Columns

METRO photo

Work will begin once again on New York State Route 347, and North Shore residents couldn’t be happier.

Drivers navigating the roadway from Gibbs Pond Road in Nesconset to Hallock Road in Stony Brook have noticed construction cones beginning to appear. The upcoming work is part of a $71 million state Department of Transportation project, which continues the roadway improvements made to Route 347 years ago in the Smithtown area. Future plans include changes on the state road as far east as Port Jefferson Station.

Through the years, it has become more and more apparent that the road built decades ago is over capacity. Called the Smithtown Bypass in its western portion, the roadway initially served as a way to avoid the heavy traffic of downtown Smithtown. Today, drivers use side roads in the town to avoid Route 347.

Rerouting presents various problems. As drivers speed through residential neighborhoods, congestion appears in spots previously unanticipated. Residents who once lived on quiet streets now have trouble just backing out of their driveways or are hesitant to let their children play anywhere near the roadway.

Adding new travel lanes, traffic signals, raised planted medians and crosswalks to 347 will help ease congestion and keep cars on the main thoroughfare instead of traveling through residential areas.

According to NYSDOT, the road work between Gibbs Pond and Hallock roads will be completed by 2024. While that is a two-year span, the benefits will be well worth the wait.

Suffolk County residents are reminded regularly of the importance of building affordable housing and independent living units to keep our young people and retired residents here on the Island.

Accelerated by the pandemic, which prompted rapid urban flight from New York City, we are also facing an increase in population with more people attracted to the North Shore.

As our area experiences population growth, our infrastructure needs to be modernized and expanded. While there is some hesitancy to widen roads, add overpasses and traffic circles — since these changes might attract more development in the area — traffic is here now. With smart planning, our elected officials on town, county and state levels can work together to determine which roadways in our towns and villages could benefit from widening and other improvements. Continuing the roadwork on Route 347 is a step in the right direction. There is also the prospect of federal infrastructure bill monies.

While many don’t want Long Island to become life in the fast lane, it’s time to accept that it’s no longer country roads taking us home. A proper balance needs to be found to make life a little easier for those who live here as they navigate their day on North Shore roadways.

Pixabay photo

By Daniel Dunaief

Daniel Dunaief

We all try, more or less, to say the right thing in the moment.

“Wow, so nice to see you again. You look wonderful.”

“How are your children?”

“How’s work? How many days a week are you back in person?”

But after cutting up turkeys, ham and other food, the real carving occurs in the hours and days after gatherings, when we separate into smaller groups and snicker, judge and let loose the parts of our sinister souls for which we seek atonement during religious and other holidays.

Now that family gatherings have restarted in earnest, despite the COVID clouds still hovering over us, we have a chance to turn moments of discomfort into a collage of complaints.

While I’m sure there might be a few people who don’t practice the fine art of conducting post-gathering analysis about friends, family members and loved ones, I have yet to meet them.

We ought to break the process, lighthearted ideally though it may, into various categories.

Clothing: Wardrobe choices are often the subject of discussion. We sometimes marvel at how revealing or tight an outfit was or how casually someone dressed for a larger gathering.

Defensive guests: Sometimes, what people say, or hear, has nothing to do with a question they were asked or even a conversation in which they participated. While I was recently cleaning dishes, another guest walked in and told me everything he had contributed to the confab. His need to share his contribution, or to allay any guilt he might have felt, was revealing.

Conversation interrupters: While many families have long-winded storytellers, some gatherings include a conversation interrupter. They are the people for whom any dialog that doesn’t revolve around them or their opinions is unwelcome and unworthy. They interrupt other people’s stories to interject their views on a topic or, perhaps, on something completely unrelated to the discussion.

Exacerbaters: These are the people for whom conflict is nearly as delicious as the homemade apple pie or fruit cobbler that awaits after dinner. Sensing conflict in a marriage or between siblings, they will figure out how to help build any tension in the moment. When challenged for their role as instigators, they will frequently play the victim card, claiming that making people angry at each other or at them wasn’t their intention and that everyone doesn’t understand how they were really only trying to help and to resolve the conflict.

Welcome to Narnia guests: No party is complete without at least one person who needs to bring everyone into their perspective or their world. These people often see everything through one perspective, whether it’s about saving stray dogs, the challenges of having difficult neighbors, or the difficulty of finding good Thai food in their neighborhood. The discussion could be about the challenges educators faced during the pandemic and, they will say, “Oh yeah? Well, that reminds me of the challenges of finding good Thai food.”

The revisionist historians: Often, some, or even many, of the people in a room spent considerable time with each other. Stories have a way of evolving over time, either because they sound better one way or because the storyteller’s memory has altered some of the facts to suit a better narrative. No, you didn’t invent the yo-yo, no, you didn’t predict the year the Cubs would finally win the World Series, and, no, you didn’t always use the phrase “just do it” before Nike added it to their ad campaign.

METRO photo

By Leah S. Dunaief

Leah Dunaief

One of the first things we noticed when we moved from the Bronx to Wichita Falls Texas, where my husband reported for duty on the Air Force base in July 1967, was that the city had no delis. Really, no delis. “Where can we find a deli?” we asked people. “What’s a deli?” was the response.

It was then that we learned that a deli, short for delicatessen, was indigenous to large urban settings generally found on the coasts, that made fresh sandwiches and sold side salads from their display cases and bottled sodas from their glass-front, vertical refrigerators. We explained that they were mighty convenient for a quick take-out lunch. Sometimes a few people ate at the handful of tables, but mostly it was an in-and-out experience and one hoped the line would not be too long. “We have diners,” they offered helpfully. “You could probably take out an order from one of them.”

How to describe the difference between a diner and a deli? I had never thought about delis before. I just knew there was one every couple of blocks in New York. Some of them were quite elegant, with imported products, cured meats and cheeses, and even exotic foods, while others, in the neighborhoods, just sold the usual turkey, bologna or ham and Swiss on a roll or white bread.

Ah, but then there were the kosher delis, the ones with overstuffed pastrami on rye and spicy mustard, with a pickle and a soda, maybe even a potato knish on the side. That’s the classic New York deli sandwich. They were the best, and there were fewer of those but enough to feed the discriminating in all five boroughs. Often kosher delis were part of a restaurant in which diners could sit at tables and be served by wise-cracking waiters. Patrons might slurp up chicken soup before they attacked their fulsome sandwiches.

In fact, there were 1500 kosher delicatessens in New York City in the 1930s, brought here primarily by German-Jewish immigrants in the late 19th century. There were fewer than 15 as of 2015, and I’ll bet there are only a handful today. This is how they started, or so the story goes.

A Lithuanian named Sussman Volk, who arrived in New York in 1880, owned a butcher shop on the lower East Side. He befriended another immigrant, from Romania, and allowed the fellow to store his meat in the shop’s large icebox. To thank him, the friend gave Volk a recipe for pastrami, which then proved so popular with Volk’s customers that he opened a restaurant at 88 Delancey Street and served the meat on rye. The creation was soon repeated in delis and became the city’s iconic sandwich.

Delicatessens originated in Germany during the 18th century, started by a German food company called Dellmayr in 1700 that still exists, and spread to the United States in mid-19th century. They catered to the German immigrants, offering smoked meats, sausages, pickled vegetables, dips, breads and olives. Just in case you are on “Jeopardy!”, the root of the word comes from the Latin, “delicatus,” meaning giving pleasure, delightful, pleasing. After WWII, from about 1948 on, they were simply referred to as “delis.”

Today, even supermarkets have deli sections. There are two delis within walking distance in my village and more up and down the neighboring villages. And they exist in many countries with slight variations on the theme. Australia, Canada, Europe (Milan, Paris, Vienna, London, Munich, Zurich), Ireland, they all have delis. They are different from Subway or Jersey Mike’s, or Wawa, which, too, make sandwiches to order. They are also different from McDonald’s or Wendy’s, who specialize in fast food. Some of them have hot prepared foods as well, and all of them require interaction with a clerk behind the counter as opposed to a more digital ordering process. Those clerks may whip up an egg on a roll with bacon and cheese if you ask. Some delis even have small groceries attached to them.

Delis are generally unpretentious eateries that welcome you. For my lunch tastes, you can’t spell delicious without “deli.”

The following incidents have been reported by the Suffolk County Police:

Centereach

■ Walmart on Middle Country Road in Centereach reported a shoplifter on April 5. A man allegedly stole a 55 inch TLC 4k Smart TV worth $319.

Centerport

■ A resident on Ridgefield Road in Centerport reported that someone entered their unlocked vehicle on April 8 and removed a laptop, two iPads and a backpack. The stolen items were valued at over $2,000.

■ A resident on Lone Oak Drive in Centerport reported that someone entered their unlocked vehicle on April 8 and stole a wallet containing cash and credit cards.

Commack

■ Home Depot on Crooked Hill Road in Commack reported a shoplifter on April 8. A man allegedly stole BX copper wire valued at $838.

Dix Hills

■ A 2003 Dodge Ram 1500 containing miscellaneous tools, speakers and sunglasses was stolen from a residence on Deer Park Avenue in Dix Hills on April 7. The vehicle was valued at $6,000.

East Setauket

■ Setauket Gourmet Deli on Route 25A in East Setauket was burglarized on April 7. Unknown suspects entered through the roof and stole cash, two metal safes and a DVR.

Halesite

■ Three Dell laptops were stolen from an unlocked vehicle parked on Baywood Place in Halesite on April 7.

Head of the Harbor

■ A resident on Muffins Meadow Road in Head of the Harbor called the police on April 6 to report that someone entered their unlocked vehicle and stole cash and credit cards.

Huntington

■ A 2019 Mercedes Benz G43 was stolen from a residence on Cove Road in Huntington on April 6. The vehicle was valued at $49,000.

Huntington Station

■ Target on East Jericho Turnpike called the police on April 4 to report that two women allegedly stole assorted health and beauty products valued at $1377.

Lake Grove

■ Dick’s Sporting Goods at the Smith Haven Mall in Lake Grove reported a shoplifter on April 6. A man allegedly stole four TaylorMade golf clubs valued at $2,550.

■ Macy’s at the Smith Haven Mall in Lake Grove called the police on April 9 to report that a person entered the store and allegedly stole miscellaneous clothing items worth $230.

Rocky Point

■ Kohl’s on Route 25A in Rocky Point reported a shoplifter on April 5. A woman allegedly stole assorted clothing items valued at $557.

■ Kohl’s on Route 25A in Rocky Point called the police on April 8 to report a man allegedly stole a vacuum worth $217 from the store.

Port Jefferson Station

■ A resident on Viceroy Place in Port Jefferson Station called the police to report that his 2016 Dodge Charger was stolen with the keys inside in front of his home on April 6. The vehicle was valued at $10,000.

Selden

■ CVS on Middle Country Road in Selden reported at shoplifter on April 7. A woman allegedly stole 6 boxes of diapers worth $210 and bath items worth $30.

■ A petit larceny was reported at Home Depot on Middle Country Road in Selden on April 7. A man allegedly stole a Dewalt table saw worth $640.

■ Home Depot on Middle Country Road in Selden reported a shoplifter on April 8. A woman allegedly placed 40 GFI outlets and one light fixture in her shopping cart and walked out without paying. The merchandise was valued at $2,000.

Stony Brook

■ A 2017 Mercedes B Model G30 was reported stolen from the driveway of a residence on Spencer Lane in Stony Brook on April 2. The vehicle was valued at $50,000.

Suffolk County Crime Stoppers offers a cash reward for information that leads to an arrest. Anyone with information about these incidents can contact Suffolk County Crime Stoppers to submit an anonymous tip by calling 1-800-220-TIPS.

— COMPILED BY HEIDI SUTTON

The Selden campus of Suffolk County Community College. File photo

Last week, Suffolk County Community College officially inaugurated Edward Bonahue as its seventh president.

During his inaugural address, Bonahue emphasized the importance of offering quality higher education at an affordable cost. The staff of TBR News Media energetically supports this message.

Often flying under the radar, two-year institutions do some of the most important work throughout the county and the nation. These institutions are the bridge for some people who have been historically left behind by the education system. At a time when the cost of higher education is skyrocketing out of control, when the decision to take out a student loan is comparable to taking out a mortgage, when fewer people see the value of a college degree, community colleges provide families a common-sense alternative.

Residents of Suffolk County should know that the decisions one makes coming out of high school can have enormous long-term consequences. For many, taking out a five-figure mandatory loan before the age of 20 is simply unwise, and for others can be a catastrophic mistake. Some 18-year-olds simply lack the prudence to make a financial decision of that magnitude.

Coupled with inflation and volatility in the market, more than ever parents must do the difficult work of calculating whether sending their children off to an expensive four-year institution is in their best interest. How can one know for sure that a high school student will comfortably adapt to life at the university? How can anyone predict the long-term academic success of someone who has only known a sheltered life on Long Island? Nowadays, sending even one child off to college disrupts the entire family budget dramatically.

To the residents of Suffolk County, to the parents and students who may be uncertain about whether or not college is the right choice, understand there are alternatives. Community colleges, such as SCCC, are a valuable resource that more Suffolk families should tap into.

Community colleges are a stepping stone. They allow students to determine for themselves if they are college-ready. For those who thrive at the community college, the pricey four-year institution may be a reasonable next step. However, for those who learn that they either struggle in a college setting or are dissatisfied by the work of the academy, the reasonable tuition of the community college makes it easier and less painful to cut one’s losses.

Community college should be a testing ground for student fence-sitters, those uncertain about which path is right for them. For many, community college will propel them to other institutions of higher learning. For others, it will likely point them in the direction of other — often more profitable — career alternatives.

The TBR staff congratulates President Bonahue on his recent inauguration. We hope that with his leadership, Suffolk residents will build trust in our county’s more affordable college institutions. From SCCC to Stony Brook University — both institutions that offer generous tuition rates for in-state residents — people here do have the option to receive a quality college education at an affordable price. Some people should choose this path to reduce the overall cost of their education.

Mehdi Damaghi. Photo from Stony Brook Hospital

By Daniel Dunaief

Do the birds on the Galapagos Islands, with their unique coloration, differently shaped beaks and specific nesting places, have anything to do with the cancer cells that alter the course of human lives?

For Mehdi Damaghi, Assistant Professor in the Department of Pathology at the Renaissance School of Medicine at Stony Brook University, the answer is a resounding, “Yes.”

Damaghi uses the same principles of evolutionary biology to understand how cancer, which resides within human genes, works to adapt, as it tries to win the battle to survive.

“What we try to understand is the Darwinian principals of cancer,” said Damaghi. Cancer “adapts and reprograms themselves” to their environment to survive.

Damaghi, who arrived at Stony Brook four months ago from Moffitt Cancer Center, plans to address numerous questions related to cancer. He recently received a $4 million grant from the Physical Science in Oncology program (PSON) through the National Institutes of Health/ National Cancer Institute. Working with cancer biologists, clinicians, and computational scientists, he plans to define and understand cancer’s fitness.

“We are trying to study the core evolution of cancer cells and the normal stroma around them,” said Damaghi. “We are looking at the evolution of the tumor and some of the host cells.”

Cancer biologists are trying to build mathematical and theoretical models to explore the playbook cancer uses when confronted with threats, either in the form of a body’s natural defenses against it or from therapies against which it can, and often does, develop resistance.

Treating cancer could involve using adaptive therapy, which could enable people to control and live with cancer longer, Damaghi suggested.

In studying cancer’s phenotype, or the way the disease is expressed and survives, he hopes to understand factors in the microenvironment. Many cancers, he reasons, become more problematic as people age. Indeed, centuries ago, cancer wasn’t as prevalent as it is today in part because life expectancy was shorter.

Damaghi also has an evolutionary model to explore metastasis, in which cancer spreads from one organ or system to other parts of the body. He is looking at the earliest stages of breast cancer, to see what factors some of these cancers need or take from the environment that enables them not only to develop into breast cancer, but also to spread to other systems.

Through the microenvironment, he is looking for biomarkers that might signal a potential tumor development and metastasis long before a person shows signs of an aggressive form of the disease.

“We look at the tumor as a part of a whole ecosystem that can have different niches and habitats,” he said. “Some can be hypoxic and oxidative, and others can be like a desert on Earth, where not much grows and then cancer evolves.”

Damaghi challenges cells in a culture or organoids, which are miniature, three-dimensional live models of human cells, with different microenvironmental conditions to see how they respond. He exposes them to hormones, immune cells, and hypoxic conditions.

“We try to understand what is the adaptation mechanism of cancer to this new microenvironment and how can we push them back to the normal phenotype,” he said.

Like other scientists, Damaghi has demonstrated that many of these cancer cells use sugar. Removing sugar caused some of the cancer to die.

Increasing the survival for patients could involve knowing what kinds of micro-environments cancer uses and in what order. Deprived of sugars, some cancers might turn to amino acids, dairy or other sources of food and energy.

Damaghi thinks researchers and, eventually, doctors, will have to approach cancer as a system, which might have a patient-specific fingerprint that can indicate the resources the disease is using and the progression through its various diseased stages.

Choosing Stony Brook

Damaghi appreciates the depth of talent in cancer sciences at Stony Brook University. He cited the work of Laufer Center Director Ken Dill and Cancer Center Director Yusuf Hannun. He also suggested that the Pathology Department, headed by Ken Shroyer, was “very strong.”

For their part, leaders at Stony Brook were pleased to welcome, and collaborate with, Damaghi. Hannun suggested Stony Brook recruited Damaghi because his research “bridges what we do in breast cancer and informatics.”

Shroyer, meanwhile, has already started collaborating with Damaghi and wrote that his new colleague’s focus on breast cancer “overlaps with my focus on pancreatic cancer.”

To conduct his research, Damaghi plans to look at cells in combination by using digital pathology, which can help reveal tumor ecosystems and niches.

He also appreciated the work of Joel Saltz, the Founding Chair in the Department of Biomedical Informatics. “In the fight against cancer, we all need to unite against this nasty disease,” Damaghi said. “From looking at it at different angles, we can understand it first and then design a plan to defeat it.”

Originally from Tehran, Iran, Damaghi is the oldest of five brothers. He said his parents encouraged them to explore their curiosity.

Damaghi, whose wife Narges and two daughters Elissa and Emilia are still in Tampa and hope to join him before long, has hit the ground running at Stony Brook, where he has hired three postdoctoral researchers, a lab manager, four PhD students, two master’s candidates, and three undergraduates.

Damaghi is inspired to conduct cancer research in part because of losses in his family. Two grandparents died from cancer, his aunt has breast cancer, and his cousin, who had cancer when he was 16, fought through the disease and is a survivor for 20 years.

Damaghi bicycles and plays sports including soccer. He also enjoys cooking and said his guests appreciate his Persian kebobs.

As for his arrival in Stony Brook, he said it was “the best option for me. It’s a great package and has everything I need.”

Dewey

Welcome to the fourth edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home!

Meet Angel

This is Angel, a female pitbull up for adoption at the Smithtown Animal Shelter. On April 14, Angel will hit her 4 year anniversary as a homeless dog. This 8-year-old beauty loves every person she meets. She is strong in will and body and will need a leader that can be strict with her and setting boundaries. Angel loves food, walks, car rides, kiddie pool and any toy she can shred to pieces. She cannot be placed with other animals. This girl has a huge heart and wants her happily ever after! Will you be her hero? For more information, call 631-360-7575.

Angel
Meet Dewey 

Dewey is ready to hop into your Easter baskets this holiday! This beautiful boy is a 5-month-old Beagle/Chihuahua mix from Georgia. He’s a little on the shy side, but he’s a puppy, so once he gets comfortable in a cozy home he will make a lovely companion. His brothers Louie and Huey were already adopted from Kent Animal Shelter in Calverton and now its Dewey’s turn. Come by and meet him today! Call 631-724-5731, ext. 1.

Dewey
Meet Lesley

Lesley was found as a stray in Queens but is now safe at Little Shelter Adoption Center in Huntington. Lesley loves to play and run and watches everything since he needs to know what you’re up to! Call 631-368-8770.

Lesley
Meet Mercedes

This sweet girl is looking for love. She arrived at the Brookhaven Animal Shelter after being taken out of a bad situation and is now looking for her soul-mate. At two and a half years young, Mercedes is playful and energetic yet gentle and affectionate. She loves to play with you, enjoys tennis balls, squeaky toys and she will bring a smile to your face. Mercedes will need a patient person who is willing to give her the direction and guidance she was not given as a puppy. She will do best as the only pet in an adult household. Call 631-451-6950.

Mercedes
Meet Richie – Update: Richie has been adopted!!!

Richie is all ears about finding a new home for Easter! A 2-year-old Terrier mix with a super sweet disposition, Richie is up for adoption at Kent Animal Shelter in Calverton. An active guy, he would love to have a big yard to run in, and maybe some kids to play with. He loves people, and enjoys going on walks on warm spring days. Come meet Richie today! Call 631-724-5731, ext. 1.

Richie
Meet Dexter

Dexter is a goofy young active boy looking for his perfect home! He was brought to the Brookhaven Animal Shelter by a Good Samaritan after being found as a stray with his leash still attached. Sadly, no one came looking for him. Dexter is your typical cattle dog, he is extremely intelligent with a high drive, and will need continuous physical AND mental exercise. He is housebroken, walks well on leash and knows many commands. He is about 1 to 2 years young, and is 58 pounds. He is not a fan of cats and will require a meet and greet with a dog. Call 631-451-6950.

Dexter

— Compiled by Heidi Sutton

Photo by Heidi Sutton/TBR News Media

ALL EARS

Visitors to Stony Brook Village this week will be treated to a beautiful lawn display on Christian Avenue. The approximately 15-foot cascading scene with large Easter eggs, bunnies and chicks is an annual event that brings a smile to all who drive by.  Photo by Heidi Sutton/TBR News Media

Send your Photo of the Week to [email protected]

 

Pexels photo

By Nancy Burner, Esq.

Nancy Burner, Esq.

Spring is here and so is tax season. The income tax filing deadline this year is April 18, 2022. You have likely been gathering your documents or filing an extension. Since you are already working on putting your affairs in order, this is the perfect time to finally check estate planning off your to-do list. Why is now the best time to do estate planning when you are already stressed out about your tax documents?

You are already organized

You are already organizing your financials — expenses, bank accounts, 1099s. This is the same information you need to disclose to an estate planning attorney. Your estate just means “everything you own.” Your estate includes real property, bank accounts, retirement accounts, stocks and bonds, life insurance, business interests and any other valuables assets such as jewelry and art.

Maximize gifting next year 

If your income taxes are high or you regularly give money to family members, there may be a better way to maximize gift tax benefits. In 2022, individuals can gift up to $16,000 per year to as many people as they wish without incurring estate or gift tax. The recipient isn’t taxed on the amount received either. Individuals can also pay for other’s education and medical expenses estate and gift tax free. Although the federal exemption is very high right now at $12.06 million, it is set to sunset to $5.9 million in 2026. Estate planning attorneys can help you leverage this historically high exemption before it goes down.

Business succession planning 

If you own a business, you have likely already completed your returns. But have you thought about what would happen to your business if you became ill or passed away? Business succession planning is an integral part of estate planning — especially for small businesses. If you have any questions about your business structure, key person insurance or tax efficiency, now is the time to set up a meeting.

Save on income taxes

If your income taxes are too high, there are efficient ways to lower them. You can make donations to charity or transfer certain income generating assets to family members.

Changes in the law

Now is also a good time to review existing wills and trusts in light of upcoming changes in estate law. Do your beneficiary designations on your retirement accounts still make sense after the passing of the SECURE Act? If it has been more than a few years, you will want to make an appointment to review your documents with your attorney.

Protect your family 

Doing estate planning is one of the kindest things you can do for those you leave behind. Taking the time now to protect your family eases their burden later. If you have minor children or beneficiaries with special needs, estate planning is crucial.

An estate planner can draft an estate plan tailored to your situation — from simple wills and revocable trusts to asset protection planning — and organize your estate planning documents so everything can be kept safely in one place. We cannot know the future, but we do know that there is no way to avoid death or taxes.

Nancy Burner, Esq. is the founder and managing partner at Burner Law Group, P.C with offices located in East Setauket, Westhampton Beach, New York City and East Hampton.

Pixabay photo

By Barbara Beltrami

Wasn’t it fun coloring Easter eggs? And aren’t they pretty? But then what do you do when  you’re stuck with all those eggs? Egg salad, of course! Try a curried egg salad on croissants or an egg salad tartine with fresh herbs, and if you still have left over Easter eggs, think about a nice big salad Nicoise or an iceberg wedge with gribiche. They all will take those hard-boiled eggs to new places on your palate.

Curried Egg Salad on Croissants

YIELD: Makes 4 servings

INGREDIENTS:

6 hard-boiled eggs, peeled and chopped

1 1/2 teaspoons curry powder

Salt and white pepper to taste

2 tablespoons mayonnaise (or more to taste)

1 tablespoon snipped fresh chives

1/4 cup finely minced celery

1/2 roasted red pepper, finely minced

Dash cayenne pepper

4 croissants, halved

DIRECTIONS: In a medium bowl combine the eggs, curry powder, salt and pepper, mayonnaise, chives; celery, red pepper and cayenne. Spread on 4 croissant bottoms, then top with croissant tops; cut each croissant in two. Serve with mango chutney.

Egg Salad Tartines with Fresh Herb Topping

YIELD: Makes 6 tartines

INGREDIENTS:

8 hard-boiled eggs, peeled and coarsely chopped

1/3 cup mayonnaise

teaspoon prepared Dijon mustard

1 teaspoon apple cider vinegar

1 tablespoon extra virgin olive oil

Salt and pepper to taste

6 slices 12-grain bread, toasted

2 scallions, trimmed and thinly sliced

1/4 cup torn basil leaves

1/4 cup snipped chives

1/4 cup chopped chervil

1/4 cup chopped dill

3 tablespoons extra virgin olive oil

1 tablespoon orange juice

DIRECTIONS: In a medium bowl combine the eggs, mayonnaise, mustard, vinegar, olive oil and salt and pepper. Spread mixture on toasted bread. In a small bowl gently toss together the scallions, basil, chives, chervil, dill, olive oil, orange juice, and salt and pepper; then sprinkle over egg salad. Serve warm or at room temperature with bread and butter pickles and crudités.

Salade Nicoise

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup white wine vinegar

2 tablespoons minced shallot

1 1/2 tablespoons prepared Dijon mustard

2/3 cup extra virgin olive oil

Coarse salt and freshly ground pepper to taste

1 head Boston lettuce, washed drained and leaves separated

1 pound creamer potatoes, scrubbed, boiled and halved

1/2 pound haricots verts, trimmed and steamed till al dente

8 radishes, thinly sliced 8 cherry or grape tomatoes, halved

4 hard-boiled eggs, peeled and quartered

10 ounces Italian olive oil -packed ventresca tuna

1/2 cup Kalamata or Nicoise olives

DIRECTIONS: In a medium bowl whisk together the vinegar, shallot, mustard, oil and salt and pepper. Line a large salad bowl with the lettuce, then the potatoes and drizzle 1/3 of the oil and vinegar mixture over it; add the haricots verts and radishes and drizzle another 1/3 of the mixture over them, and finally arrange the tomatoes, eggs, tuna and olives on top and drizzle the remaining 1/3 of the mixture over them. Serve at room temperature with crusty bread and unsalted butter or extra virgin olive oil and a chilled dry white wine.

Iceberg Wedge with Gribiche

YIELD: Makes 4 servings

INGREDIENTS:

4 wedges iceberg lettuce, washed and drained

2 large hard-boiled eggs, chopped

6 cornichons, chopped

1/4 cup chopped chives

1 garlic clove

1 teaspoon capers, rinsed and drained

1 teaspoon prepared Dijon mustard

1 tablespoon freshly squeezed lemon juice

4 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

1/4 cup chopped parsley

DIRECTIONS: Arrange lettuce wedges on plates or a platter. Place eggs, cornichons, chives, garlic, capers, mustard, lemon juice, oil and salt and pepper in jar of electric blender; puree until smooth, then pour evenly over wedges and sprinkle with parsley. Serve at room temperature with ham and scalloped potatoes.