Author: Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Amanda Hesser
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based,...
Author: Martha Rose Shulman
Author: Trish Hall
Author: Pierre Franey
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty,...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Author: Florence Fabricant
Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Marian Burros
Author: Jacques Pepin
Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight...
Author: Julia Moskin
This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Fran Schumer
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Amanda Hesser
Author: David Tanis
Mâche is a delicate green also known as lamb's lettuce, and it's now available in many Whole Foods stores and other supermarkets in the United States....
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Sarah Belk
Author: Mark Bittman
Author: Jacques Pepin
Author: Amanda Hesser
Author: Melissa Clark
Author: Jacques Pepin
Author: Marian Burros
Author: Marian Burros
One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Marian Burros