A Nicoise Salad, or Salade Niçoise (pronounced nee-swaaz) in French, is a classic salad originating from the southeastern coast of Nice, France. At the base level, the essential components are very simple: traditionally tuna or anchovies, fresh tomatoes, Niçoise olives, hard-boiled eggs, and olive oil. However, many adaptations also include an array of fresh produce that makes this dish perfect for dinners in the spring and summer months….
It might just be a Pacific Northwest thing — because our beaches tend to be a little on the chilly side even in the summer months — but there’s just something about a sunny day at the beach and a bowl of clam chowder that go together so well. This Clam Chowder with Jalapeno and Corn starts with the classic New England-style chowder trappings of potatoes, clams, and bacon in a creamy white soup base, but gets a sweet, smoky, and spicy kick from jalapenos and fire-roasted corn. This chowder is tremendous on cold days, but owing to its fairly brothy body, it carries well all the way through the warmer months without feeling too heavy….
