Author: John Schlimm
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
Author: Paul Grimes
Author: Claudia Fleming
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
Author: Tina Ruggiero
Author: Shelley Wiseman
Author: Tom Douglas
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light pasta dishes.
Author: Maggie Hoffman
Author: Maria Helm Sinskey
Author: Tony Rosenfeld
Author: Gina Marie Miraglia Eriquez
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...
Author: Ignacio Mattos
Author: Lori De Mori
Author: Molly Stevens
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
Author: Suzanne Husseini
Author: Bruce Aidells
Author: Andrea Albin
Author: Joanne Weir
Author: Marc Murphy
Author: Gina Marie Miraglia Eriquez
Author: Melissa Hamilton
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen



