Author: Molly O'Neill
Author: Molly O'Neill
Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if...
Author: Melissa Clark
Author: Moira Hodgson
Tender dandelion leaves make a sensational salad. This one is modeled after a classic Paris bistro salad, but the vinaigrette has fresh ginger and lime juice to stand up to dandelions' faintly bitter flavor....
Author: David Tanis
Author: Joanna Pruess
This astonishingly pretty platter is equally delicious, a signature of the British chef Yotam Ottolenghi, who provided the recipe: soft, sweet beets against the tart astringency of the orange-tinctured...
Author: Sam Sifton
The idea of embellishing a yogurt soup or salad with quinoa comes from Deborah Madison, who uses black quinoa in a brilliant recipe for a soup in her book "Vegetable Literacy." I used red quinoa to add...
Author: Martha Rose Shulman
This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive...
Author: Martha Rose Shulman