Author: Craig Claiborne
Author: Molly O'Neill
Author: Ken Gross
Author: Pierre Franey
Author: Jacques Pepin
Author: Marian Burros
Author: Robert Farrar Capon
Author: Craig Claiborne
Author: Molly O'Neill
Author: Enid Nemy
Author: Moira Hodgson
Author: Pierre Franey
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
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
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Author: Bryan Miller
Author: Melissa Clark
Author: Amanda Hesser
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: Nobu Matsuhisa
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Bryan Miller And Pierre Franey
Author: Craig Claiborne And Pierre Franey
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
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: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Jonathan Hayes
Author: Amanda Hesser
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
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: Molly O'Neill
Author: Joan Nathan
Author: Moira Hodgson
Author: Pierre Franey
Author: Regina Schrambling
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: Alice Hart
Author: Jacques Pepin
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: Pierre Franey