I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that...
Author: Martha Rose Shulman
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born...
Author: Martha Rose Shulman
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don't use...
Author: David Tanis
When you've bought a bunch of Swiss chard and used the leaves for another dish, like an oven-baked frittata with yogurt, Swiss chard and green garlic,...
Author: Martha Rose Shulman
Farro's role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light...
Author: Martha Rose Shulman
Author: Marian Burros
I am tempted to call the sauce for this seared radicchio bagna cauda because that is what they called it in the London restaurant I used to frequent that...
Author: Martha Rose Shulman
Lately I've been finding bags of shredded broccoli stems or broccoli stem slaw in supermarkets. I used just such a bag for this. You can grate the stems...
Author: Martha Rose Shulman
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies...
Author: Martha Rose Shulman
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that...
Author: Martha Rose Shulman
When you've bought a bunch of Swiss chard and used the leaves for another dish, like an oven-baked frittata with yogurt, Swiss chard and green garlic,...
Author: Martha Rose Shulman
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies...
Author: Martha Rose Shulman