How you doin’? A couple of days ago I picked up a deviled egg and the bottom fell through. I had a trail of filling and broken hard cooked white all over the front of my sweater. S—t! I hate having to pay my dry cleaner $7 to dry clean my sweater. So, I came up with a better idea... Deviled Egg Dip!
 
My Deviled Egg Dip is a tasty twist to turn traditional deviled egg flavor into a creamy dip. Plus, it’s much simpler than making deviled eggs, but you’ll still have their delicious and comforting flavors. Serve it with fresh veggies, crackers, pretzels, bagel chips, or crostini.
 
Deviled eggs became a staple at social gatherings, picnics, and family reunions and have a storied history that spans centuries. These bite-sized morsels of hardened egg yolks mixed with various ingredients and stuffed back into egg whites have evolved over time, influenced by different cultures and culinary traditions.
 
The concept of deviled eggs dates back to the Roman Empire, where eggs were  boiled, halved and filled with a mixture of yolks, herbs and spices. The Roman cookbook “De Re Coquinaria” by Apicius includes a recipe for stuffed eggs, which is one of the earliest known references to this dish.
 
The Romans are credited with introducing eggs to Europe, where they became a staple in many cuisines. Have you ever wondered who the first Roman soldier was to eat an egg?… you know, the thing that popped out near the chicken’s poop shoot?
 
During Medieval times, deviled eggs continued to evolve, with new ingredients and cooking techniques being introduced. In the 13th century, a cookbook from the court of King Richard II of England included a recipe for “stuffed eggs,” which consisted of boiled eggs filled with a mixture of yolks, cheese, and herbs. This recipe was likely influenced by Arabic cuisine, which had a significant impact on European cooking during this period.
 
As trade and colonization expanded, deviled eggs spread to new regions, adapting to local tastes and ingredients. In the South American colonies, deviled eggs were often filled with spicy sauces and meats, reflecting the influence of indigenous and African cuisines. Similarly, in Asia, deviled eggs were adopted and modified, with ingredients like soy sauce, ginger and sesame oil being incorporated into the filling.
 
Deviled eggs became a staple in American cuisine during the 19th century, particularly in the Southern United States. The dish was often served at social gatherings, picnics, and church functions, where it was prized for its simplicity, portability, and flavor. The traditional American recipe for deviled eggs typically consisted of boiled eggs, mayonnaise, mustard, and diced vegetables, which are mixed together and filled into egg whites.
 
As American cuisine continued to evolve, deviled eggs underwent numerous transformations, with regional variations and creative twists emerging. In the South, deviled eggs were often topped with pickle relish, paprika, or chives, while in the North, they were frequently filled with diced meats, like bacon or ham. The West Coast introduced its own unique flavors, incorporating ingredients like avocado, salsa, and cilantro into the filling. My mother made green deviled eggs and called it Egg Surprise so my brother and I would be enticed into eating it.
 
While deviled eggs are a beloved dish in the United States, they are also enjoyed in many other countries, often with unique twists and flavors. In Europe, deviled eggs are a common appetizer or snack, with countries like France and Italy offering their own variations.
 
In Asia, deviled eggs are often served as a side dish or used as a topping for other dishes, like sushi or noodle bowls. Some traditional deviled egg recipes from around the world include:

• In Japan, deviled eggs are often filled with a mixture of mayonnaise, soy sauce, and sesame oil, and topped with sesame seeds and chopped scallions.
• In India, deviled eggs are frequently filled with a spicy mixture of yogurt, cumin, and coriander, and served as a side dish or snack.

The history of deviled eggs is a testament to the power of food to bring people together and transcend cultural boundaries. From their ancient origins in Rome to their modern variations around the world, deviled eggs have evolved into a dish that is both versatile and enduring. Whether you’re a traditionalist who sticks to the classic American recipe or an adventurer like me, who enjoys experimenting with new textures, flavors and ingredients, deviled eggs (and Deviled Egg Dip) are sure to remain a beloved favorite.
 
Now you know the whole story.
 
Prep time:  10 minutes
Cook time: 17 minutes
Yield:  8 servings
 
Ingredients 
6 large hard cooked eggs, peeled and diced
3 ounces softened cream cheese
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons yellow mustard
1 teaspoon garlic powder
2 teaspoons Sriracha Thai hot sauce, or more or less to taste
salt and freshly ground black pepper to taste
2 tablespoons snipped fresh chives, for garnish
1 teaspoon sweet paprika, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Combine hard cooked eggs, cream cheese, mayonnaise, vinegar, mustard, garlic powder, Sriracha, salt and pepper in a food processor.
3.  Pulse until you get a somewhat chunky consistency, about 30 seconds.
4. Taste, and if necessary, adjust seasonings to suit your taste.
5. Spoon the egg dip into a bowl.
6. Garnish with chives and a sprinkle of paprika. Store in an airtight container in the fridge.

​ChefSecret:  The best way I have found to boil eggs is to place them in a small saucepan and cover with cold water. Put a lid on it and bring just to a boil. When the water starts to boil remove the pan from the heat and let the eggs steep for 15 to 17 minutes. Then, shock them in cold water and ice cubes. This will make it easier to remove the shells.

Quip of the Day:  Q. Why did the egg break up with the frying pan? A. It felt like it was always getting too much heat.
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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.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. 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.

#Appetizers #Dips #SideDish #DeviledEggs #DeviledEggDip #SocialFoodCustoms #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? You don’t have to be Jewish, and it doesn’t have to be Chanukah season to love the flavor of potato latkes. They’re also perfect for Passover Seder meals.
 
My Gourmet Potato Latkes are derived from the recipe at the old Junior’s Deli on Westwood Boulevard in Los Angeles. Marvin Saul (the proprietor) made them with both green and yellow onions, so they have a sweet, lightly pungent, savory quality. Using a coarse shed on a box shredder helps but the secret to a crisp latke is to drain the onions and potatoes once you’ve shred them.  Remember to 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 with crispy at the edges — and sturdy enough to hold up under all kinds of delicious garnishes.
 
I like these latkes with the applesauce, crème fraîche, lox, salmon caviar, and chives. The idea is to put out all the garnishes and let folks build their own loaded latkes.  Some will go for a simple dab of apple sauce, some will create a multi-level, creamy fishy experience. Everyone will be delighted with these tasty potato platforms… circumcisions not required. 😊
 
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
2-1/2-pounds peeled and coarsely shredded Russett baking potatoes
1 cup coarsely shredded white onion
2 large beaten eggs
1/2 cup finely chopped green onions 
1/4 cup matzo meal or all-purpose flour
3 tablespoons melted and slightly cooled unsalted butter
2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon baking powder 
Vegetable oil, for frying 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a colander set over a large bowl, toss the shredded potatoes with the shredded onion and squeeze them dry.
3.  Let the vegetables drain for 2 to 3 minutes, and then pour off the liquid in the bowl, leaving the starchy paste at the bottom. You will need this later.
4. Add the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper, and baking powder.
5. Add a couple of tablespoons of the potato starch water.
6. Mix well; set aside.
7. In a large skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
8.  Spoon 1/4-cup mounds of the latke mixture into the skillet, about 2-inches apart, and flatten slightly with a spatula.  
9. Fry the latkes, turning once, until golden and crisp; about 5 to 7 minutes. 
10. Transfer the latkes to paper towels to drain, and then transfer them to a platter in a warm oven.
11. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
12. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar, and chives.

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ChefSecret:  The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven. For Kosher Latkes, use Matzo Meal, not all purpose flour.
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Quip of the Day:  Q. What do you call a latke that’s always running late?  A procrastitater!
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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. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

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.

#SideDish #PassoverRecipes #GourmetPotatoLatkes #RussettPotatoes #Passover #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Uncle Eddie introduced me to Tom Bergin’s, an Irish-style pub in Los Angeles years ago. The owners were devoted to making it the best pub they could. So much so that they periodically went to Ireland on “beverage research” trips. They came back from these trips with new Irish jokes, the latest pub menus and outstanding new recipes from rural Ireland.
 
One of my favorite meals they shared with me was from an Irish pub in a small remote town in the west of Ireland. They told me the pub had a traditional thatched roof, enormous fireplace with a smoldering peat fire, great pints of beer and amazing food, including the best potatoes they had ever had.
 
After one of these trips, I came in for dinner—roast duck and apple-stuffed pork loin. Just as we were starting dinner our server plunked down a large gratin dish of mashed potatoes loaded with Cheddar… the edges still hot from the oven were popping with butter. We were told that they came with every entrée. “Wow,” I thought, “these really are my kind of people.”
 
The mashed potatoes were molten hot, shot through with green onion and contained what I guessed was roughly two tons of butter—again my kind of dish. They had a silky-smooth texture that was contrasted perfectly by the slightly crispy coating of cheddar that was spread over the top. Sure, the entrées were really very nice, but those mashed potatoes were a major bonding moment for me and Tom Bergin’s. 
 
Prep time:  15 minutes
Bake time:  65 minutes
Yield:  6 servings
 
Ingredients
6 tablespoons salted Irish cultured butter, divided (I prefer Kerrygold Irish butter)
2-1/2 pounds unpeeled Yukon Gold potatoes
1 tablespoon kosher salt, plus more for seasoning
1 large clove garlic
3 sliced green onions, tops and bottoms
1 cup whole milk, half ‘n half or heavy cream
1 teaspoon freshly grated nutmeg, divided
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375° F on the convection setting; 400° in a conventional/regular oven.
3. Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.
4. Combine the whole potatoes, salt and garlic clove in a large pot.
5. Add enough cold water to cover the potatoes by a few inches.
6. Bring to a boil over high heat.
7. Reduce the heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
8. Drain the potatoes in a colander set in the sink and leave the potatoes in the colander to steam-dry for about 10 minutes. Retain the garlic clove.
9. While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat.
10. Add the green onions and cook until fragrant, 1 minute.
11. Remove the pot with the onions from the heat and set aside.
12. Discard the potato skins and cut the potatoes into chunks to make it easier to rice them together with the retained garlic clove. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes and garlic clove in the pot with a potato masher until smooth.
13. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
14. Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose, but it will set up as it bakes.
15. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.
16. Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top of the potatoes.
17. Bake until the potatoes puff slightly and the cheese is melted and starts to brown in places, about 30 minutes.
18. If your oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes.
19. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.
20. Leftovers can be kept, covered, in the refrigerator for up to 3 days. Simply microwave until piping hot to reheat.

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ChefSecret:  Boiling the potatoes with the skins on prevents them from becoming waterlogged when cooking and helps retain more of the flavor of the potatoes in the finished dish. Substitute any other melty cheese for the Cheddar if you prefer—Gruyère, fontina, Havarti and smoked provolone all work well with this recipe. Take it to the next level by adding a slice or two or crisp, chopped bacon or dice boiled ham.
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Quip of the Day:  Q. How do Irish cats celebrate St Patrick’s Day?  A. They have a purrrr-ade.
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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.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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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.

#SideDishes #Potatoes #BakedMashedPotatoes #StPaddysDayEats #YukonGoldPotatoes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

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
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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 #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.
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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.

#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
-------------------------------------------
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