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Egg Salad with Tarragon, Parsley & Chives
june 1, 2014

Egg salad is kid stuff. To me it has always been part of sweaty picnics, messy faces and squashed sandwiches at the bottom of my locker. But this one rises above, especially when served open-faced on toast. Tarragon and parsley give it a grown up flavor that can take the heat. For easy-peel eggs: add them to already boiling water, simmer 11 minutes, then cool in ice water for 30.

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Buy the bookShanghai Braised Beef with Turnips - may 8, 2013

There are some purple topped turnips languishing in the fridge and my in-laws gave me this lovely cookbook last week for my birthday: a win-win situation.

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