Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce...
Author: Martha Rose Shulman
Author: Moira Hodgson
This is a salad that is French by design and Chinese by flavor. The ginger and sesame notwithstanding, it is essentially very much like a salade composée, a "composed salad" where the ingredients are...
Author: David Tanis
Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version. With nothing processed or sweetened, an updated Crab Louis is simply good...
Author: Tamar Adler
Author: Marian Burros
This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also...
Author: Julia Moskin
Author: Pierre Franey
Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It's related to carrots, parsley and fennel). Here it is front and center in a main-dish...
Author: Julia Moskin
Author: Nancy Harmon Jenkins
Author: Amanda Hesser
Author: Nancy Harmon Jenkins
Author: Nancy Harmon Jenkins
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes...
Author: David Tanis