Midwest Living - - Special Advertisin­g Section -

I grew up eat­ing my mom’s pantry salad of sliced cu­cum­ber, red wine vine­gar, salt and cracked pep­per. No oil. The beauty is the sim­plic­ity and tang. Of course, the for­mula is end­lessly rif­fa­ble. (For ex­am­ple, if I’m cook­ing stir-fry, I douse my cukes in rice vine­gar and add a dash of sesame oil and some scal­lion or cilantro.) But on the hottest, lazi­est nights, I keep it old-school like Mom, adding a pinch of sugar to bal­ance the vine­gar’s bite. To me, noth­ing tastes bet­ter along­side a tan­gle of pesto pasta.

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