Author: Amanda Hesser
Author: Florence Fabricant
Author: Moira Hodgson
Author: Florence Fabricant
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced...
Author: Lidey Heuck
Author: Mark Bittman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
In 1986, Craig Claiborne wrote about "an exceptional sauce 'borrowed' from the cuisine of Thailand, where it is known as nam pla, and Vietnam, where it is known as nuoc mam." This fish sauce is made with...
Author: Craig Claiborne
Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks are best here; save the highly perfumed, softer-fleshed...
Author: Nancy Harmon Jenkins
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking...
Author: Melissa Clark
This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is,...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Suzanne Hamlin
Author: Florence Fabricant
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets....
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika, onion powder and a hefty dose of pepper, the...
Author: Alexa Weibel
Author: Amanda Hesser
Author: Sara Rimer
Author: Molly O'Neill
Author: Bryan Miller
Author: Craig Claiborne With Pierre Franey
Author: Moira Hodgson
Author: Robert Farrar Capon
Author: Marian Burros
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Jacques Pepin
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Jacques Pepin
Author: Florence Fabricant
Author: Marian Burros
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better,...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey