Chicken Salad

Even burglars get hungry on the job. Annapolis police say that one broke into a home about two blocks off Taylor Avenue north of downtown, and stole food. Maybe the pickings were sparse -- the cops don't say what the burglar passed up: "Burglary - 201200000690 - 700 block of Glenwood St - 02/08 11:30am to 1:10pm: An unknown subject entered an apartment and removed chicken salad and a can of salmon while the resident was away. The door's locking mechanism may have been forced open.

Now that we have gorged ourselves on holiday meals, it's time to get back to healthy eating. The latest healthy recipe comes from Jay Wilson, senior program director at the Dancel Family Center Y in Ellicott City. It is butternut squash chicken salad. Wilson said he has been cooking since age 12 and you can often find him in the kitchen experimenting with new recipes. He loves to share his creations with colleagues. His duties at the Y include coordinating sports and fitness activities and teaching boot camp classes.

Matthew and Joan Lallo never intended to open a restaurant in Baltimore. But considering the interesting menu and top-notch service at their Mount Washington spot, the Blue Sage Cafe & Wine Bar, Baltimore is lucky that they did. Blue Sage opened in June in the space formerly occupied by the short-lived restaurant, The Falls. Matthew, a former freelance food critic for The Baltimore Sun, and his wife, Joan, were regular lunch customers at The Falls. They were such big fans of the restaurant - and its location - that after it closed in September 2011, Matt Lallo tracked down the building's landlord and signed a lease.

Paul Newman thought it should be eaten with a spoon. Baltimore restaurant owner Sascha Wolhandler calls it "a fabulous amalgam of flavor in every bite. " It's the chopped salad, and it's having a field day in Baltimore. A chopped salad featured on the summer restaurant week menu at Heavy Seas Alehouse proved so popular that it's been put on the permanent dinner menu. Sergio Vitale, co-owner of Chazz: A Bronx Original, is considering making the lunch menu's steakhouse salad a dinner item, too. "It's definitely the No. 1 most popular lunch item and people ask for at dinner, too," Vitale said about the salad, which he says is an homage to a version served at Ruth's Chris Steak House.

Other cultures, especially those that rely on grains and cereals, have given Americans many intriguing condiments. Bland by nature, grains and cereals benefit from a little va-va-va-voom. Consider z'ug (sometimes spelled zhoug), a hot Yemeni herb condiment used to dress almost anything. Z'ug is pestolike in its start and its end, but nowhere near pesto in its middle. Pureed cilantro and flat-leaf parsley form its foundation; lots of garlic, chiles and cumin rev it up. A splash of olive oil moistens the mix to smooth it into an aromatic, lively sauce.

Jane Kreissle of Keene, N.H., was looking for a recipe for Hawaiian chicken that she used frequently in the 1960s and '70s. Marlene Hutton of St. Augustine, Fla., sent in a recipe given to her by her mother when she was first married, 50 years ago. She says she still prepares it quite often and it always receives raves. This is a perfect summer recipe because you can use the store-bought packaged chicken or even cut up a rotisserie chicken so that you never have to turn on your oven. With the prepared chicken, this salad is a snap to make and the pineapple - I used fresh - gives it a nice tropical flavor.

Like fashion trends, recipes reflect the tastes and concerns of their times.Chicken salad is a good example. Years ago, it was solidly predictable, a comforting, creamy mixture of chicken, celery and mayonnaise, with an occasional walnut or pineapple chunk tossed in. The salad was a given at ladies' luncheons, seated in a tomato cup or smoothed into a gelatin mold.These days, the chicken plays a smaller role, supplemented by grains, pasta, beans and vegetables. Herbs and spices, citrus ,, zest and juices, vinegars, mustard and hot peppers provide the flavor boost that used to come from gobs of fatty mayonnaise.

A student in one of my cooking classes telephoned me a few days ago to report that she had taken a salad I prepared in one of my courses to share with friends at her office. Everyone had loved the Chicken, Fig and Green Bean Salad in Blue Cheese Dressing, and she wanted to know if she could give out the recipe. Nothing pleases cooking teachers more than to hear that people are enjoying their dishes, so I answered with an enthusiastic "yes."This salad is one I created at the beginning of the summer, and it has quickly become a personal favorite.

The woman had bright white hair, a bright purple coat and bright red lipstick stretched into a happy grin. She arrived at the Woman's Industrial Exchange with three friends, all of a certain age, all wearing similarly thrilled expressions. This was clearly a happy homecoming for the old gang, and memories of the old days animated their lunchtime chatter. Even back then, the WIE was a majestic Baltimore institution, with a history stretching back to 1880. Maybe when these women were younger, they would eat at the Exchange and watch white-haired women reminisce about their youthful outings.

Centennial High School student Jasmine Holland told about 20 of her friends to try a new dish on the school lunch menu — a chicken salad wrap created by her and other culinary arts classmates that recently took first prize in the Howard County Public Schools' third annual Top Student Chef competition. "I told them they had to buy it. It's the best lunch on there," Holland said. As it turned out, Holland didn't need to spread the word. On a menu that included pepperoni pizza and tacos, many students chose the more healthful alternative — some unaware that their fellow students had created it — and they later said they'd be back for more.

Matthew and Joan Lallo never intended to open a restaurant in Baltimore. But considering the interesting menu and top-notch service at their Mount Washington spot, the Blue Sage Cafe & Wine Bar, Baltimore is lucky that they did. Blue Sage opened in June in the space formerly occupied by the short-lived restaurant, The Falls. Matthew, a former freelance food critic for The Baltimore Sun, and his wife, Joan, were regular lunch customers at The Falls. They were such big fans of the restaurant - and its location - that after it closed in September 2011, Matt Lallo tracked down the building's landlord and signed a lease.

The bagel isn't what it used to be. And we're not even talking about those rolls with a hole in the center you see for sale at the grocery store. Those aren't even bagels. But a bagel purist - and no one writes more crankily and persuasively about this subject than Mimi Sheraton -- will tell you that even the better bagels these days are soft and puffy imitations of their hard, chewy immigrant ancestors. It's the story of America. The Original Brooklyn Water Bagel Co. has recently opened in Pikesville.

Even burglars get hungry on the job. Annapolis police say that one broke into a home about two blocks off Taylor Avenue north of downtown, and stole food. Maybe the pickings were sparse -- the cops don't say what the burglar passed up: "Burglary - 201200000690 - 700 block of Glenwood St - 02/08 11:30am to 1:10pm: An unknown subject entered an apartment and removed chicken salad and a can of salmon while the resident was away. The door's locking mechanism may have been forced open.

As we begin this week's episode of “Top Chef,” I have to ask: Did anyone really miss Beverly? Over the past few weeks I had rooted for her because I love an underdog, but let's be real: The woman was annoying. This week the final six, or top six as Lindsay points out, are ready for the tough challenges. So bring it on! Quickfire Challenge With every season of “Top Chef” there are a few staple Quickfire competitions. There is the cooking with junk food and the taste-test challenge (which I am still waiting for!

The historic lunchroom at the Woman's Industrial Exchange reopened Tuesday. It is now called the Woman's Industrial Kitchen, and it's operated by Irene Smith, owner of the popular Souper Freaks food truck. The downtown luncheon room, famous for its chicken salad, tomato aspic and starched-apron waitresses, had it rough in the past decade, closing and reopening under a string of outside operators, some of whom tried to run it like in the old days, some who didn't. Smith has restored the lunchroom, if not literally, then in spirit.

Centennial High School student Jasmine Holland told about 20 of her friends to try a new dish on the school lunch menu — a chicken salad wrap created by her and other culinary arts classmates that recently took first prize in the Howard County Public Schools' third annual Top Student Chef competition. "I told them they had to buy it. It's the best lunch on there," Holland said. As it turned out, Holland didn't need to spread the word. On a menu that included pepperoni pizza and tacos, many students chose the more healthful alternative — some unaware that their fellow students had created it — and they later said they'd be back for more.

CROSS KEYS DELI Village Food Center in Cross Keys Village. Hours: 7:30 a.m. to 8 p.m. Mondays to Saturdays. 8 a.m. to 5 p.m. Sundays. (410) 323-8330. Fax: (410) 323-6502. One of the most popular traditions at the Cross Keys Deli is the fried chicken platter. For the past 19 years, the Deli's generous helpings of chicken, Western fries and cole slaw have enlivened my last-minute picnics and Friday night collapses.These days, a chicken platter goes for $3.99 for the chicken breast and $3.89 for the chicken leg. The deli also offers delicious side dishes of macaroni and cheese and escalloped apples, each large serving is $1.89.

Paul Newman thought it should be eaten with a spoon. Baltimore restaurant owner Sascha Wolhandler calls it "a fabulous amalgam of flavor in every bite. " It's the chopped salad, and it's having a field day in Baltimore. A chopped salad featured on the summer restaurant week menu at Heavy Seas Alehouse proved so popular that it's been put on the permanent dinner menu. Sergio Vitale, co-owner of Chazz: A Bronx Original, is considering making the lunch menu's steakhouse salad a dinner item, too. "It's definitely the No. 1 most popular lunch item and people ask for at dinner, too," Vitale said about the salad, which he says is an homage to a version served at Ruth's Chris Steak House.