Salt And Pepper

This salad is an easy meal to make and serve in 30 minutes or less. It also is perfect picnic fare, conveniently made ahead, marinated for up to 24 hours, and served chilled. Shrimp Salad With Sugar Snap Peas Makes 4 to 6 servings 1. For the vinaigrette, in blender, puree the cilantro, scallions, vinegar, honey, cumin, lime (reserve the squeezed halves) and garlic. With blender on, add the oil in a slow, steady stream. Season with salt and pepper to taste; set aside.

When it comes to burgers, there are almost as many opinions on what makes the best one as there are people eating them. But on some points most experts agree. Here are a few tips from the pros: You don't need fancy meat cuts. Burgers are best made with ground chuck - the fresher the grind, the better. Some fat, about 20 to 25 percent, and connective tissue give a beef burger better flavor and texture, says Ed Mills, associate professor of dairy and animal science at Pennsylvania State University.

Forget KFC. At Fatou & Fama, a newly reopened Senegalese restaurant at 40th and Market streets, they really do chicken right. Owner and chef Fatou N'Diaye learned her recipe for yassa chicken, a flavorful and hearty dish, from her mother, Fama, who learned the recipe from Fatou's grandmother, also named Fatou. All three talented women are members of Senegal's Griot tribe, a group known as the country's oral historians (and the best cooks). Although usually served over white rice or couscous, yassa chicken also makes a great sandwich.

Preparing a hot lunch can be done in a jiffy if you make your sandwich a wrap. At Trax Cafe, a BYOB at the Ambler train station, Chef Steven Waxman has been rolling gourmet fillers into tortillas for more than four years. He prepares the contents and assembles them ahead of time and then grills them to order. After that, it's a wrap. Follow this recipe, which is in four parts, and make the ultimate sandwich. CHICKEN & BRIE WRAP FROM THE TRAX CAFE For roasted plum tomatoes: 2 tomatoes Olive oil Salt and pepper, dried thyme and onion powder to taste Slice tomatoes in half.

When it comes to sandwiches, usually it's the insides that count. Even the crustiest, freshest bread can't make up for boring lunch meats or drab veggies. But Maggiano's Little Italy, with one location on Filbert Street and another at King of Prussia, has come up with a recipe that puts both parts of the sandwich on equal ground. They use butter and Parmesan cheese to create a tasty exterior crust on an onion roll and then add the all-important contents. In this case, it's what's on the outside that counts.

Talk about high maintenance. Once a week, chef Paul Pagliaro of Pagano's in the Mellon Bank Center marinates at least 15 pounds of flank steak for sandwiches he will serve the following day. The next morning, Pagano's owner Matt Pagano calls up the offices of select customers - including lawyers and FBI agents - to let them know the steak sandwich is on the day's menu. When lunch rolls around, many of the meaty sandwiches are spoken for. PAGANO'S STRIP STEAK SANDWICH For steak: 1/2 cup olive oil 1/2 cup teriyaki sauce 1/2 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup sherry (Harvey's Bristol Cream)

Disney fan club members feel an affinity for their favorite characters. "I identify with Goofy because no one takes him seriously, but he gets things done," said Joanne Bush, a member of Castle Keepers, a fan club of everything Disney. "Nothing usually bothers him. People tend to think he is stupid, but he is not. " "Did you know his original name was Dippy Dog?" she asked. Speaking of dogs, Lady and the Tramp are favorites of Bush's husband, Kon, president of the club.

Yo, Chefs! I am a retired 74-year-old bachelor who loves to dine in elegant restaurants but can't afford to do so as often as I'd like. Could you suggest a simple meal I could prepare that would be inexpensive, tasty and nutritious? When I do cook, I try to add ambiance by lighting a candle, turning on the FM and turning off the TV. Nick Capozio, Philadelphia Dear Nick, At his ritzy eponymous Avenue of the Arts restaurant, chef Tony Clark serves a menu with plenty of truffles and foie gras - ingredients at the high end of the price scale.