Author: Marian Burros
Author: Craig Claiborne
Author: Melissa Clark
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut...
Author: Mark Bittman
Author: Regina Schrambling
Author: Molly O'Neill
Most bulgur salads I've met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe....
Author: Melissa Clark
Author: Molly O'Neill
Author: Amanda Hesser
Author: Pierre Franey
Author: Marian Burros
Author: Melissa Clark
Author: Regina Schrambling
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jacques Pepin
Author: Craig Claiborne
Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond - has a different texture, which is one of the things I like about the blend. The black grains are the hardest and never...
Author: Martha Rose Shulman
Author: William Norwich
Author: Moira Hodgson
Author: Molly O'Neill
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
According to Jo Robinson, a food and nutrition writer whose informative new book, Eating on the Wild Side," cites a federal survey of phytonutrient content of common fruits and vegetables, lentils have...
Author: Martha Rose Shulman
Author: Bryan Miller And Pierre Franey
Author: Molly O'Neill
Author: Sara Rimer
Author: Molly O'Neill
Author: Enid Nemy
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Elaine Louie
Author: Enid Nemy
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
This is an adaptation of a recipe from Yotam Ottlenghi's cookbook "Plenty." I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes...
Author: Martha Rose Shulman
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked...
Author: Jacques Pepin