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French Hungarian Salad

Author: Barbara Price

Olive Oil Toasts With Greens, Pine Nuts, and Raisins

Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.

Author: Cal Peternell, Chez Panisse Restaurant and Café

Buckwheat Harvest Tart

Author: Sara Forte

Sorrel Rice Bowls with Poached Eggs

Author: Jessica Koslow

Grilled Short Ribs with Miso

Author: Jennifer Rubell

Global House Salad

Author: Jadine Sayer

Endive and Asian Pear Salad

Author: Todd Davies

Tuscan Kale with Sesame Oil

Author: Melissa Hamilton

Fried Chicken Salad

Author: Todd English

A Green Peas Soup, Without Meat

The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.

Author: Stephen A. McLeod

Potato Tart with Mustard Greens and Lemon Thyme

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

Author: Art Smith