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.

------------------------------------------
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."
------------------------------------------
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, 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.

-------------------------------------------
ChefSecret:  Yukon Gold is a waxy variety of potato. They do well with longer cook times than Russet potatoes.
-------------------------------------------
Quip of the Day:  In the late 1950, Russia decided to launch a satellite full of  potatoes into orbit. It was called spudnik.
-------------------------------------------
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.

-------------------------------------------
ChefSecret:  Make clean up a breeze by using a foil liner in the baking pan.
-------------------------------------------
Quip of the Day:  Q. How do zucchinis stay in shape? A. They play squash!
-------------------------------------------
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’? 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.

-------------------------------------------
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.
-------------------------------------------
Quip of the Day:  I told my friend a potato joke, and it was taterly hilarious.
-------------------------------------------
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’? 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.

-------------------------------------------
ChefSecret:  Acorn squash also makes a great puréed soup.
-------------------------------------------
Quip of the Day:  Q. Did you hear about the acorn squash who won the cooking competition? A. It was a real mashterpiece!
-------------------------------------------
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