Author: Mark Bittman
Author: Elaine Louie
Author: Elaine Louie
The title of this recipe was getting very long, so I left the last option - roasted artichoke hearts - out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin...
Author: Martha Rose Shulman
Author: Elaine Louie
Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand - beets that I'd roasted several days earlier, arugula...
Author: Martha Rose Shulman
Author: Elaine Louie
Author: Elaine Louie
Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that's been tossed in a bit of rice vinegar and salt.
Author: Jeff Gordinier
Author: Emily Weinstein
The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or...
Author: Martha Rose Shulman
Author: Elaine Louie
Author: Elaine Louie
For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.
Author: David Tanis
Author: Melissa Clark
One of my favorite variations on Lisa Feldman's bean and yogurt dressing base is her cilantro-lime dressing. Blend cilantro into just about any dressing, purée, sauce or soup, and I'll be there with a...
Author: Martha Rose Shulman
All measurements and timing approximate.
Author: Mark Bittman
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted...
Author: Martha Rose Shulman
Author: Elaine Louie