Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
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: Pierre Franey
Author: Moira Hodgson
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 the onion. Add the onion to the carrots, and...
Author: Mark Bittman
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They're tart dried fruits, about the size of currants. You can substitute dried cranberries...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne
Author: Mark Bittman
Author: Florence Fabricant
Author: Moira Hodgson
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 to give away any details about what makes it so...
Author: Samin Nosrat
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Pierre Franey
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 used; I prefer pink beans, available in many supermarkets....
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Author: Bryan Miller
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Roy Blount Jr.
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
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: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Robert Farrar Capon
Author: Melissa Clark
Author: Molly O'Neill
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 flavors of the rice and farro, infused with the flavor...
Author: Martha Rose Shulman
Author: Joan Nathan
Author: Molly O'Neill
Most bulgur salads I've met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe....
Author: Melissa Clark
Author: Melissa Clark
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Sara Rimer