Author: Mark Bittman
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
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
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
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: Barbara Kafka
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
Author: Melissa Clark
Author: Florence Fabricant
Author: Craig Claiborne
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: Melissa Clark
Author: Amanda Hesser
Author: Alice Hart
Author: Moira Hodgson
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Bryan Miller
Author: Pierre Franey
Author: Pierre Franey
Author: Roy Blount Jr.
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: Molly O'Neill
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: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Melissa Clark
Author: Florence Fabricant
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. "I feel like everybody uses...
Author: Tara Parker-Pope
Author: Willy Staley
Author: Pierre Franey
Author: Jacques Pepin
Author: Pierre Franey
Author: Moira Hodgson
Author: Amanda Hesser
Author: Pierre Franey
This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a...
Author: Florence Fabricant
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: Amanda Hesser