Tanya Holland's rice salad and Susan Feniger's cheddar grits with bacon and red chard are two recipes from "The Talk." Holland and Feniger are accomplished, successful restaurant owners and award-winning cookbook authors.
To make Tanya Holland's rice salad, cook 2 cups of long grain white rice according to package instructions. Cool the rice, and then toss it in a large bowl with the kernels of 1 ear of corn, 1 small diced zucchini, 1 bunch thin asparagus cut into 1-inch pieces and 1 cup slivered almonds.
Also toss 1/4 cup diced pickles, 1/2 cup dried currants, 1/4 cup each thinly sliced basil and mint and 1/4 cup chopped parsley. In another smaller bowl, whisk together 2 cloves garlic grated on a Microplane, 1/2 teaspoon fine salt, 1 tablespoon apple cider vinegar and 1/4 cup extra virgin olive oil.
For Susan Feniger's cheddar grits recipe, add 1 pound unsalted butter, 4 cups heavy cream, 8 cups water and 1 tablespoon salt to a large pot . Bring to a boil, and then slowly whisk in 5 cups instant grits. Keep whisking until the mixture thickens, and then whisk in 4 cups packed grated cheddar.
Cool the grits on two half parchment-lined sheets, cut into 2-inch cubes and set aside. Saute 4 cups of bacon cut into batons and 1 1/2 red onion, julienned. Add the cubed grits and saute. Toss with 5 bunches red chard, julienned. Add salt to taste, and stir to wilt the red chard.