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...
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Craig Claiborne
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
Author: Moira Hodgson
Author: Moira Hodgson
Author: Amanda Hesser
Author: Amanda Hesser
Author: Jacques Pepin
Author: Jacques Pepin
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Ken Gross
Author: Craig Claiborne
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...
Author: Martha Rose Shulman
Author: Pierre Franey
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...
Author: Martha Rose Shulman
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: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Strawberry Rhubarb Salad is a simple and light fruit salad perfect for spring celebrations; juicy strawberries, sweet-tart fresh rhubarb, tossed in a light...
Author: Kathleen • The Fresh Cooky © 2021
Author: Marian Burros
Author: Marian Burros
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
Author: Florence Fabricant
Author: Marian Burros
Author: Celia Barbour
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Author: Regina Schrambling
Author: Molly O'Neill
Author: Robert Farrar Capon
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....
Author: Amanda Hesser
Author: Pierre Franey
Author: Molly O'Neill
Author: Melissa Clark
Author: Marian Burros
Author: Craig Claiborne