Author: Florence Fabricant
Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they...
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
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: Craig Claiborne And Pierre Franey
Author: Roy Blount Jr.
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and...
Author: Martha Rose Shulman
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix...
Author: Melissa Clark
Author: Barbara Kafka
Author: Pierre Franey
Author: Craig Claiborne
Author: Amanda Hesser
Author: Molly O'Neill
Author: Sara Rimer
Author: Florence Fabricant
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be...
Author: Martha Rose Shulman
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little...
Author: Samin Nosrat
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil...
Author: Nigella Lawson
Author: Craig Claiborne With Pierre Franey
Author: Florence Fabricant
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for...
Author: Tara Parker-Pope
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans;...
Author: Martha Rose Shulman
This vegetarian Broccoli Salad is mayo-free but tastes even better with Honey-Dijon Dressing. Great for potlucks and parties!
Author: Elaine
Author: Suzanne Hamlin
Author: Moira Hodgson
Author: Jacques Pepin
Author: Pierre Franey
Author: Mark Bittman
Author: Pierre Franey
Author: Bryan Miller
Author: Bryan Miller
Author: Molly O'Neill
Author: Molly O'Neill
Author: Willy Staley
Author: Pierre Franey
Author: Melissa Clark
Author: Jacques Pepin
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of...
Author: Nigella Lawson
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the...
Author: Martha Rose Shulman
Author: Marian Burros
This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing...
Author: Mark Bittman
Author: Amanda Hesser
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: Pierre Franey
Author: Molly O'Neill
Author: Jacques Pepin
Author: Moira Hodgson
Author: Florence Fabricant
Author: Ken Gross