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
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
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
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so...
Author: Samin Nosrat
Author: Craig Claiborne And Pierre Franey
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
Author: Moira Hodgson
Author: Pierre Franey
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: Pierre Franey
Author: Barbara Kafka
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
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor...
Author: Martha Rose Shulman
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
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: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Mark Bittman
Author: Roy Blount Jr.
Author: 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
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
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
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They're tart dried fruits, about the size of currants. You can substitute dried cranberries...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
Author: Amanda Hesser
Author: Molly O'Neill
Author: Marian Burros
Author: Alice Hart
Author: Sara Rimer
Author: Melissa Clark
Author: Craig Claiborne With Pierre Franey
Author: Jacques Pepin
Author: Florence Fabricant