Molly Stevens often serves this egg salad on slices of brown bread made according to the classic recipe found in James Beard’s Beard on Bread (Knopf, 1973), though it’s equally delicious atop any bread or even eaten on its own.
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich.
Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.
New York City’s Katz’s chopped liver, made with both chicken and beef livers, gains its silky texture from the addition of schmaltz. See the recipe for Katz’s Chopped Liver »
In Poland and Germany, herring is considered a bearer of good fortune. In this recipe, salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream-mayonnaise dressing.
Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China.
