I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and...
Author: Martha Rose Shulman
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can...
Author: Martha Rose Shulman
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with...
Author: Martha Rose Shulman
I was inspired by Wolfgang Puck's iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If...
Author: Martha Rose Shulman
Author: Pierre Franey
Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli...
Author: Martha Rose Shulman
Author: Marian Burros
I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice....
Author: Martha Rose Shulman
This is inspired by a recipe in "Seductions of Rice," by Naomi Duguid and Jeffrey Alford. The traditional dressing is made with four times as much fish...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Like pasta, cannellini beans are a good staple to have on hand in a city kitchen pantry, and an hour of gentle simmering is usually all it takes. Obviously,...
Author: David Tanis
Author: Jacques Pepin
Author: Pierre Franey
Author: Marian Burros