Kosher salt and freshly ground black pepper Combine the eggs, mayonnaise, lemon zest and juice, celery, red onion, and parsley or chives in a medium bowl Using your hands, squeeze the eggs through your fingers, mixing the contents of the bowl until reduced to the desired consistency; alternatively, smash and mix with a firm whisk or potato masher Season generously with salt and pepper Serve immediately or store in a sealed container in the refrigerator for up to 3 days CREAMY COLESLAW Most of the coleslaw I ate growing up was of the wet variety Soggy and dripping, it left a pool in the bottom of the serving bowl and a runny puddle on your plate, inevitably contaminating your fried chicken or macaroni and cheese Now, where I come from, “wet” is not an adjective that any self-respecting man would like applied to his food So what’s the key to great, flavorful, nonwet coleslaw? Yep, you guessed it, osmosis Osmosis is the transfer of liquids across a permeable membrane It occurs when the concentration of solutes (that’s science-speak for “stuff dissolved in liquid”) on one side of the membrane is higher than on the other Water will shift across the membrane to try and balance out this difference Despite its firm appearance, cabbage is actually one of the wettest vegetables around—a whopping 93 percent of its weight is made up of water Compare that to say, 79 percent in peas or potatoes, and you begin to get an idea of why coleslaw is always so wet Getting rid of this excess water is a simple procedure: just salt the cabbage and let it rest for an hour or so, then squeeze it dry The remaining ingredients in my coleslaw are pretty standard Carrots and onions add a bit of sweetness and pungency to the base, while the dressing is a balanced sweet, creamy, tangy blend of mayonnaise (preferably homemade), sugar, cider vinegar, and Dijon mustard ... the concentration of solutes (that’s science- speak for “stuff dissolved in liquid? ?) on one side of the membrane is higher than on the other Water will shift across the membrane to try and balance out this... applied to his food So what’s the key to great, flavorful, nonwet coleslaw? Yep, you guessed it, osmosis Osmosis is the transfer of liquids across a permeable membrane It occurs when the concentration...CREAMY COLESLAW Most of the coleslaw I ate growing up was of the wet variety Soggy and dripping, it left a pool in the bottom of the serving bowl and a runny puddle on your