"world renown, including the Waldorf salad, Eggs Benedict, Thousand Island dressing, and Veal Oscar. The Waldorf salad—a salad made with apples, walnuts, celery, grapes, and mayonnaise or a mayonnaise-based dressing—was first created in 1896 at the Waldorf by Oscar. The original recipe, however did not contain nuts, but they had been added by the time the recipe appeared in ""The Rector Cook Book"" in 1928. Tschirky was also noted for his ""Oscar's Sauce"", which became so popular that it was sold at the hotel. Another of the hotel's specialties was red velvet cake, which became one of its most popular"
"onion in addition to cabbage, and is often made with mayonnaise or salad cream. Some variations include grated cheese such as cheddar, or nuts such as walnuts and dried fruits such as sultanas or raisins. In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is frequently served alongside North Carolina barbecue, including Lexington style barbecue, where, unlike in"
"recipe. In 1896, the salad appeared in ""The Cook Book"" by ""Oscar of the Waldorf"". The original recipe was just apples, celery, and mayonnaise. It did not contain nuts, but they had been added by the time the recipe appeared in ""The Rector Cook Book"" in 1928. The dish is featured prominently in an eponymous episode of the sitcom ""Fawlty Towers"" on the BBC. Other ingredients, such as chicken, turkey, and dried fruit (e.g. dates or raisins) are sometimes added. Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise or a yogurt dressing. A variation known"
"as an ""Emerald Salad"" replaces celery with cauliflower. The modern Waldorf salad also may include the zest of oranges and lemons. Waldorf salad A Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and served on a bed of lettuce as an appetizer or a light meal. The name comes from the fact that the Waldorf salad was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 14, 1896 at the Waldorf-Astoria hotel in New York City. Oscar Tschirky, who"
"Waldorf salad A Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and served on a bed of lettuce as an appetizer or a light meal. The name comes from the fact that the Waldorf salad was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 14, 1896 at the Waldorf-Astoria hotel in New York City. Oscar Tschirky, who was the Waldorf's maître d'hôtel, and who developed or inspired many of its signature dishes, is widely credited with creating the"
"Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder. There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings. Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with Buffalo wings or crudités (raw vegetables). Separation of water and oil (instability of"
"cucumbers) are botanical fruits but culinary vegetables. Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States. Sauces for salads are often called ""dressings"". The concept of salad dressing varies across cultures. In Western culture, there are two basic types of salad dressing: In North America, mayonnaise-based ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in"
"mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg"
"ill and nine died in a New York City hospital due to hospital-prepared mayonnaise. In all salmonellosis cases, the major reason was improper acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent. Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk"
"Thousand Island dressing Thousand Island dressing is an American salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce. It is one of the most common alternative spreads on a Reuben sandwich if one is not using Russian dressing. It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts (such as walnuts or chestnuts). According to ""The Oxford Companion to American Food and Drink"", the"
"Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol. A"
"in either the 1900s or 1910s. In all cases, the original salad was made with Dungeness crab. From ""The American Heritage Cookbook"" published 1964: The first five ingredients are combined and the whipped cream folded in. Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport"
"also often used as a topping for a green salad. Egg salad can be made creatively with any number of other cold foods added. Bacon, bell pepper, capers, cheese, cucumber, onions, lettuce, pickle relish, and pickles are common additional ingredients. A closely related sandwich filler is egg mayonnaise, wherein chopped hard-boiled egg is mixed with mayonnaise only. A popular variant in Russia and the former Soviet states is the Salad Olivier. Egg salad Egg salad is a dish made primarily of chopped hard-boiled eggs and mayonnaise, often including other ingredients such as celery or mustard, and is frequently used as"
"sauce is also prepared without meat, using cream or milk, sugar, gelatin and various ingredients such as kirsch, vanilla, rum or fruit pulp. The sweet sauce can be used to coat foods such as apples, pears, apricots and peaches. Mayonnaise chaudfroid, also referred to as ""mayonnaise collée"", is a simple version of the sauce prepared using mayonnaise and aspic jelly. Chaudfroid sauce Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use"
"Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport Hotel in Spokane, Washington, Solari’s Restaurant, Bergez-Frank’s Old Poodle Dog Restaurant and the St. Francis Hotel in San Francisco, and the Bohemian in Portland all claim to be the home of the dressing, with the invention"
"perhaps chopped raw celery, green pepper, or onion. Raw cucumber, shredded carrot, pimento, sweet corn kernels, or tomato are sometimes used. The salad can be mixed or garnished with generous quantities of chopped hard-boiled egg; grated cheese may be used, or peas or boiled potato may be added to bulk out the dish. The salad is typically chilled and served cold. Like other mayonnaise-bound meat salads, the finished dish typically has a chunky, grainy, or pasty texture, and is frequently served as a spread upon crackers or upon bread in a sandwich. As with other Anglo-American salads, the recipe for"
"World"" contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. According to ""The Joy of Cooking"" (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients. In America, what most"
"mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw. Olivier salad is believed to be introduced as a ""Capital salad"" or ""Niislel salad"" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons. Because of immigration of Italians, Spaniards, and Eastern Europeans, the dish is also"
"cabbage salad dressed with olive oil, lemon juice, and garlic), ""pantzarosalata"" (boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar), ""roka"") salad (arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies), ""patatosalata"" (potato salad with olive oil, finely sliced onions, lemon juice or vinegar), ""revithosalata"" (chickpea salad), and ""maintanouri"" (parsley salad, usually used as a condiment). ""Cypriot salad;"", native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine"
"think of as today's coleslaw originated with the arrival and creation of mayonnaise in the 18th century, but many international coleslaws don't contain mayonnaise — or even cabbage. Coleslaws can be a light crunchy blend of julienne or grated vegetables tossed in vinaigrette, or shredded vegetables with nonfat Greek yogurt combined with spices and herbs. Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches,"
"Seven-layer salad Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added. It is often served in a glass bowl or large pan so the layers can be observed. The dish is often associated with potlucks, picnics, and barbecues, where a large gathering of people takes place and many people need to be fed. There are many variants on the seven-layer salad and it"
"a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at right); or, more simply, as Julia Child"
"Egg salad Egg salad is a dish made primarily of chopped hard-boiled eggs and mayonnaise, often including other ingredients such as celery or mustard, and is frequently used as a sandwich spread. It is made mixed with seasonings in the form of herbs, spices, and other ingredients, and bound with mayonnaise. It is similar to chicken salad, crab salad, ham salad, lobster salad, and tuna salad. A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper, and paprika. A common use for it as a filling for egg sandwiches. It is"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"process. A meatless variant of the filling is made from a sauteed mixture of diced apples, diced pears, walnuts, hazelnut, currants, cinnamon, cloves, and star anise. The hollowed out apples are stuffed with the mixture and baked in the oven. This version may be garnished with powdered sugar. Dolma Dolma is a family of stuffed dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia and Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, garlic. Cabbage rolls and dishes of stuffed grape leaves are also very popular, and these"
"Schnitz un knepp Schnitz un knepp, often spelled schnitz un gnepp, is a popular main dish item in the cuisine of the Pennsylvania Dutch and rural families. It is basically a dish of ham or pork shoulder with dried apples and dumplings. Apple snitz are dried slices of apples, and knepp (German for ""buttons"") are rivels (dumplings). Although the Amish arrived in the early 18th century, this food was not common until the early 19th century, when Johnny Appleseed planted many orchards on the frontier of Pennsylvania, Ohio, and Indiana. At the time, home canning was not yet practical, so"
"Macaroni salad Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes. Like any dish, national and regional variations abound but generally it is prepared with raw diced onions, dill or sweet pickles and celery and seasoned with salt and pepper. In Australia, and New Zealand it is commonly known as pasta salad which is usually made with cooked shell pasta pieces and bought"
"Candle salad Candle salad is a vintage fruit salad that was popular in America during the 1920s through 1960s. The salad is typically composed of lettuce, pineapple, banana, cherry, and either mayonnaise or, according to some recipes, cottage cheese. Whipped cream may also be used. The process is as follows: First arrange a few leaves of lettuce on a plate or decorative napkin. This forms the salad's base. Then stack pineapple rings on top of the lettuce, providing a niche for inserting one whole (or more often half) peeled banana. For garnish the banana is topped with choice of cream"
"a mayonnaise based creamy Parmesan dressing, and incorporates grilled Yellowfin tuna loin along with Picholine olives in addition to the traditional black olives. Guy Fieri has a recipe that incorporates couscous and mushrooms. Sandra Lee has a version that includes tuna steaks stuffed with olive tapenade. Mark Bittman has a variation that incorporates farro. Many other chefs and food writers have written recipes for the salad. Among them are Daniel Boulud, Anthony Bourdain, Melissa d'Arabian, Hélène Darroze, Tyler Florence, Simon Hopkinson, Robert Irvine, Gordon Ramsay, Nigel Slater, Delia Smith, Martha Stewart, Michael Symon and Alice Waters. Salade niçoise Salade niçoise"
"""Caesar vinaigrette"". Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise. Caesar salad A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was"
"and is thus a winter dish. The pronunciation is ""snitz-en-nep"". Schnitz un knepp Schnitz un knepp, often spelled schnitz un gnepp, is a popular main dish item in the cuisine of the Pennsylvania Dutch and rural families. It is basically a dish of ham or pork shoulder with dried apples and dumplings. Apple snitz are dried slices of apples, and knepp (German for ""buttons"") are rivels (dumplings). Although the Amish arrived in the early 18th century, this food was not common until the early 19th century, when Johnny Appleseed planted many orchards on the frontier of Pennsylvania, Ohio, and Indiana."
"garlic and soaked in seawater and vinegar. Then a pyramid is built up layer by layer. Each layer may consist of one or many vegetables, fishes, or seafoods. All recipes include boiled white fish, a lobster, green beans, celery, carrots, beets, and potatoes. Some authorities insist that black salsify is essential. Other seafoods and vegetables may also be included. Each ingredient is boiled separately, cut up, and seasoned with oil and vinegar. Each layer is dressed with a sort of cross between salsa verde and mayonnaise; it consists of parsley, garlic, capers, anchovies, the yolks of hard-boiled eggs, and green"
"and other countries of the former USSR (, , ). It is one of the traditional dishes served as zakuski at New Year (Novy God) and Christmas celebrations. Dressed herring Dressed herring, colloquially known as herring under a fur coat ( or just ), is a layered salad composed of diced pickled herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise. Some variations of this dish include a layer of fresh grated apple while some do not. A final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic"