We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Celia Barbour
Author: Mark Bittman
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy...
Author: Mark Bittman
Author: Marian Burros
Author: Bryan Miller
Author: Florence Fabricant
Author: Julia Moskin
Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks and require minimal preparation. Here, they are grilled with tomatoes and crusty bread, then tossed with...
Author: Mark Bittman
Author: Mark Bittman
Author: Marian Burros