Author: Molly O'Neill
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: Pierre Franey
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: Moira Hodgson
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: Jacques Pepin
Author: Moira Hodgson
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
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: Melissa Clark
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 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: Suzanne Hamlin
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: Pierre Franey
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: Pierre Franey
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: Nancy Harmon Jenkins
Author: Mark Bittman
Author: Barbara Kafka
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
Author: Roy Blount Jr.
Author: Pierre Franey
Author: Amanda Hesser
Author: Florence Fabricant
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
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
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Author: Pierre Franey
Author: Molly O'Neill
Rebecca Charles, the chef and owner of Pearl Oyster Bar in Manhattan, gave The Times her instructions for making Caesar salad only in the vaguest of terms. She had promised her mother, whose recipe it...
Author: Amanda Hesser
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Author: Florence Fabricant
Author: Bryan Miller
Author: Jacques Pepin