As a bacon eater who has already had many BLT's this summer I actually think this egg version sounds better!
Also, my copy of Portico arrived from your UK publishers yesterday and it looks STUNNING. I've not even made it as far as the ingredient notes at the front but I already felt a sense of connection reading - nothing about where my family come from, but in knowing I'm about to discover another Jewish food way sprung from common experience. Might have to flip ahead to that zucchini though - the garden glut is finally getting the better of me!
I’m so excited for both cookbooks! And egg salad - yes please. I rely on egg salad to save the day when I’m at a fish-laden brunch (since I’m not a fish eater). I like chopped capers in my egg salad for a hefty dose of salinity.
This sounds like my dream sandwich!! And thank you so much Leah for spotlighting Pasta Every Day. It was so much fun to cook with you and I'm still thinking about that zucchini!!
Subbing smoky fried mushrooms for bacon in your ELT is inspired! What kind of bread did you use? It really looks delicious! I’d never heard of tsidó tojás. I will definitely have to give both recipes a try.
Can't wait until Portico lands on my Kindle!! Big congrats! Egg salad sandwich – can't wait to get it on my plate. Drooling over Gnocchi and Zucchini. Very excited about the cooking class. Any time or day, count me in.
Agree about egg salad but can’t help throw in a shout-out for Hungarian Chopped Egg and Onion (tsidó tojás) appetizer (recipe from “The Jewish Cookbook”)... esp when made with schmaltz... every time I’ve made it it’s been a huge hit!
As a bacon eater who has already had many BLT's this summer I actually think this egg version sounds better!
Also, my copy of Portico arrived from your UK publishers yesterday and it looks STUNNING. I've not even made it as far as the ingredient notes at the front but I already felt a sense of connection reading - nothing about where my family come from, but in knowing I'm about to discover another Jewish food way sprung from common experience. Might have to flip ahead to that zucchini though - the garden glut is finally getting the better of me!
Thank you Rachel!! That means a lot ❤️
I’m so excited for both cookbooks! And egg salad - yes please. I rely on egg salad to save the day when I’m at a fish-laden brunch (since I’m not a fish eater). I like chopped capers in my egg salad for a hefty dose of salinity.
Yum, capers are a great addition!
This sounds like my dream sandwich!! And thank you so much Leah for spotlighting Pasta Every Day. It was so much fun to cook with you and I'm still thinking about that zucchini!!
It was such a fun morning!
Love egg salad!
Subbing smoky fried mushrooms for bacon in your ELT is inspired! What kind of bread did you use? It really looks delicious! I’d never heard of tsidó tojás. I will definitely have to give both recipes a try.
I used a San Francisco sourdough - but you could use whatever you like. Toasting the bread in oil in a pan makes all the difference!
Can't wait until Portico lands on my Kindle!! Big congrats! Egg salad sandwich – can't wait to get it on my plate. Drooling over Gnocchi and Zucchini. Very excited about the cooking class. Any time or day, count me in.
Agree about egg salad but can’t help throw in a shout-out for Hungarian Chopped Egg and Onion (tsidó tojás) appetizer (recipe from “The Jewish Cookbook”)... esp when made with schmaltz... every time I’ve made it it’s been a huge hit!
Oh yay! So glad you enjoy the Hungarian chopped egg and onion from The Jewish Cookbook. :)
Beautiful ❤️