As a kid, I cooked so many desserts that my parents readily gave in to my request for parfait glasses. We purchased them at the Pleasants Hardware in our neighborhood (where all things kitchen reigned alongside tools and snow shovels) and I have them still. They have languished in the buffet drawers until now, when the urge to conjure up a comforting memory dessert made me polish them to a shine and fill them with something akin to what my childhood chef prepared for the family.
The most versatile salads have several characteristics. They are easy to assemble and have components that may be made ahead of time so that putting all together is a snap. They may be served as a salad course, or as a side dish. They can stand alone, or serve as the base for grilled meats, seafood or tofu. Here is such a salad, made to please a variety of palates and served recently at a holiday dinner in my home.
Have you noticed the full page of craft cocktails at your favorite restaurants? No longer content to offer the usual manhattans and martinis, bartenders are upping the game with seasonal ingredients and herbs and homemade bitters, tempting with signature drinks to start your dinner with flair.