This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor...
Author: Martha Rose Shulman
I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.
Author: Martha Rose Shulman
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of...
Author: Martha Rose Shulman
I was inspired by Wolfgang Puck's iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet...
Author: Martha Rose Shulman
Author: Marian Burros
I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
This is inspired by a recipe in "Seductions of Rice," by Naomi Duguid and Jeffrey Alford. The traditional dressing is made with four times as much fish sauce, which I've revised here to keep the sodium...
Author: Martha Rose Shulman
Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal...
Author: Martha Rose Shulman