Author: Florence Fabricant
Author: Mark Bittman
Author: Craig Claiborne
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; of course I liked the Salvadoran red beans better,...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Florence Fabricant
Author: Florence Fabricant
Author: Amanda Hesser
Author: Amanda Hesser
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
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 flavor and texture. "I feel like everybody uses...
Author: Tara Parker-Pope
Author: Bryan Miller
Author: Celia Barbour
Author: Robert Farrar Capon
Author: Moira Hodgson
Author: Pierre Franey
Author: Molly O'Neill
Author: Jacques Pepin
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 and vinegar (but it must be good wine vinegar) than...
Author: Nigella Lawson
Author: Melissa Clark
Author: Molly O'Neill
Author: Pierre Franey
Author: Moira Hodgson
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Bryan Miller And Pierre Franey
Author: Molly O'Neill
This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a...
Author: Florence Fabricant
Author: Craig Claiborne
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked...
Author: Jacques Pepin
Author: Marian Burros
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 mightily.
Author: The New York Times
Author: Marian Burros
Author: Molly O'Neill
Author: Jacques Pepin
Author: Willy Staley
For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want those beautiful little imported gray-green lentilles...
Author: David Tanis
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Jacques Pepin
Author: Melissa Clark
Author: Melissa Clark
Author: Nancy Harmon Jenkins
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 blend. The black grains are the hardest and never...
Author: Martha Rose Shulman
Author: Ken Gross
Author: Molly O'Neill