Author: Molly O'Neill
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...
Author: Martha Rose Shulman
Author: Roy Blount Jr.
Author: Craig Claiborne
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for...
Author: Tara Parker-Pope
Author: Molly O'Neill
Author: Toby Cecchini
Author: Moira Hodgson
Author: Craig Claiborne With Pierre Franey
Author: Craig Claiborne And 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...
Author: Craig Claiborne
This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika,...
Author: Alexa Weibel
Author: Florence Fabricant
Author: Sara Rimer
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;...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Amanda Hesser
Author: Pierre Franey
Author: Suzanne Hamlin
Author: Melissa Clark
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...
Author: Samin Nosrat
Author: Florence Fabricant
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...
Author: Melissa Clark
Author: Pierre Franey
Author: Pierre Franey
Author: Mark Bittman
Author: Molly O'Neill
Author: Amanda Hesser
Author: Pierre Franey
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil...
Author: Nigella Lawson
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the...
Author: Martha Rose Shulman
Author: Willy Staley
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...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Bryan Miller
Author: Marian Burros
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Robert Farrar Capon
Author: Craig Claiborne
Author: Pierre Franey
Author: Bryan Miller
Author: Pierre Franey
This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge...
Author: Florence Fabricant
Author: Jacques Pepin
For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want...
Author: David Tanis
This vegetarian Broccoli Salad is mayo-free but tastes even better with Honey-Dijon Dressing. Great for potlucks and parties!
Author: Elaine
Author: Molly O'Neill
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...
Author: Martha Rose Shulman