Author: Florence Fabricant
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the...
Author: Melissa Clark
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
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
Author: Mark Bittman
This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing the onion. Add the onion to the carrots, and...
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Amanda Hesser
Author: Molly O'Neill
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
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: Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Suzanne Hamlin
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
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: Florence Fabricant
Author: Pierre Franey
Author: Molly O'Neill
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: Moira Hodgson
Author: Molly O'Neill
Author: Jacques Pepin
Author: Marian Burros
Author: Bryan Miller
Author: Marian Burros
Author: Sara Rimer
Author: Florence Fabricant
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: Jacques Pepin
Author: Amanda Hesser
Author: Robert Farrar Capon
Author: Craig Claiborne With Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
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