White Chicken Chili: My soup de jour


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into small cubes
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper, to taste
  • Sour cream, shredded Monterey Jack cheese, and sliced green onions, for garnish


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chicken to the pot and cook until browned, stirring occasionally, about 5 minutes.
  3. Add the onion and garlic to the pot and cook until softened, stirring occasionally, about 5 minutes.
  4. Stir in the white beans, green chilies, cumin, oregano, chili powder, and cayenne pepper.
  5. Pour in the chicken broth and bring the mixture to a boil.
  6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
  7. Stir in the cilantro and season with salt and black pepper to taste.
  8. Serve hot with a dollop of sour cream, shredded Monterey Jack cheese, and sliced green onions on top.

Note: plain greek yogurt can be substituted for sour cream!

Why I love White Chicken Chili

I absolutely love making white chicken chili on a lazy weekend afternoon. Not only is it a hearty and delicious meal, but it also keeps very well for leftovers throughout the week. I especially love that this recipe is cooked entirely on the stovetop, making it a quick and easy meal to prepare.

One thing I’ve learned through making this recipe over the years is that plain Greek yogurt makes for a great substitution for sour cream. Not only is it a healthier option, but it also adds a nice tanginess to the dish. I often find myself using Greek yogurt in place of sour cream in many of my favorite recipes.

What I love most about this white chicken chili recipe is how versatile it is. You can easily adjust the spice level to your liking by adding more or less of the cumin, chili powder, and cayenne pepper. And if you’re feeling adventurous, you can even experiment with different types of beans or add in some corn or diced tomatoes for some extra flavor and texture. Trust me, this recipe is a crowd-pleaser that everyone will love!


All about Chili:

  1. “Regional Chili Styles Across America” –
  2. “The Best Chili Toppings to Make Your Bowl of Chili Even Better” –
  3. “White Chicken Chili Recipe” –

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Fruity French Toast: Morning breakfast!


  • 4 slices of bread
  • 2 eggs
  • 1/4 cup milk
  • 1/4 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 4 large strawberries, sliced
  • 1/4 cup blueberries
  • 1 tbsp butter
  • Powdered sugar for serving


  1. Preheat the oven to 350°F (180°C) for a conventional oven or 325°F (165°C) for a convection oven.
  2. In a shallow dish, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and cardamom.
  3. Take two slices of bread and lay them flat on a cutting board. Using a sharp knife, make a horizontal slit in the middle of each slice to create a pocket.
  4. Stuff the pockets with the sliced strawberries and blueberries, making sure not to overstuff them.
  5. Heat the butter in a large nonstick skillet over medium heat.
  6. Dip the stuffed bread slices in the egg mixture, making sure to coat both sides.
  7. Place the bread slices in the skillet and cook until golden brown, about 3-4 minutes per side.
  8. Once both sides are golden brown, transfer the French toast to a baking sheet.
  9. Bake in the preheated oven for 10-12 minutes until the filling is hot and the French toast is fully cooked.
  10. Serve with a sprinkle of powdered sugar and extra fruit on top if desired.

My thoughts on this recipe

I have to admit, I’m not typically a breakfast person. However, this French toast recipe is something I can definitely get behind, especially when I have friends or relatives visiting for brunch. It’s a great way to start the day and have something sweet and satisfying.

What I love about French toast is that it’s a bit of a blank slate. You can add all sorts of ingredients to make it unique and interesting. In this recipe, the strawberries and blueberries bring a wonderful sweetness and burst of flavor, while the nutmeg and cardamom add a hint of warmth and spice. It’s a perfect combination that I’m sure everyone will enjoy.

When making this recipe, I recommend using thick slices of bread that can hold up to the filling. Brioche or challah are excellent choices, but you can also use other types of bread as long as they are sturdy enough. The key is to soak the bread in the egg mixture long enough to fully absorb the flavors.

Overall, this French toast is a crowd-pleasing breakfast or brunch dish that’s easy to make and sure to impress. Whether you’re hosting friends or family or just want to treat yourself, this recipe is definitely worth trying.

More French Toast resources:

  1. “Perfect French Toast” by Food Network:
  2. “Cinnamon Sugar French Toast” by Allrecipes:
  3. “The Surprisingly Ancient History of French Toast” by Smithsonian Magazine:
  4. “10 Best Brunch Cocktails for Any Occasion” by

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Smashed Potatos: no more instant taters!


  • 2 pounds of potatoes (preferably Russet or Yukon Gold)
  • 1/2 cup of milk
  • 1/4 cup of unsalted butter
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper


  1. Peel the potatoes and cut them into quarters.
  2. Place the potatoes in a large pot and cover them with cold water.
  3. Add a teaspoon of salt to the water and bring it to a boil over high heat.
  4. Reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
  5. Drain the potatoes and return them to the pot.
  6. Add the butter and use a potato masher or a fork to mash the potatoes until they are mostly smooth.
  7. Pour in the milk and continue to mash until the potatoes are creamy and free of lumps.
  8. Season with salt and black pepper, to taste.

Note: If you want creamier mashed potatoes, you can add more milk or even a dollop of sour cream or cream cheese. You can also add herbs like chives or parsley for extra flavor.

A treatise on mashed potatoes

Mashed potatoes are absolutely great, but it seems like most people just make them boring or use instant mixes, which just doesn’t cut it for me. There’s something about homemade mashed potatoes that just hits different, you know? Plus, it’s such a classic and versatile side dish that can be served with almost any meal.

When I make mashed potatoes at home, I always start by using real potatoes – none of that instant stuff for me. I prefer using Yukon gold potatoes, which are buttery and have a creamy texture when mashed. I peel and chop them into even pieces so they cook evenly, then boil them until they’re tender but not mushy.

Once the potatoes are cooked, I drain them and add some butter and milk to get the right consistency. I like my mashed potatoes to be creamy and smooth, but not too runny. This is where you can get creative and add other ingredients to taste. Sometimes I’ll throw in some chopped chives or green onions for a pop of flavor, or even some roasted garlic for a more savory taste.

Overall, homemade mashed potatoes are a classic and delicious side dish that everyone should know how to make. It’s all about using real potatoes and adding your own unique twist to them to make them your own. So ditch the instant mixes and give homemade mashed potatoes a try – you won’t regret it!


Some further reading by the experts:

  1. “Garlic Mashed Potatoes Recipe” from Food Network:
  2. “Loaded Mashed Potato Casserole” from Delish:
  3. “Creamy Parmesan Mashed Potatoes” from Bon Appétit:

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Spring Veggie Risotto – An April Recipe


  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

For the Spring Vegetables:

  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 1/2 cup chopped fresh spinach
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives


  1. In a large saucepan, heat the broth over medium heat. Keep the broth warm over low heat.
  2. In a separate saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until soft and translucent, about 3 minutes.
  3. Add the rice and stir until it is well coated in the oil and butter. Cook for about 2-3 minutes, stirring constantly, until the rice is slightly toasted.
  4. Add the white wine and stir until it is absorbed by the rice.
  5. Begin adding the warm broth, about 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is tender and creamy.
  6. In a separate pan, blanch the asparagus in boiling water for 2 minutes, then transfer to a bowl of ice water to stop the cooking process.
  7. Add the peas, cherry tomatoes, spinach, basil, parsley, and chives to the risotto and stir well. Cook for an additional 2-3 minutes or until the vegetables are heated through.
  8. Stir in the blanched asparagus and Parmesan cheese, and season with salt and pepper to taste.
  9. Serve hot, garnished with additional fresh herbs and grated Parmesan cheese, if desired. Enjoy!

Note: If you want to make the recipe vegetarian or vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese or use a vegan alternative.

My new favorite recipe:

Risotto is one of my easily forgotten favorites. This recipe which I recently found/modified to be my own is a fantast dish for the warming April weather and spring feel. It’s so versatile, you can use any combination of vegetables you like. For this recipe, I’ve used asparagus, peas, and spinach, but you could easily substitute with other spring vegetables like fava beans or artichokes. The key to a good risotto is making sure the broth is absorbed into the rice gradually, so the texture is creamy and not too dry.

One of the things I love most about risotto is that it can be served as a main dish or a side dish. It’s hearty enough to be a meal on its own, or you can serve it alongside grilled chicken or fish for a complete meal. Plus, it’s a great way to use up any leftover vegetables you have in the fridge. The creamy texture of the risotto pairs perfectly with the fresh flavors of spring vegetables, making it a perfect dish for the season.

The beauty of risotto is that it’s a blank canvas for flavor. You can add different herbs, cheeses, or even meats to change up the flavor profile. For this spring vegetable risotto recipe, I’ve used parmesan cheese and fresh herbs like thyme and parsley to enhance the flavors of the vegetables. But you could easily add in pancetta or bacon for a smoky flavor, or even experiment with different cheeses like gouda or fontina. The possibilities are endless!


Other ideas for Risotto lovers:

  1. “15 Risotto Recipes for Creamy, Comforting Goodness” by Bon Appétit:
  2. “25+ Easy Risotto Recipes That Are Perfect for Any Meal” by Country Living:
  3. “The Best Wine Pairings for Risotto” by VinePair:

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Baked Red Snapper – Savory and Light!


  • 4 red snapper fillets
  • 2 tablespoons olive oi
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lemon, sliced
  • Fresh herbs (such as parsley or thyme) for garnish


  1. Preheat your oven to 375°F for a conventional oven or 350°F for a convection oven.
  2. Rinse the red snapper fillets under cold water and pat them dry with paper towels.
  3. Brush the fillets with olive oil and season them evenly with salt, black pepper, paprika, garlic powder, and onion powder on both sides.
  4. Place the fillets on a baking sheet lined with parchment paper or a greased baking dish.
  5. Arrange the lemon slices on top of the fillets.
  6. Bake the red snapper in the oven for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
  7. If using a convection oven, reduce the temperature to 325°F and bake for 12-15 minutes.
  8. Once done, remove the baking sheet from the oven and let the fillets rest for 2-3 minutes before serving.
  9. Garnish the baked red snapper with fresh herbs and additional lemon wedges, if desired.

My thoughts on red snapper

I love this recipe for oven baked red snapper because it’s so easy to make yet tastes incredibly delicious. The combination of herbs and lemon juice really brings out the natural flavors of the fish.

When preparing the dish, I go and buy unfrozen red snapper fillets from the local grocery store. The fish is then seasoned with salt, black pepper, garlic powder, and paprika, giving it a nice kick of flavor. If you want to be extra snazzy about it, I also like to use rosemary (a regular favorite of mine) and will let it marinade in the refrigerator for about 30 minutes. This is strictly optional, however.

For cooking, I recommend preheating the oven to 375°F for a conventional oven or 350°F for a convection oven. The fish should be baked for about 20-25 minutes or until the internal temperature reaches 145°F. This ensures that the fish is cooked through but still moist and tender.

Overall, this dish is a great option for a quick and healthy dinner. The red snapper provides a good source of protein and omega-3 fatty acids, while the herbs and lemon add plenty of flavor without adding extra calories.


What other people say about red snapper

  1. “Red Snapper: An Overview of the Fish, Its Habitat, and Culinary Uses” by The Spruce Eats –
  2. “What Wine Goes With Red Snapper?” by VinePair –
  3. “Grilled Red Snapper Recipe” by Bon Appétit –
  4. “Red Snapper Ceviche” by Food & Wine –

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Pan Seared Scallops: simply succulent


  • 1 lb sea scallops, side muscle removed
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 sprigs fresh rosemary, finely chopped
  • 2 tbsp unsalted butter
  • Salt and black pepper, to taste


  1. Pat the scallops dry with paper towels and season them with salt and black pepper on both sides.
  2. In a large skillet over medium-high heat, heat the olive oil until hot.
  3. Add the scallops to the skillet and sear them for 2-3 minutes on each side, until golden brown and cooked through. Remove the scallops from the skillet and set them aside on a plate.
  4. In the same skillet, add the minced garlic and chopped rosemary. Sauté for 1-2 minutes, until fragrant.
  5. Add the butter to the skillet and let it melt. Stir to combine with the garlic and rosemary.
  6. Return the scallops to the skillet and toss them in the garlic-rosemary butter to coat. Cook for an additional minute or two, until the scallops are heated through.
  7. Serve the scallops hot, garnished with additional chopped rosemary, if desired.

About this recipe

As a seafood lover, I love scallops. While I don’t eat them often, I have found that this method, using garlic and rosemary is my absolute favorite. It’s one of those meals that always seems to make an appearance at special occasions or a romantic dinner. And with a little bit of practice, anyone can make this dish.

When it comes to cooking scallops, the most challenging part is getting the searing right. You want that beautiful golden crust, but you don’t want to overcook the delicate meat. That’s why it’s important to get your pan nice and hot before adding the scallops. You’ll also want to make sure they’re patted dry with a paper towel so that any excess moisture doesn’t interfere with the searing process.

The key to cooking perfect scallops is to keep an eye on them as they cook. They should be cooked for about 2-3 minutes per side until they have a golden brown crust on the outside. You’ll also want to look for the meat to turn opaque white on the inside. Any longer than that, and they’ll become rubbery and tough. Once you have the timing down, you’ll be able to cook up a perfect batch every time. And with the added garlic and rosemary flavors, this dish is sure to be a crowd-pleaser.


If you want more on scallops

  1. “Scallops: From Bay to Table” by Seafood Watch – This article discusses where scallops come from, how they are farmed, and how to make sustainable seafood choices:
  2. “10 Foods to Pair with Scallops” by Food & Wine – This article provides some ideas for dishes that complement the delicate flavor of scallops, including citrus, bacon, and mushrooms:
  3. “The Best Wines to Pair with Scallops” by Wine Folly – This article offers some suggestions for wine pairings with scallops, such as unoaked Chardonnay or Pinot Gris:

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Chicken Marsala – An Italian favorite


  • 4 boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Chopped fresh parsley, for garnish


  1. In a shallow dish, mix together the flour, salt, black pepper, oregano, and paprika. Dredge each chicken breast in the flour mixture to coat well, shaking off any excess.
  2. In a large skillet, melt 2 tablespoons of the butter and the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining 2 tablespoons of butter and sliced mushrooms. Cook until the mushrooms have softened and released their liquid, about 5 minutes.
  4. Add the Marsala wine to the skillet and bring to a boil. Reduce the heat and simmer until the wine has reduced by half, about 5 minutes.
  5. Add the chicken broth and heavy cream to the skillet and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
  6. Return the chicken breasts to the skillet and spoon the sauce over them. Simmer until the chicken is cooked through and the sauce has thickened further, about 5-10 minutes.
  7. Garnish with chopped parsley and serve hot.

A dish for when I miss Italy

Well, hello there! I just can’t stop thinking about Italy and all of the delicious food that comes with it. Every few years, I make a point to visit this beautiful country, but unfortunately, it has been a while since my last trip. That being said, I’ve been missing the flavors of Italy and have been bringing them into my kitchen with this classic Chicken Marsala recipe.

When I cook this dish, I like to take my time and savor the cooking process. It’s not just about the end result; it’s about the journey getting there. First, I heat up some olive oil in a pan and get to work sautéing the chicken until it’s cooked through. I then set it aside and move on to the mushrooms, adding garlic and shallots for an extra boost of flavor. Once the mushrooms are cooked, I add in the Marsala wine and let it simmer until it’s reduced.

One thing that’s really important when cooking Italian cuisine is the quality of the ingredients. I always make sure to use fresh herbs and high-quality wine to ensure that the flavors really shine through. I also take care to season everything just right, adding a pinch of salt and pepper here and there to really bring out the flavors.

Once everything is done cooking, I love to serve this Chicken Marsala over a bed of pasta or rice. The sauce is just so rich and flavorful, it really pairs well with a simple starch. It’s a great dish to make when I’m feeling a bit nostalgic for Italy, and it always reminds me of the amazing experiences I’ve had there.

In the end, it’s not just about the food, but about the memories and experiences that come with it. Cooking this Chicken Marsala recipe helps me to relive those special moments, and I’m grateful for the opportunity to bring a little bit of Italy into my kitchen.

Some more reading:

  1. “Chicken Marsala Recipe” by Bon Appétit:
  2. “Easy Chicken Marsala” by Delish:
  3. “The History of Chicken Marsala” by Gourmet:

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My Pasta Carbonara: fun and tasty


  • 8 oz spaghetti
  • 4 slices of bacon, diced
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp olive oil


  1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  2. In a pan, cook the bacon over medium heat until crisp. Remove the bacon and set it aside on a plate lined with paper towels.
  3. Add sliced mushrooms and minced garlic to the bacon fat and cook until the mushrooms are tender and the garlic is fragrant.
  4. In a bowl, whisk together the eggs and Parmesan cheese until combined.
  5. Add the cooked spaghetti to the pan with the mushrooms and garlic. Toss to combine.
  6. Remove the pan from heat and add the egg mixture. Toss quickly to coat the pasta, adding reserved pasta water as needed to create a creamy sauce.
  7. Add the bacon back to the pan and season with salt and pepper to taste.
  8. Serve hot.

Pasta is good for the soul

Oh, how I love a good carbonara! This classic Italian dish is one of my all-time favorites. The combination of pasta, eggs, cheese, and bacon is simply irresistible. But I have to admit, I like to put my own spin on this classic recipe. One thing I like to do is add sautéed mushrooms to the dish. It adds a wonderful depth of flavor that really takes it to the next level.

I learned a trick for cooking pasta from a friend years ago that has completely changed the way I make it. Instead of just adding a pinch of salt to the boiling water, I add enough salt to make it taste like seawater. It might sound like a lot, but trust me, it makes a huge difference in the flavor of the pasta. I also like to add other seasonings to the water, like garlic, bay leaves, or even a sprig of rosemary. It infuses the pasta with so much flavor.

When it comes to making carbonara, timing is everything. You want to make sure the pasta is cooked al dente and the sauce is ready to go. You don’t want to overcook the pasta, or it will become mushy and lose its texture. And you don’t want to let the sauce sit too long, or it will become too thick and start to clump.

I like to serve carbonara with a simple salad on the side. It’s a perfect balance of flavors and textures. And of course, a glass of wine is always a nice touch. This dish is perfect for a cozy night in or a special occasion. It’s simple, elegant, and delicious.


More carbonara fun for my carbonara lovers:

  1. “Spaghetti Carbonara” recipe from Bon Appétit:
  2. “Classic Spaghetti Carbonara” recipe from Delish:
  3. “10 Tips for Perfect Pasta” article from Food Network:

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Waldorf Salad – A oft forgotten classic


  • 2 cups of diced apples (use sweet apples like honeycrisp or fuji)
  • 1 cup of chopped celery
  • 1/2 cup of chopped walnuts
  • 1/2 cup of raisins
  • 1/2 cup of mayonnaise
  • 1/4 cup of plain Greek yogurt
  • 1 tablespoon of honey
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste
  • Mixed salad greens for serving


  1. In a large bowl, combine the diced apples, chopped celery, chopped walnuts, and raisins. Mix well.
  2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, and a pinch of salt and pepper.
  3. Pour the dressing over the apple mixture and toss to coat.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. When ready to serve, place a handful of mixed salad greens on each plate and spoon the Waldorf salad on top.
  6. Enjoy your delicious and refreshing Waldorf salad!

This recipe makes about 4-6 servings.

In Praise of Waldorf Salad

I have always loved Waldorf Salad, but it wasn’t until a recent neighbor’s get-together that I realized I hadn’t had it in a long time. I was reminded of how much I loved it, so I decided to try and make it at home. I wasn’t sure where to start, but I remembered my Aunt used to make a recipe that was similar to this one (although the real recipe has been lost to time). She would always serve it on Sundays when people came over, and it was always a hit.

One thing I love about Waldorf Salad is that it’s light and refreshing, but still has a satisfying crunch to it. It’s perfect for warmer weather, and I’ve been looking for new salads to add to my summer rotation. This recipe includes all of the classic ingredients, like apples, celery, and walnuts, but I also added some grapes for a little extra sweetness. The dressing is light and tangy, with just a touch of sweetness.

I think this salad is a great addition to any meal, whether it’s a casual barbecue or a more formal dinner party. It’s also a great make-ahead option since it can be stored in the fridge for a few hours before serving. I like to serve it alongside grilled chicken or fish, but it’s also great on its own as a light lunch.

In a world where so many salads are loaded with heavy dressings and toppings, it’s nice to have a simple and refreshing option like this. It’s a classic recipe that never goes out of style, and I’m glad I rediscovered it after all these years.

Some light reading to go with your light fruit salad!

  1. Food Network’s Classic Waldorf Salad Recipe:
  2. Epicurious’ Waldorf Salad with Grilled Chicken Recipe:
  3. The Spruce Eats’ History of Waldorf Salad:

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German-style Potato Salad: The old country on your table!

  • 2 pounds red potatoes, cut into bite-sized pieces
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 1/3 cup white wine vinegar
  • 1/4 cup water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley


  1. Boil the potatoes in a large pot of salted water until they are fork-tender, about 10-15 minutes. Drain and set aside.
  2. In a large skillet, cook the bacon over medium heat until it is crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
  3. In the same skillet, sauté the onion over medium heat until it is soft and translucent, about 5-7 minutes.
  4. In a small bowl, whisk together the white wine vinegar, water, Dijon mustard, sugar, salt, and black pepper until well combined.
  5. Add the vinegar mixture to the skillet with the onions and bring it to a simmer. Cook for 1-2 minutes until the mixture has thickened slightly.
  6. Add the cooked potatoes and chopped bacon to the skillet and stir until they are coated with the dressing. Cook for an additional 2-3 minutes to heat everything through.
  7. Remove from heat and stir in the chopped parsley.
  8. Serve warm or at room temperature.

A Little background:

When I first tasted this German-style potato salad recipe, I knew I had to learn how to make it. The recipe was given to me by a neighbor who had lived in Germany for several years, and I was immediately drawn to the unique blend of flavors and textures. The tangy dressing, combined with the soft potatoes and crispy bacon, was a revelation. I knew this would become one of my favorite recipes.

One of the things I love about German cuisine is the focus on hearty, comforting dishes that are perfect for sharing with friends and family. This potato salad recipe is no exception. It takes a bit of time to prepare, but the end result is well worth the effort. Plus, there’s something so satisfying about cooking a dish that requires a bit of patience and attention to detail.

When I serve this potato salad, I like to pair it with a cold German pilsner. There’s something about the crisp, refreshing taste of a good pilsner that complements the flavors of the salad perfectly. Two of my favorite German pilsners are Bitburger and Warsteiner. These beers have just the right balance of bitterness and sweetness to cut through the richness of the salad.

In conclusion, if you’re looking for a dish that is both hearty and flavorful, this German-style potato salad recipe is definitely worth a try. With its unique blend of ingredients and flavors, it’s sure to impress even the most discerning palate. And don’t forget to pair it with a cold German pilsner for the ultimate dining experience!

Some further reading for those in love with German cuisine:

  1. “The Secrets of German Cooking” by The Spruce Eats –
  2. “How to Cook Like a German” by Taste of Home –
  3. “German Cooking 101: Traditional German Foods” by German Foods –
  4. “10 Tips for Cooking Authentic German Food” by Wide Open Eats –
  5. “How to Cook German Food at Home” by Culture Trip –
  6. “The Best Oktoberfest Celebrations in the US” by Travel + Leisure –

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