Our In the Kitchen with Davidvirtual road trip is coming to an end! Already! I hope you've had as much fun as I have exploring, discovering, and tasting our way across our incredible country. This Wednesday's final "stop" is Philadelphia. That's home for this foodie! So who's up for a backyard barbecue? Join me this Wednesday at 9pm ET as we reminisce about the places we've been and the foods we've tried. And join me for our final road-trip recipe: All-American Macaroni Salad.
All-American Macaroni Salad
This recipe is prepared with the Temp-tations® Set of 3 Round Scalloped-Edge Outdoor Serving Bowls (H195389). But also check out Sachi's Collapsible Insulated Carry-All Basket (K34616) to keep this cold!
Salad: 4 cups elbow macaroni, cooked, drained, and chilled 1 cup red onion, chopped 1 cup celery, chopped 1 cup frozen peas, defrosted 1/2 cup red peppers, chopped 1 cup carrots, grated 3 eggs, hardboiled and chopped 1/2 lb thinly sliced deli ham, diced
Dressing: 1-1/2 cup mayonnaise 3/4 cup sour cream 2 Tbsp Dijon mustard 3 Tbsp white vinegar 1/2 tsp garlic powder 1 tsp ground black pepper 2 tsp kosher salt 1 Tbsp sugar 1 tsp celery seed
Directions:
Combine the elbows, onion, celery, peas, red peppers, carrots, eggs, and ham in a large mixing bowl. Then, in a separate bowl, combine the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, black pepper, salt, sugar, and celery seed. Mix until fully combined and pour the dressing over the salad ingredients. Fold until evenly coated. Chill and serve.
Time for your blog question. What's your all-time favorite regional cuisine? Does your area have the best food, or do your taste buds prefer something from another area of the U.S.? I asked Chef Fabio Viviani that same question. (Remember him? He's on Bravo's Life After Top Chef and Yahoo's Chow Ciao! AND he was here at QVC last month!) Well, apparently it was a tough question. He couldn't decide!
Good news: Tomorrow is Wednesday! I'll see you then at 9pm ET.