick rounds, adding them to the bowl of water as you go to prevent them from oxidizing.

To sear the potatoes

1. Heat a 10-inch oven-safe skillet on the stovetop over medium heat for 1 minute.
2. Meanwhile, place the potatoes on a kitchen towel and pat them dry on all sides. Add 2 tablespoons of the butter to the preheated pan. After the butter has melted, add the potatoes in a single layer.
3. Sear the potatoes until well browned on the bottom, about 5 minutes. Using tongs or a pair of forks, flip the potatoes and sear on the other side until browned, about 5 minutes more.

To brown the garlic

1. Transfer the potatoes to a side dish.
2. Reduce the heat to medium-low.
3. Add the remaining 4 tablespoons of butter along with the garlic, salt and pepper. Sauté until the garlic is aromatic but not browned, about 1 minute.

To braise the potatoes and finish

1. Return the potatoes back to the skillet in a single layer.
2. Pour the broth over the potatoes. Use a spoon to baste the potatoes with the cooking liquid, making sure to spoon some bits of garlic on top of each slice of potato.
3. Transfer the pan to the oven.
4. Bake until the potatoes are tender in the middle and the broth has simmered off, leaving only butter in the skillet, 35 to 40 minutes.
5. Bast the potatoes again about halfway through the cooking time. Add some fresh rosemary if using. 
6. Test the potatoes for doneness with a paring knife: when it goes through a potato easily and with little resistance, they are ready.
7. Remove the pan from the oven and baste the potatoes with the garlic butter one last time.
8. Sprinkle with fresh parsley and serve.

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ChefSecret:  Yukon Gold is a waxy variety of potato. They do well with longer cook times than Russet potatoes.
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Quip of the Day:  In the late 1950, Russia decided to launch a satellite full of  potatoes into orbit. It was called spudnik.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #BraisedGarlicPotatoes #YukonGold #SpiceWorldGarlic #RoastedGarlic Potatoes #ChristmasDinner #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’?  My zucchini casserole is perfect for using up all that summer zucchini you’ve got in your freezer, or fresh zucchini from the market.
 
If you like potatoes au gratin, my zucchini casserole is like a green veggie version of the potatoes, but with a cheesier, creamier sauce. The combination of Swiss, Gruyere, and Brie cheeses make it rich and nutty. Most of the time to make this dish is hands-off, and it uses simple ingredients you’ll find at any grocery store.
 
Yes, it’s a cream sauce, but it also has plenty of vegetables and goes great with roasted turkey, prime rib, or whatever you’re serving this year. This recipe requires a good amount of zucchini. Three or four to be exact!
 
The term “au gratin” is widely recognized in culinary circles and among food enthusiasts, referring to a dish topped with a crust of cheese, breadcrumbs, or both, and then baked or broiled until golden brown and crispy. However, the origins of this cooking technique and its name are less commonly known.
 
The concept of au gratin cooking has its roots in medieval European cuisine, particularly in the regions that are now France and Italy. During this period, cooks would often top dishes with a mixture of cheese, breadcrumbs and spices to add flavor and texture. However, the modern version of au gratin, as we know it today, is more closely associated with French cuisine, where it became a staple technique in many traditional French recipes.
 
Prep time:  15 minutes
Cook time:  45 minutes
Yield: 6 to 8 Servings
 
Ingredients 
3 pounds zucchini, sliced or cubed
4 large beaten eggs
1/2 cup whole milk
1/4 cup chopped parsley
1/2 pound cubed Monterey jack cheese,
1/2 pound cubed medium sharp cheddar cheese
1 teaspoon kosher salt
2 teaspoons baking powder
1 cup herbed/flavored breadcrumbs
2 tablespoons unsalted butter, plus more for pan prep

Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F. 
3. Cube or slice the zucchini and steam until just barely tender. 
4. Plunge the zucchini into ice cold water to stop the cooking process and set the color. Drain thoroughly.
5. Combine the eggs, milk, parsley, cheeses, salt and baking powder. 
6. Add the zucchini to the egg mix and mix well. 
7. Transfer the mixture to a buttered casserole dish that has been dusted with half the breadcrumbs. 
8. Sprinkle the top with the remaining breadcrumbs and dot with butter. 
9. Bake for 45 minutes or until cooked through and lightly browned.

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ChefSecret:  Make clean up a breeze by using a foil liner in the baking pan.
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Quip of the Day:  Q. How do zucchinis stay in shape? A. They play squash!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#SideDish #ZucchiniAuGratin #Zucchini #MontereyJackCheese #ChristmasDinner #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Growing up in my house we celebrated some Holidays with a traditional turkey feast—green salad, whipped potatoes and giblet gravy, sweet potatoes souffle, green beans, and, and, and...
 
My mother always seemed to forget something that she would spot when she was restocking the refrigerator with leftovers, that’s when she discovered she forgot to put out the cranberry sauce. Just for the record, her cranberries were a can of Libby gelatinous cranberry sauce. Hardly anything I would even consider to serve today. As a kid I just couldn't understand why something so beautiful didn't taste like berry pie filling instead of a can of red sour Jell-O.
 
Cranberries are tart and need sugar to balance their tartness. But even with sugar, the tartness comes through. As an adult, I have come to love My Cranberry Sauce.
 
My Holiday Cranberry Sauce comes together in just 20 minutes and uses only three main ingredients. You will never have to resort to a can of Libby’s again… unless that’s your choice. The best part is that it tastes phenomenal and you can prepare it ahead of time since it thickens by itself beautifully as it cools in the fridge. I also like to add some toasted pecans, orange zest and holiday spices.
 
Cranberries are absolutely perfect with turkey… sort of like lemons and chicken. Something about the flavors, they're just made for each other. Which is why it is so good to spread over turkey in your leftover turkey sandwiches.
 
You can make this cranberry sauce up to 1 week before serving.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  8 servings (2 1/2 cups)
 
Ingredients
2 cups water
1 cup granulated sugar
1 cup orange juice
1 12-ounce package (4 cups) fresh cranberries
1/4 cup toasted rough chopped  pecans
1 tablespoon orange zest
1 teaspoon ground cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place the cranberries in a colander and rinse them thoroughly. Pick out and discard any damaged or bruised cranberries.
3. Put the water, orange juice and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
4. Add the cranberries to the pot and return to a boil.
5. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
6. Once the cranberries have burst you can leave the cranberry sauce as it is, or dress it up with chopped pecans, orange zest and cinnamon.
7. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
8. The cranberry sauce will continue to thicken as it cools.

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ChefSecret:  Put a Post-it on the refrigerator door reminding you there is a bowl of cranberry sauce inside.
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Quip of the Day:  What did the cranberry sauce say to the dessert table? “I’m the berry best, hands down!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #CranberrySauce #Cranberries #ForgottenSideDishes #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Many years ago, Leon Askin invited me over for a Chanukah dinner. I had just designed a theatre production that he directed. He promised me a great brisket and the best potato latkes (potato pancakes) I ever tasted. Leon was an Austrian-Jewish actor best known in North America for portraying the character General Burkhalter on the TV situation comedy Hogan's Heroes.
 
I like potato latkes. They are made with potatoes and both green and yellow onions—sweet, lightly pungent, savory with a wonderfully soft and crispy texture —what could be better?
 
Potato latkes are traditionally served with applesauce, but the fully loaded version goes a little overboard with crème fraîche, lox, salmon caviar and chives. The toppings are usually set on the table to let the guests build their own latkes.
 
Just what is Chanukah? It is a Jewish festival commemorating the recovery of Jerusalem and subsequent rededication of the Second Temple at the beginning of the Maccabean revolt against the Seleucid Empire in the 2nd century BCE. I hope I got that right.
 
The festival of lights lasts for eight nights and days and is observed by lighting the candles of a menorah. Each night, an additional candle is lit until all eight candles are lit together on the final night of the festival.
 
Chanukah has attained major cultural significance in North America and elsewhere, especially among secular Jews, as it often occurs around the same time as Christmas during the holiday season giving license to celebrate with great food and gift giving.
 
Prep time:  20 minutes
Cook time:  5 to 7 minutes
Yield:  5 servings
 
Ingredients 
1 cup coarsely shredded yellow onion
2-1/2 pounds russet baking potatoes, peeled and coarsely shredded
1/2 cup finely chopped green onions (tops and bottoms)
2 large beaten eggs
1/4 cup matzo meal (or all-purpose flour)
3 tablespoons melted unsalted butter, cooled slightly
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
Vegetable oil, for flat frying
 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for toppings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Using a kitchen towel, squeeze the water out of the shredded yellow onions.
3. In a colander set over a large bowl, toss the shredded potatoes with the onion and squeeze them dry. Let the vegetables drain for 2 to 3 minutes.
4. Combine the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper and baking powder and mix well; set aside.
5. In a large flat skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
6. Scoop 1/4-cup mounds of the potato latke mixture into the skillet, about 2 inches apart, and flatten slightly with a spatula.
7. Fry the latkes, turning once, until golden and crisp, 5 to 7 minutes.
8. Transfer the latkes to paper towels to drain and then transfer them to a heated platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
9. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar and chives.

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ChefSecret:  The real secret to a crisp latke is to drain the water the onion and potatoes once you’ve sliced them. Here, we save the starchy paste the potatoes create, and fold it back into the veggies with a handful of matzo meal. The result is a latke that fries up golden brown and crispy at the edges—and sturdy enough to hold up under all kinds of delicious garnishes. The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven.
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Quip of the Day: Three high rise construction workers were sitting on top of a high rise eating lunch. The first builder opens up his lunch pail and says, "if I get a turkey sandwich one more time, I'm gonna jump off this building and kill myself". The second builder opens up his lunch box and says, “if I get a polish sausage again, I'll join you and jump off this building and kill myself." The third worker opens his lunch box and says, “if I get potato pancakes again, I'll join you two and kill myself as well.”

The next day at lunch the first worker opens his lunch box shows the other guys a turkey sandwich and jumps and kills himself. The second worker opens his lunchbox, shows the remaining worker his polish sausage and jumps off the building and kills himself. The third worker opens his lunch and sees that it’s potato pancakes again, he throws the lunchbox off the building and jumps off and kills himself.

About a week later at one of the funerals the wife of the first worker says, "God had I known he wanted something other than a turkey sandwich, I would have made him something else!" The wife of the second worker says, "Oh me too, had I known he had grown tired of polish sausage I could have made him anything else!" The third wife says, "Stupid jerk, he always made his own lunch."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entrees #Sides #PotatoLatkes #Latkes #LeonAskin #GeneralBurkhalter #HogansHeroes #HappyChanukah #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Whipped or Mashed potatoes is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt, and pepper. It is generally served as a side dish to turkey, prime rib or vegetables for the holidays. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
 
An early recipe is found in Hannah Glasse's The Art of Cookery, published in 1747. Her recipe mashed them in a saucepan with milk, salt and butter and it hasn’t changed much since
 
I recommend Russet potatoes with a high starch ratio to achieve the desired fluffy, creamy consistency and appearance. Some recipes use "waxy" (Yukon Gold) potatoes containing more amylopectin in their starch for a different texture or look.
 
Butter, milk or cream, salt, and pepper are usually added. Many other seasonings may also be used, including herbs, such as parsley and chives, ingredients, such as nutmeg, garlic, cheese, bacon, sour cream, crisp onions, spring onions or caramelized onions.
 
I like to make the French variation which adds egg yolk for Duchess potatoes, piped through a pastry bag into wavy ribbons and rosettes, brushed with butter and lightly browned under a broiler. Some French recipes for pomme purée (potato purée) use up to one part butter for every two parts potato (butter is where the flavor is at). In low-calorie or non-dairy variations, milk, cream, and butter may be replaced by soup stock or broth.
 
Holiday mashed potatoes should be eaten with gravy, typically meat gravy, though vegetable gravy is becoming more common as vegetarian and vegan diets are increasing in popularity. Although tofu turkey with mashed potatoes and vegan gravy doesn’t quite make it for me for the holidays.
 
Prep time:  10 minutes
Cook time: 15 to 20 minutes
Yield:  6 to 8 servings
 
Ingredients
6 large, peeled Russet potatoes, cut into quarters
8 quarts boiling salted water
8 tablespoons unsalted butter, cut in tablespoon pats
1 cup warm heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Peel and cut the potatoes into quarters. Place the cut potatoes in a bowl of cold water to prevent discoloration.
3. Cook the potatoes in a pot of boiling salted water until tender, about 15 to 20 minutes.
4. Drain the potatoes well. 
5. While hot, toss the potatoes with the butter, and mash them in a bowl with a potato masher or use an electric mixer.
6. When the potatoes are mashed, slowly add the cream. 
7. Whip until fluffy. 
8. Add salt and pepper. 
9. Serve immediately with hot gravy.

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ChefSecret:  I have a potato ricer that squishes potatoes through a sieve and makes the best whipped potatoes. These are available at Amazon and Walmart for about $10 to $35.
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Quip of the Day:  Q. How do mashed potatoes flirt?  A. They butter you up with compliments.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #WhippedPotatoes #YummySpuds #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Say cheese, please! Here is my gooey, creamy baked casserole of potatoes, cream, cheese, bacon and onions—it’s a recipe I perfected at the Cordon Bleu in Paris—it is a French iron skillet of food.
 
Here are some of the preparation points for making this dish. Par-boiling the potatoes in generously salted water ensures they're evenly cooked and well-seasoned throughout the casserole. I usually make this dish with French Reblochon cheese, though any soft washed-rind cheese can top my classic dish.
 
The marketing campaign for Reblochon cheese started in the 1980’s, but it wouldn't be correct to say that this casserole doesn't have deeper roots. It is really a variation on a Savoyard dish called Pela des Aravis. Pela des Aravis is made from potatoes, onion, and Reblochon cheese. Tartiflette adds bacon and white wine. And both of those are just variants of the wider Alpine tradition of melting cheese on potatoes that includes dishes like Swiss raclette and Italian tortino di patate alla Valdostana.
 
You’d make a habit of melting buckets of cheese on potatoes, too, if you were freezing your tootsies off every day in the frosty Alps.
 
Reblochon Cheese Potatoes are easy to make. The first step is to par-boil some potatoes. Some recipes have you cook the potatoes from raw in the casserole, but this can lead to the unfortunate situation where the potatoes around the edges of the vessel are soft and tender while the ones in the center are still undercooked. Par-cooking guarantees even doneness throughout. It also allows you to season the potatoes by salting the cooking water generously and infuse them with additional flavors like thyme.
 
After that, you cook some lardons (little quarter-inch thick batons) of bacon, then soften onions in the bacon fat, and finally deglaze it with wine. Toss with potatoes and heavy cream or crème fraîche (the latter adds a pleasant tanginess from the cultured dairy) and top the whole thing with massive rounds of your soft rind cheese.
 
If you can’t find Reblochon Cheese you can use Camembert or Brie—any cheese in the general family of soft, washed-rind cow's milk cheeses that looks like it might be good. It's hard to imagine you could go wrong.
 
Prep time:  10 minutes
Cook time:  75 minutes
Yield:  4 to 6 servings
 
Ingredients 
2-1/4 pounds) Yukon Gold potatoes
2 tablespoons kosher salt
3 fresh sprigs of thyme
1/4 pound slab or thick-cut bacon, cut into 1/4-inch lardons
1 to 2 tablespoons unsalted butter, only if needed
8 ounces thinly sliced yellow onions
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup heavy cream or crème fraîche
1 pound style soft-rind cow’s cheese, cut as directed
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Peel the potatoes and cut them into 1/2-inch thick rounds.
3. In a large pot, cover the potatoes with cold water.
4. Season generously with salt, add thyme and bring to a gentle simmer over medium heat.
5. Cook at a low simmer until potatoes are just tender and can easily be pierced with a paring knife, about 25 minutes.
6. Discard the thyme, drain the potatoes, return to pot, and set aside.
7. Adjust an oven rack to middle position and preheat oven to 350° F.
8. In a 10-inch cast iron or stainless-steel skillet, heat the bacon over medium-high heat until fat begins to render.
9. Lower the heat to medium and continue to cook, stirring occasionally, until fat is mostly rendered and bacon is cooked but not crisp, about 5 minutes.
10. If there is excessive rendered fat, drain off all but 1/4 cup; conversely, if the bacon is lean and didn't release much fat, add 1 to 2 tablespoons butter.
11. Add the onions, season with salt and pepper and cook, stirring frequently, until onions have softened but not browned, about 8 minutes.
12. Add the white wine and cook, stirring, until the wine has almost fully cooked off, 1 to 2 minutes.
13. Add the bacon-onion mixture into pot with potatoes and toss gently to thoroughly combine.
14. Add the potato mixture back into cast-iron skillet or into a 3-quart baking dish.
15. Add the cream.
16. Cut the cheese into roughly 1/2-inch-thick slabs. You can do this by cutting the cheese wheels in half to make half-moons; halve wheels through the equator; or slice crosswise into thick planks.
17. Arrange the cheese on top of potatoes, rind side up.
18. Set the skillet or baking dish on top of a rimmed baking sheet to catch the drips and bake until the cheese is melted and bubbling and lightly browned on top, about 40 minutes.
19. Serve the mixture from the skillet or baking dish onto individual serving plates.
20. Leftovers can be refrigerated in an airtight container for up to 3 days.

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ChefSecret:  When cooking the bacon, if there is excessive rendered fat, drain off all but 1/4 cup; conversely, if the bacon is lean and didn't release much fat, add 1 to 2 tablespoons butter.
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Quip of the Day:  I told my friend a potato joke, and it was taterly hilarious.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #Thanksgiving  #HappyThanksgiving #ReblochonCheesePotatoCasserole #Tartiflette #Camembert #Brie #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Thanksgiving dinner  just wouldn’t be the same without a pile of turkey stuffing on my plate. I love great stuffing with giblet gravy ladled over the stuffing, mashed potatoes and turkey.
 
Stuffing, also known as turkey dressing, is a mixture of ingredients, typically including bread, vegetables, herbs and sometimes meat, which is cooked inside a cavity of a roasted turkey. The concept of stuffing dates back to ancient times, with evidence of stuffed animals being served at banquets and feasts in ancient Rome and Greece. The practice of stuffing was initially used to add flavor and aroma to the meat, as well as to utilize leftover ingredients.
 
As European settlers arrived in America, they brought their culinary traditions with them, including the practice of stuffing. The early American colonists adapted the concept of stuffing to incorporate local ingredients, such as cornbread and herbs native to the New World. The tradition of serving stuffing alongside roasted turkey became more popular in America, particularly during the holidays.
 
The tradition of stuffing has been influenced by a wide range of cultures and cuisines, reflecting the diverse ingredients and cooking techniques used in different parts of the world. In many European countries, for example, cooks use a combination of bread, vegetables and meats to create a savory and aromatic stuffing. In the Middle East and North Africa, cooks often use a mixture of grains, spices, and herbs to fill meats and vegetables, while in Asia, stuffing recipes may feature ingredients such as rice, soy sauce and ginger.
 
Personally, I cook the stuffing in a separate casserole dish and not stuffed in the turkey. This gives me better control when cooking both the turkey and the stuffing. That said, when cooking stuffing inside a turkey, it is essential to ensure that the stuffing reaches a safe internal temperature to prevent foodborne illness. The USDA recommends that the internal temperature of the stuffing reaches at least 165°to 175° F to ensure food safety. Cooks should use a food thermometer to check the temperature of the stuffing, particularly when cooking it inside a turkey.
 
Prep time:  30 minutes
Cook time:  45 to 60 minutes (The stuffing must reach 165° to 175° F)
Yield: Enough for 1 Large Turkey
 
Ingredients
1 bag turkey giblets (found inside the bird)
1 cup diced celery
1 pound lean ground beef
1 cup chopped white onion
4-ounce drained canned water chestnut, diced
1 bag stuffing mix (regular or corn bread)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons sage
Water from giblets to moisten
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Wash and clean the turkey giblets in hot water. Do not use the liver for stuffing.
3. Boil the giblets and celery until the giblets are tender. 
4. Brown the meat and onions until crumbled. 
5. Combine the meat mixture with diced water chestnuts, bread cubes, salt, pepper and sage. 
6. Add the hot water from giblets to moisten the above mixture until it is sticky.
7. Dice the cooked giblets, remove the neck meat and add along with the cooked celery to the stuffing mixture (you may have to add more water, if necessary, to help moisten).
8. Let the stuffing cool.
9. Rub the turkey cavities with butter and salt, then stuff with the cooled mixture.

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ChefSecret:  It is very important to never stuff a turkey bird with hot stuffing. Avoid overmixing the stuffing, which can make it dense and dry. Cooks should also be careful not to overstuff the bird, as this can prevent the stuffing from cooking evenly and can create a dry and flavorless texture. Additionally, please consider using a variety of ingredients, such as meats, vegetables and grains, which can help to add depth and texture to the stuffing.
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Quip of the Day:  Q. Why didn’t the turkey eat his dinner?  A. He was already stuffed.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#ThanksgivingRecipe #Thanksgiving #SideDish #Stuffing #Dressing #HolidayRecipes #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? A couple of years ago we asked our staff to bring some of their favorite holiday recipes—not just any recipes—but foods that their families always served for the holidays.
 
It was a challenge for those co-workers who didn’t work in the test kitchen to come in and prepare their recipes. It was also difficult for our R&D chefs to relinquish the space while they were trying to prepare their own dishes. That said it all worked out and, in the end, we had one hell of a “potluck” holiday office Thanksgiving feast.
 
Indigenous to North and Central America, the squash was introduced to early European settlers by Native Americans maybe even at the first Thanksgiving dinner.
 
Acorn squash, also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior with sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes which includes zucchini and crookneck squash.
 
The flavor of acorn squash has been described as mild, subtly sweet, and nutty. It is most commonly baked but can also be microwaved, sautéed or steamed. For savory recipes, it may be stuffed with rice, meat or vegetable mixtures. If a sweeter dish is desired, maple syrup is often used to fill the halves prior to baking or used in a sauce or glaze to enhance the squash's flavor. The skin is edible, and the seeds of the squash can also be eaten, usually after being toasted first. Acorn squash can also be used to prepare squash soup.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield:  4 servings
 
Ingredients 
2 large acorn squash
2 teaspoons lemon juice
1/4 cup seedless raisins
1-1/2 cups applesauce
1/4 cup light brown sugar
3 tablespoons chopped pecans
1/4 teaspoons allspice
1/2 stick butter
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400°F.
3. Scrub and halve the acorn squash, then remove seeds.
4. Place, cut side up, in a baking dish.
5. Mix together the lemon juice, raisins, applesauce, brown sugar, chopped pecans and allspice.
6.  Spoon mixture into the cavities of the squash and dot with butter.
7.  Pour 1/2-inch of hot water into the bottom of the baking dish, cover and bake for 30 minutes.
8. Remove cover and bake for 30 minutes more.
9. It’s now ready to serve.

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ChefSecret:  Acorn squash also makes a great puréed soup.
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Quip of the Day:  Q. Did you hear about the acorn squash who won the cooking competition? A. It was a real mashterpiece!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #Thanksgiving  #HappyThanksgiving #BakedAcornSquash #AcornSquash #Pecans #BrownSugar #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025