A Recipe for a Blog.

Here's the setup.

Every Sunday a group of Chicago-based friends get together for food, wine and Brothers & Sisters. What started as a simple dinner party idea almost two years ago has evolved into an almost weekly gathering around the table to reconnect over a delicious feast. From American to Indian to Carribean and beyond, we've helped each other sample new cuisine and challenged ourselves to stretch our palettes (and in some cases, budgets!). But no matter how exotic our food may get, our mainstay is to make Sundays seem a little more like the ones we had with the families we originate from.

Therefore, the thought for this blog came out of the idea that we'd like to share our experiences with everyone outside of our table. I'm not sure how it will work out yet, but we've devised that a few of us will update with recipes, reviews, entertaining ideas, restaurant visits and even food flops!

We'll be sure to post more about our contributors soon, but in the meantime I'll share the recipe of the moment and a sure-fire hit at last night's dinner, courtesy of Epicurious.com:


Creamy Potato Salad with Lemon and Fresh Herbs




Ingredients
• 3 pounds baby red potatoes
• 3 tablespoons unseasoned rice vinegar
• 3/4 cup mayonnaise
• 3 medium green onions, thinly sliced
• 1 celery stalk, cut into 1/3-inch cubes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons finely grated lemon peel

Preparation
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

Enjoy. And Stay Tuned and Stay Hungry,


Alli