Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a website for food phobics or wellness hypochondriacs.
Since we made home chicken stock last week and saved the larger pieces of chicken meat for chicken salad, the larger subject of chicken, egg and tuna salads seems appropriate. Salad spreads are every day dishes, made to taste, so measurements need not be precise here. Variants are endless, especially if the salad is plated …
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