"chicken salad" news and stories

The chicken Waldorf salad goes East, with garam masala and coriander seed. In blogger arsheffield's recipe, pomegranate seeds add a tart crunch, and red grapes, a smooth, sweetness. He builds on the textures with green bell peppers and celery, and even tosses in some parsley for color and subtle flavor.

Waldorf chicken salads make the most of fruit. In this Kitchen Daily recipe, raisins, dates, apples or pears and even cranberry sauce is in the mix, along with toasted almonds.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

"The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon"
By Ann Lee
Photography by Julie Fay
Insiders' Guide -- 2006
Buy it on Amazon

Though exotic cuisines may be daunting endeavors for many cooks due to foreign and sometimes costly ingredients, "The Little Saigon Cookbook" is a clear, straightforward cookbook that sheds light on the culture while making its cuisine approachable and delectable.

Interspersed with interesting stories about Vietnamese culture and traditions, the book is a well-thought out tribute to Vietnamese foodways -- with delicious recipes to boot, ranging from the obvious dishes to lesser-known exciting ones like the Shaking Beef Salad with Watercress and Tomatoes or Pork Braised in Caramel Sauce.

See what we tested and find out whether the book's worth buying after the jump.

While I usually save my kitchen adventures for the evening, on Wednesday, I decided to experiment early. I knew that I wanted an egg, but I also wanted to use up leftovers. I had some leftover chicken salad from the night before, and since it was not enough to make a substantial sandwich, I decide to combine it with my egg craving.

We pile foods into out omelets, so why not tackle the same idea for fried eggs? Once I saw that I had a two-yolker on my hands, the plan was set -- one sunny side up egg, on top of chicken salad (slightly warmed so not fridge-cold), on top of toast with cheese. It was quick and simple -- only requiring the time it took to make the toasted cheese.

As for the flavor -- le yum! It gives an added boost to the sometimes-too-little egg on toast, and makes for a wonderfully easy and filling breakfast. It might sound strange, but it's darned good.

What's your strangest egg + food pairing?

Do you often make a roasted chicken and have leftovers? One of the best things about roasted chicken is that you do not have to waste any piece of the bird. Find out some quick and easy ways to get the most out of roasted chicken.

From Dainty Desserts for Dainty People (1915), Knox Gelatine

I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.

Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.

Previously - Brain Loaf