Author: Melissa Clark
Author: Robert Farrar Capon
Author: Melissa Clark
Author: Craig Claiborne
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: Jacques Pepin
Author: Molly O'Neill
Author: Craig Claiborne
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
Author: Moira Hodgson
Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks...
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Moira Hodgson
Author: Amanda Hesser
Author: Molly O'Neill
Author: Pierre Franey
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
Creamy, dreamy, with a little kick of heat from chipotles and hot pepper, this dressing makes any salad taste like you've taken a trip to Cancun for...
Author: Nan Emanuel
This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence...
Author: The New York Times
Author: Melissa Clark
Author: Jacques Pepin
Author: Bryan Miller And Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Author: Enid Nemy
Author: Marian Burros
Author: Nobu Matsuhisa
Author: Bryan Miller
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Chopped Salad: Here's one excellent excuse to spend some time at the farmers' market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday...
Author: Mark Bittman And Sam Sifton
Author: Nancy Harmon Jenkins
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Regina Schrambling
Most bulgur salads I've met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the...
Author: Melissa Clark
Author: Amanda Hesser
Author: Alice Hart
Author: Jacques Pepin
Author: Jonathan Hayes
Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond - has a different texture, which is one of the things I like about the...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Joan Nathan
Author: Barbara Kafka
This is an adaptation of a recipe from Yotam Ottlenghi's cookbook "Plenty." I liked his idea of combining two different types of couscous, as well as both...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Pierre Franey