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Labor Day Eating Traditions

Labor Day Eating Traditions


There's no reason not to grill this Labor Day.

Labor Day is the last gasp of summer, the last day off of work before it starts to turn cold, and the unofficial end of summer for kids getting ready to head back to school. So when it comes time to pick out your Labor Day menu, the most important thing to keep in mind is, obviously, summer!

It’s best to stick with classic American foods when you’re planning what to eat on Labor Day. You’re definitely going to want to fire up the grill if you have one, and toss on some burgers, dogs, and steaks. If you have a deep-fryer, might as well fire that up as well and make some fried chicken and corn dogs. On the side, Boston baked beans, and classic mayo-based cole slaw and potato salad are always good options, washed down with some lemonade and cold cans of beer. And for dessert, how about some apple or blueberry pie?

If you can finagle a picnic, food like this always tastes better when eaten on a picnic blanket under a bright blue sky.

While it’s always important to remember the unions and workers that inspired the holiday, in the end Labor Day is about rest and relaxation. So get together with friends and family, eat some comforting classics, and take it as easy as possible, because winter will be here before you know it.


12 of the Most Laborious Dishes You’ll Ever (Try to) Make

Labor Day is the last big event of summer cookout season, and we have plenty of grilling tips, make-ahead recipes, easy sides, no-cook options, and simple party plans. But just for fun, let’s take a look at the most labor-intensive dishes around. If you want to attempt one for the occasion, more power to you—and please send us photos.

Cooking has often been referred to by chefs and writers alike as a craft, a skill, even art. But, real talk? It’s work!

And I don’t just mean that making food for others is a labor of love. Cooking can be heavy, tiring, uncomfortable, repetitive, hot, sweat-pouring-down-your-body, time-sucking and anxiety-inducing manual drudgery. What’s worse, if something you’ve toiled over for hours in the kitchen ends up not turning out quite as well as you’d hoped, well…it can be downright devastating. What’s more, depending on the ingredients you’re using, it can also be expensive.

To celebrate Labor Day, we’ve put together a list of some of the most labor-intensive (and, therefore, potentially stressful) dishes you can make from scratch. Although, after reading this, we admit you may not want to.

1. Soufflés

In an episode of her iconic television cooking show, “The French Chef,” Julia Child refers to a soufflé as “only a thick, white sauce with a flavoring in it, like cheese or mushrooms,” adding, “and into this you fold stiffly beaten egg whites.” It’s simple, she seems to imply just mix a few ingredients, pour them into a pan and, poof! Like magic, it will puff up in the oven like an omelette on steroids into a beautiful, towering masterpiece that will make your guests ooo and aah. But, oh, so many things can go wrong. You might burn the roux, a mixture of butter and flour that serves as the base to any French white sauce, or fail to beat the egg whites to enough of a stiff peak. You may even fail to secure the collar, built out of wax paper or aluminum foil and taped or pinned to side of the pan, well enough to support the whole shebang as it inflates dramatically up above the edge. Worst of all, you may cook it the wrong amount of time: too little, and the middle of your soufflé will be a runny mess too much, and it will be dry and flavorless. If you wait too long to serve it after taking it out of the oven, your gorgeous creation may also begin to deflate. Such a temperamental dish! Ready to take it on? Get our Soufflé recipes.

2. Béarnaise Sauce

Emulsification is the key to this classic French condiment, which is a close relative to hollandaise. It’s not the what, but the how in terms of combining your ingredients (salt, pepper, egg yolks, butter, shallots, tarragon, and white wine vinegar) for a successful béarnaise. This involves simmering everything but the egg yolks and butter together so the flavors meld, letting the mixture cool long enough not to cook the egg yolks once you add them, and then, over a double boiler, whisking the whole thing over low heat until it thickens and doubles in volume. Now, here comes the hard part: whisking the butter in quickly, a bit at a time, so that the sauce emulsifies into a delightfully creamy consistency. If you don’t, the sauce will separate and become pretty much useless, which is how you’ll feel by this point if this happens to you. Feeling plucky? Get our Béarnaise recipe.

3. Croissants

Like any other flaky French pastry, croissants are made with laminated dough. But unlike other buttery baked goods, such as biscuits, laminated pastries are made by creating a yeasted dough, kneading it, letting it rise at least an hour (or even overnight), rolling it out, folding it over butter that has been beaten and chilled, rolling it out again, chilling it, and repeating those last three steps—fold, roll, chill—over and over again until the dough is ready to be cut and shaped into that familiar crescent shape. It takes a lot of time and patience to get this technique down, and if you’re short on either, then save yourself the hassle and order your croissants from your local bakery so you can focus on enjoying them. But if you want to make like you’re on “The Great British Baking Show,” get King Arthur Flour’s Croissant recipe.

4. Pho

When it comes to soups like pho or ramen, the secret to greatness is in the broth (same goes for bun bo hue). Andrea Nguyen, who won a James Beard award for “The Pho Cookbook” in 2018, provides clear instructions for making the best beef pho possible: Start with good beef bones, parboil and rinse them to prevent creating an oily residue in the broth, then gently simmer the bones in water for at least three hours. Once it’s cooked, the broth must then be strained, the fat must be skimmed off, and it should be flavored with salt, sugar, and fish sauce. In the meantime, all the fixings—thinly sliced and chilled beef, blanched noodles, onion and ginger that has been charred, skinned and chopped to create a deeper flavor—should be assembled and ready to be placed in soup bowls before ladling that gorgeous broth over it all and garnishing it with any combination of cilantro, Thai basil, bean sprouts, and lime wedges. Or, you could just opt to make our Easy Chicken Pho recipe instead.

The Pho Cookbook, $19.80 on Amazon

Learn how to make fantastic pho.

5. Whole Roasted Duck

Does the idea of getting splattered with hot melted duck fat and creating a greasy mess in your oven sound appealing? Then yes, making a whole roasted duck at home is the right decision for you! Over several hours of cooking, you will need to continuously check on your bird to remove excess fat from the bottom of the pan and carefully turn it over to ensure it cooks evenly until, finally, it’s done. Then, if you still have the strength, you’ll be ready to carve it, serve it and pray it didn’t turn into a tough, stringy mess from overcooking it. Get our Marmalade Roasted Duck recipe if you’re up for it. Or, for an equally rewarding experience with a lot less risk, try making just the Duck Breast—or our Slow Cooker Duck Confit recipe for an even more foolproof option.

6. Baked Alaska

Baked Alaska done right is as magical as pulling a rabbit out of a hat. First, make a cake. After it’s cooled, put it into the refrigerator to chill (preferably overnight). Then, top it with ice cream, stick the whole thing in the freezer to make sure it doesn’t melt, take it out, encase it in a thick layer of whipped meringue, return it to the freezer to make sure it doesn’t melt, and then bake it in the oven. Frozen ice cream baked in an oven…what could go wrong?! Well, if you fail to seal the edges of the meringue, which acts as insulation for the ice cream, to the baking sheet the whole thing is resting on, you’ll have a soggy mess in addition to disappointed guests. But fear not! Our Easy Baked Alaska recipe suggests using a blowtorch, instead of the oven, for perfect a dessert every time.

Tintec Culinary Blow Torch, $12.99 on Amazon

This refillable butane torch (with safety lock) is a great, safe way to play with fire in the kitchen.

7. Spanakopita

Much like laminated dough, making your own phyllo dough by hand is a royal PITA. Don’t believe me? Check out this video for proof. If, instead, you decide to purchase the dough ready-made for your homemade spanakopita (a.k.a. spinach pie), you’ll be glad you did. It will make this dish much easier to assemble, much like making lasagna with store-bought (rather than homemade) pasta. Otherwise, you’ll be rolling, stretching, folding, and chilling the phyllo dough for hours and hours. So get thee to the grocery store and then make our Spanakopita recipe.

Related Reading: How to Host a Greek BBQ

8. Jam

While it may sound like a quaint way to preserve the fruits of your labor, making jam is a lengthy process (even though most recipes only require a few ingredients). The fruit must be washed and, depending on which kind you use, may also need to be hulled, cut, and/or crushed. Then, in addition to cooking the fruit down with sugar and pectin or lemon juice until it jells, you must also prepare the containers. The jars must be washed and sanitized, the lids must be heated, and, once filled with jam, the sealed jars must then be processed in a boiling water bath. The worst part is that in most cases, since fruit ripens in the heat of summer, it is best preserved then, too. And who wants to spend a hot summer day indoors working over steaming pots of water and simmering jam? The bright side: If you want to use it right away, you can skip the sterilizing—and you can check out our slow cooker jams and preserves too.

9. Cassoulet

Most people only ever have the opportunity to try cassoulet at a restaurant, and with good reason. It’s one of the most notoriously difficult and time-consuming dishes to make. The beans must be soaked, drained, rinsed, and then cooked with a variety of vegetables and herbs. The duck legs must be cured, and then baked in their own fat and deboned to make confit. The pork must be cooked into a ragout. Then, all three, dishes in their own right, must be layered into a dutch oven, along with cooked sausages, and topped with homemade breadcrumbs before baking for hours, during which time the crust must be broken every half hour to ensure it soaks up enough liquid to create the right consistency. In other words, this dish takes days to make and, during that time, it will rule your life so completely that by the time it’s finally done and ready to eat, you’ll be bleary-eyed and wondering whether you made the cassoulet or it made you. Undaunted? Get the Cassoulet recipe.

10. Macarons

Unless you live in a climate-controlled environment without a hint of humidity, don’t even think about making macarons at home meringues and moist air just don’t mix well. Once you’ve passed this hurdle, it’s on to the next: creating a crisp, light cookie by one of two methods, either of which can easily go very wrong. The first involves beating sugar, almond meal, and egg whites together into the perfect airy consistency and racing to pipe it onto a baking sheet before it deflates. The second, known as Italian meringue, involves slowly and carefully beating a hot sugar syrup into egg whites that have been whipped into soft peaks. If the sugar syrup isn’t cooked to the right temperature, if the egg whites are too soft or too stiff, or if the combination of the two is overmixed, the meringue will not turn out correctly and your macarons will deflate, along with all of your most treasured hopes and dreams. If we haven’t scared you off, try our Chocolate Macarons recipe.

11. Beef Wellington

This classic dish involves creating and assembling several rather rich parts to make one over-the-top whole. Start by making a broth out of roasted beef bones, reducing it down by two-thirds and using it to make a Madeira sauce. Next, make puffed pastry, which is a laminated dough (see Croissants above for more information on how fun it is to make this on its own). Then make duxelles, which is a mixture of chopped mushrooms cooked with shallots, herbs, and lots of butter. If you’re still willing to go through with this whole thing, whip up a batch of crepes and set them aside for later use. Take your beef tenderloin, which has been refrigerated, patted dry, and seasoned, sear it on all sides in butter, and let it cool. Combine the duxelles with paté, slather the mixture onto the crepes, and then wrap the crepes completely around the beef tenderloin. Then, take your chilled puffed pastry, roll it out and wrap it around the crepe-wrapped tenderloin. Make sure the pastry is tightly sealed around the Wellington with no air pockets. Brush it with an egg wash, refrigerate it, let it sit until it gets to room temperature, brush it with an egg wash again, score the top with a knife, roast it in the oven and serve it, sliced, with the Madeira sauce. Try not to collapse into a limp heap on the floor before you bring it to the table. Willing to commit? Get our Beef Wellington recipe.

12. Croquembouche

Beware any recipe that claims pâte à choux dough is easy to make. It’s not. Pâte à choux is used to create the pastry for eclairs, cream puffs and profiteroles, which are filled, respectively, with custard, pastry cream, and ice cream. Croquembouche is a classic french dessert constructed by piling cream puffs into a pyramid-like tower and drizzling it with caramel sauce that hardens into crunchy strands that look like a fluffy bird’s nest. Stirring the dough while it cooks and comes together into the right consistency takes more effort than you might imagine in fact, I once got tennis elbow from doing it. To prevent injury, make the dough in small batches or, better yet, buy the pastry ready-made so you can get straight to fun stuff: stacking the cream puffs as high as you dare and covering your architectural masterpiece in hot caramel sauce. Feeling confident? Get the Croquembouche recipe.


Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


40 Labor Day Recipes to Make Your Final Summer Cookout the Best One Yet

End your three-day-weekend on a delicious note with these easy ideas.

Somehow, the end of summer always comes way sooner than we'd like it to. Luckily, Labor Day weekend lets us indulge in the season's finest before we go into hibernation mode. During your three-day weekend, celebrate summer's last hurrah with BBQ favorites, grilled veggies, and fruity desserts. Fizzy cocktails and drinks are highly encouraged, especially since you're OOO and all.

Kick the heat up a notch by serving these shrimp and veggie combos with homemade harissa mayo.


Labor Day Seafood Boil : Labor Day Seafood Boil - Easy Clambake Recipe From Ina .

Labor Day Seafood Boil

.labor day mardi gras memorial day mother's day new year's eve nowruz passover purim ramadan rosh hashanah st. In a 12qt stockpot, add orange juice and apple juice add cajun seasoning (can be store bought) add. Get the recipes and party planning tips you need on the inspired home! I made it for labor day weekend and my husband raved about it! At harvest (44 brattle st., cambridge), chef tyler kinnett's new england seafood boil features a seaweed broth with maine redfish, scallops. It has sausage, shrimp, crab, potatoes and corn for an. Labor day calls for a seafood boil! Plan a lowcountry seafood boil party to bring friends and family together!

Seafood boil is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. It's a great tradition to have friend and family together. Seafood boil, shrimp boil, crab boil, and crawfish boil are my favorite summer recipes.

Labor Day Seafood Boil / Labor Day Lobster Boil Ticket . from bestofnj.com Treat your family and friends to delicious grilled shrimp, salmon, and more growing up along the eastern seaboard in rhode island, seafood is a staple of the state! .labor day mardi gras memorial day mother's day new year's eve nowruz passover purim ramadan rosh hashanah st. Tips on how to throw a seafood boil party, whether you love lobster, shrimp or want to do a traditional cajun crawfish boil. Now readingnyc's best summer seafood boils. I love seafood, especially when they are coated with a spicy butter sauce with homemade seasonings. Half pound jumbo gulf shrimp in the shell 1 lb dungeness sea scallops 2 lb garlic and butter clams ¼ cup old bay seasoning 1 tablespoon salt 2 quarts water 1 (12 ounce) can beer 4 medium red. Seafood boil in the duke city! This was the perfect summer meal! It's a great tradition to have friend and family together.

I went to a seafood spot the other day and my shrimp was over cooked.

Labor day seafood boil norine's nest. As long as the shrimp ain't over cooked i'm game. Labor day seafood boil / let the good times boil crawfish boil invitation party graduation engagement can be customized to your occassion in 2021 crawfish boil invitation crawfish boil crawfish boil party : Plan a lowcountry seafood boil party to bring friends and family together! If you're looking for a simple recipe to simplify your weeknight, you've come. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw). Labor day calls for a seafood boil! On the shores of the great lakes, cooks with a taste for in port wing, wis., on the western shore of lake superior, summer culminates with a big labor day fish boil whose dramatic peak is called the overboil. They frying helps it stick as well. If the notion conjures visions of heading to tingley beach and embarking on an unappetizing repast of catfish in coastal areas, seafood boils are held on memorial day to herald the start of summer and they're held on labor day to wish summer a fond farewell. Lowcountry, chicago's favorite seafood boil destination, shares their foolproof recipe! Has been added to your cart.

Includes a seafood boil with corn and potatoes recipe that you can tweak to include crawfish, too! In the spirit of labor day, bill headed down to the beach for this market update. Of course, most of the time these seafood boils are sometime between memorial day and labor day with july 4th being the holiday for having a boil that's as popular as a the traditional bbq.

LABOR DAY | GIANT CRABS LEGS + SEAFOOD BOIL MUKBANG . from i.ytimg.com Of course, most of the time these seafood boils are sometime between memorial day and labor day with july 4th being the holiday for having a boil that's as popular as a the traditional bbq. On the shores of the great lakes, cooks with a taste for in port wing, wis., on the western shore of lake superior, summer culminates with a big labor day fish boil whose dramatic peak is called the overboil. Of course, most of the time these seafood boils are sometime between memorial day and labor day with july 4 being the holiday for having a boil that's. Labor day seafood boil / let the good times boil crawfish boil invitation party graduation engagement can be customized to your occassion in 2021 crawfish boil invitation crawfish boil crawfish boil party : Boiled crawfish and shrimp and crawfish etouffée are staples of louisiana tailgating. Swamp fire seafood boil 1. So my daughter wanted a seafood boil for her birthday and i found this recipe.

This was the perfect summer meal!

Based on what we have researched, history.com explains there are many types of celebrations that take place on this day, including parties, parades and athletic events. Seafood boil crab legs food food sausage join meat sausages hot dog chinese sausage. Has been added to your cart. Labor day seafood boilnorine's nest. I doubled the it and also. If you're going to have a lowcountry seafood boil, then there're a few simple priorities: This was the perfect summer meal! Labor day seafood boil norine's nest. Seafood boil, shrimp boil, crab boil, and crawfish boil are my favorite summer recipes. In the spirit of labor day, bill headed down to the beach for this market update. Once the water has returned to a boil. If i was doing a seafood boil i wanted the freshest seafood i could find and that meant a trip down south to my very own personal favorite food paradise…harmons! Plan a lowcountry seafood boil party to bring friends and family together!

Make sure to call ahead or check social media for the latest opening information. It has sausage, shrimp, crab, potatoes and corn for an. Boiled crawfish and shrimp and crawfish etouffée are staples of louisiana tailgating. Now readingnyc's best summer seafood boils. I love seafood, especially when they are coated with a spicy butter sauce with homemade seasonings. If the notion conjures visions of heading to tingley beach and embarking on an unappetizing repast of catfish in coastal areas, seafood boils are held on memorial day to herald the start of summer and they're held on labor day to wish summer a fond farewell. I doubled the it and also.

Pin on Memorial/Independence/Bastille/Labor Day from i.pinimg.com At harvest (44 brattle st., cambridge), chef tyler kinnett's new england seafood boil features a seaweed broth with maine redfish, scallops. I made it for labor day weekend and my husband raved about it! Has been added to your cart. Labor day seafood boil norine's nest. It's a great tradition to have friend and family together. If the notion conjures visions of heading to tingley beach and embarking on an unappetizing repast of catfish in coastal areas, seafood boils are held on memorial day to herald the start of summer and they're held on labor day to wish summer a fond farewell. Seafood boil is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Tips on how to throw a seafood boil party, whether you love lobster, shrimp or want to do a traditional cajun crawfish boil. Labor day seafood boilnorine's nest. They frying helps it stick as well. I went to a seafood spot the other day and my shrimp was over cooked.

Of course, most of the time these seafood boils are sometime between memorial day and labor day with july 4th being the holiday for having a boil that's as popular as a the traditional bbq.

A seafood boil, including snow crabs, black mussels, potatoes, corn, and sausage, at shaking seafood, 243 s. I doubled the it and also. Labor day seafood boil / let the good times boil crawfish boil invitation party graduation engagement can be customized to your occassion in 2021 crawfish boil invitation crawfish boil crawfish boil party : Get all the seafood you need for this recipe in our ultimate seafood boil curated assortment. I find that frying the crab and boiling the other crustaceans. If you're going to have a lowcountry seafood boil, then there're a few simple priorities: Skip the bbq this labor day and try out a crawfish boil instead! Coat it in some cajun boil seasoning about 30 min before so the salt penetrates well. If the notion conjures visions of heading to tingley beach and embarking on an unappetizing repast of catfish in coastal areas, seafood boils are held on memorial day to herald the start of summer and they're held on labor day to wish summer a fond farewell. During the day, it starts as a coffee bar with cappuccino, espresso, and pastries.

Skip the bbq this labor day and try out a crawfish boil instead!

Treat your family and friends to delicious grilled shrimp, salmon, and more growing up along the eastern seaboard in rhode island, seafood is a staple of the state!

Now readingnyc's best summer seafood boils.

Seafood boil, shrimp boil, crab boil, and crawfish boil are my favorite summer recipes.

Based on what we have researched, history.com explains there are many types of celebrations that take place on this day, including parties, parades and athletic events.

Now readingnyc's best summer seafood boils.

Skip the bbq this labor day and try out a crawfish boil instead!

Includes a seafood boil with corn and potatoes recipe that you can tweak to include crawfish, too!

If you're looking for a simple recipe to simplify your weeknight, you've come.

Seafood boil, shrimp boil, crab boil, and crawfish boil are my favorite summer recipes.

See more ideas about seafood boil, boiled food, seafood boil party.

This was the perfect summer meal!

I made it for labor day weekend and my husband raved about it!

Tips on how to throw a seafood boil party, whether you love lobster, shrimp or want to do a traditional cajun crawfish boil.

If i was doing a seafood boil i wanted the freshest seafood i could find and that meant a trip down south to my very own personal favorite food paradise…harmons!

At harvest (44 brattle st., cambridge), chef tyler kinnett's new england seafood boil features a seaweed broth with maine redfish, scallops.

Includes a seafood boil with corn and potatoes recipe that you can tweak to include crawfish, too!

Of course, most of the time these seafood boils are sometime between memorial day and labor day with july 4th being the holiday for having a boil that's as popular as a the traditional bbq.

Has been added to your cart.

Skip the bbq this labor day and try out a crawfish boil instead!

Based on what we have researched, history.com explains there are many types of celebrations that take place on this day, including parties, parades and athletic events.

If you're going to have a lowcountry seafood boil, then there're a few simple priorities:

It's a great tradition to have friend and family together.

Labor day seafood boil norine's nest.

I decided this labor day, since it was just mars and myself, that we would do something totally different from our typical hamburger cookout.

Labor day seafood boil / let the good times boil crawfish boil invitation party graduation engagement can be customized to your occassion in 2021 crawfish boil invitation crawfish boil crawfish boil party :

Tips on how to throw a seafood boil party, whether you love lobster, shrimp or want to do a traditional cajun crawfish boil.


French Celebrations

Here's a quick tour of French celebrations and French holidays in date order. You may find a few ideas here for your next celebration.

January 1st - Time to wish all friends and family good luck for the coming year. You can do this by saying meilleurs voeux , meaning best wishes, or add on a bonne santé to wish them good health. New Years greetings continue throughout the month of January, and most people send cards ( les cartes de voeux ) to those they are not able to see in person.

January 6th - This is Epiphany, or the Fete de Rois as it is commonly called. People gather to eat a special cake, known as a king cake or galette des rois . The galette contains a small figurine called the fève - watch out for your teeth! Whoever finds the fève in their piece of galette wears a paper crown and becomes the king or queen. Sometimes the newly crowned royalty are expected to host a galette party of their own, and in this way the celebration can go on for several days. Here is a king cake recipe you might like to try for your own celebration.

February 2nd - The Fête de Chandeleur falls on the same day you may celebrate Ground Hog Day. This is a very old holiday that at some point the Catholic church took under their wing and made into a day for blessing candles and participating in processions. Many people celebrate by making and eating crepes as well. You can learn more about Chandeleur here.

February 14th - French celebrations do include Valentine's Day, but in no way to the excess that can be see in other parts of the world. Traditional gifts are chocolates, flowers, and sometimes a jewel or two for the lucky few.

Mardi Gras - This celebration falls 40 days before Easter. Many cities in France now have a Mardi Gras parade, most notably in Nice. You can learn more about Mardi Gras in France here.

April 1st - Reserved for playing jokes on each other, called les poissons d'avril (April fish). Children color and cut out paper fish and try to tape them on the backs of unsuspecting parents, friends, and teachers. This is one of the French celebrations that is pure fun.

Easter - In France, rather than a rabbit, it is a winged bell who delivers baskets of goodies to the children. The baskets are filled with chocolate chickens, as well as eggs. While there is no traditional French meal served on Easter Sunday, most families will gather for a noontime feast that may include a leg of lamb or a rabbit. (Maybe you better not serve rabbit if you live where the Easter Bunny does the morning delivery - that seems a bit macabre!) The day after Easter is known as the Lundi de Paques and is an official holiday, which gives everyone a long weekend for Easter. Learn more about Easter in France here.

May 1st - As in many places in the world, May 1st is labor day. It is an official day off in France. (In fact, much of the month of May seems to be an official holiday in France.) People give their friends a small bouquet of lily of the valley for good luck and the labor unions organize parades.

May 8th - La Fete de la Victoire is a political holiday. The French celebrate victory over the Germans and the end of WWII with a ceremony around the monument aux morts . Every city, town and village in France has such a monument, where you will find listed the names of those citizens who lost their lives in the war. Speeches are made and bouquets of flower are placed around the monument.

The Ascension - This falls on a Thursday, 40 days after Easter and celebrates Jesus' ascent to heaven. It is an official day off, but unlike May 1st and other French celebrations, whether one gets paid or not depends on where one works.

Mother's Day - La fête des mères falls on the last Sunday of May.

July 14th - Perhaps the most famous of French celebrations, Bastille Day commemorates the storming of the Bastille by the people of France and the beginning of the French Revolution in 1789. The day is celebrated with military parades all over France and firework displays animate the evening.

August 15th - La Fête de L'Assomption . Another religious holiday that is also an official day off, this day marks the ascension of the Virgin Mary to heaven.

November 1st - Called Toussaint (all saint's day), the French honor their dearly departed by leaving chrysanthemums at the cemetery. (By the way, never give these flowers to someone in France as they are symbolic of death for them.)

November 11th - Celebrated in a similar fashion as May 8th, this day commemorates the end of the First World War. Once again, people gather around the monument aux morts to listen to speeches and leave flowers in memory of those who died in the war. These two French celebrations frequently end in a small party given by the mayor.

December 24th and 25th - In France, Christmas Eve is when most of the celebrating is done. This is when families will gather for feasting on traditional foods including foie gras, seafood, chestnut dressing, and a bûche de Noël . Many times Père Noël (Father Christmas) will make an appearance and distribute gifts to the children. Many people also attend midnight mass. You can learn more about French Christmas traditions here.

December 31 - The year ends in France with Saint Sylvestre day. People will have a huge feast similar to what they had on Christmas eve, or they might dine out in a restaurant as well. Party goers will stay up until well past midnight, drinking, dancing and having fun with their friends. Learn more about New Years Eve in France here.

Now that's a whole year of French celebrations, but there are many more which you will discover if you come to France. Each region has its own special celebrations and customs and festivals in France are legion.


Japanese Potato Salad Is the Only Side You Need for Labor Day

Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible things she’s cooking, eating, reading, buying, and more. Today: The best Japanese potato salad for summer and beyond.

I know the start of summer heralds hot dogs, watermelon, and potato salad and Labor Day marks the end of their seasonal heyday but in my mind, potato salad is something to be enjoyed year-round. Maybe it’s because our house favorite potato salad is a Japanese potato salad whose perfect balance of creaminess, tartness, and yes, even a touch of sweetness, is so delicious, I often eat it on its own, without any meaty or grilled companions.

The best recipe for Japanese potato salad comes from Shirley Karasawa of the now-defunct blog, Lovely Lanvin (lucky for us, she’s still very active on Instagram). The fashion-loving Japanese-American home cook, who splits her time between Seattle and Tokyo, has incredible taste in all things, but especially in food. She’s one of my trusted resources for Japanese home cooking, and her potato salad recipe doesn’t disappoint.

“My recipe was inspired by my favorite yoshoku-ya (a Japanese restaurant that specializes in Western-influenced Japanese cuisine), Edoya in our Azabujuban neighborhood of Tokyo,” she tells me. “Unfortunately the owner/chef retired earlier [last] year. After years of eating his potato salad and lots of experimenting, I was able to recreate it a few years ago.”

Let’s all benefit from Shirley’s diligence. If you’re not familiar with Japanese-style potato salad, it is downright delightful. Unlike Western- or German-style potato salad (which I also love), the Japanese version looks closer to roughly mashed potatoes. It’s flavored with ample mayonnaise (try the tangier, slightly sweeter Japanese Kewpie mayo for stellar results), rice wine vinegar, and studded with refreshing cucumber and carrots. There’s also a bit of onion, which doesn’t add color, but certainly a welcome kick in this creamy, tangy potato salad.

“His Japanese potato salad was always perfect and had just the right texture with a secret ingredient that made it extra flavorful: karashi, or Japanese spicy mustard,” Shirley explains. “I think the hint of karashi and using really good potatoes (I like Yukon Gold) that you keep a little chunky, totally makes this dish.”

I have riffed on this recipe endlessly, taking liberties with hard-boiled eggs (often seen in both Japanese and Korean potato salads), corn, diced ham (which I think is more common in Korean versions), and diced apples (an addition my mother prefers). It is tasty out of the bowl, but even more delicious after spending a few quality hours in the fridge. I always make a double portion because it disappears at an alarming rate. As I mentioned earlier, it’s great on its own, but stupendous with fresh-off-the-grill chorizos, BBQ, or even in a sandwich with a thin slice of ham on soft bread (carb-on-carb action!).

Kewpie Mayonnaise, $5.99 from Target

While talking to Shirley, I became more curious about the origins of this Asian-style potato salad. Was there a German influence? After some deft searching on Japanese Google, she found a theory. “It seems the Japanese believe it was influenced from the Russian Olivier salad, which was first made by a Belgian chef in Russia. A chef in Japan first tried to make a similar version in Japan in 1896 and that’s where the Japanese potato salad came from, and eventually evolved over the years.” Interesting, indeed!

Japanese Potato Salad

Courtesy of Shirley Karasawa/Lovely Lanvin

4 to 5 medium Yukon Gold potatoes, peeled and quartered
1/3 cup Kewpie (Japanese) mayonnaise
1/2 cucumber (preferably Japanese or English) thinly sliced
1/4 yellow onion, thinly sliced
1/2 carrot, peeled and thinly sliced
Extra sea salt for salting & blanching vegetables

Group A ingredients:
1/3 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 tablespoon rice vinegar
1 tablespoon sugar (Japanese superfine sugar recommended, but regular sugar is fine)
1/3 teaspoon karashi, Japanese spicy mustard

1. Put the potatoes in a saucepan of cold, salted water so the water is just covering the top of the potatoes. Bring to a simmer. Cook the potatoes until a paring knife or wooden skewer poked into them goes in without resistance, about 15 minutes. Drain the potatoes in a colander.

2. While Potatoes are cooking prepare the other vegetables: Sprinkle both onion slices and cucumber slices lightly with sea salt, mix with your hands making sure the salt coats them evenly. Set aside for 10 minutes. After 10 minutes rinse off vegetables in a colander and wrap and gently squeeze vegetables in a clean dish cloth or a few paper towels to get all of the moisture out. This is a very important step and will prevent soggy potato salad.

3. Add carrot slices to a small saucepan of salted water, bring to a boil and blanch for two minutes. They should still have a slight crunch, do not overcook. Drain and set aside.

4. Place the cooked potatoes into a medium sized bowl and gently smash with a fork or potato masher making sure you leave some small chunks. In a small bowl mix together the Group A ingredients and pour over the smashed potatoes, gently tossing to evenly coat the potatoes. Add the onions, cucumber, carrots, and Kewpie Mayonnaise, and gently combine with the potato mixture until all of the ingredients are combined. Serve at room temperature or chilled in the refrigerator.

Related Video: These Easy Potato Pancakes Are Another Favorite Way to Eat Them


  • The basic formula is cooked pasta + meat/veggies + dressing.
  • This is more of an Italian pasta salad. It could easily be adjusted with simple additions – i.e. adding thinly sliced red onion, using half pepperoni, half salami.
  • Also, there isn’t a lot of dressing for the salad. If you prefer a heavily dressed salad, double the dressing portion.

Fried Oysters

Brent Hofacker/Shutterstock

You might see fried oysters on menus from time to time, but when was the last time you made them at home? Thanks to this foolproof recipe, making these delicacies that were once consumed across the coastal US is now a possibility and you will see why they were so delicious. By keeping the recipe straightforward, you can concoct this light seafood favorite that can star at any dinner spread.


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