Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on...
Author: Martha Rose Shulman
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries),...
Author: Kay Chun
Those artisanal pickles from the farmers' market sure are expensive, so don't throw out the juice in which they're pickled. You can serve the stuff as...
Author: Sam Sifton
Author: Elaine Louie
A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes...
Author: Melissa Clark
The secret to grilling chicken is a combination of low heat, indirect grilling (in which the food is set off from, not over, the coals), and a final blast...
Author: Mark Bittman
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the...
Author: Mark Bittman
Author: Joan Nathan
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region's many thrifty and tasty uses for day-old or dried-out bread. Stale...
Author: Julia Moskin
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on...
Author: Martha Rose Shulman
Those artisanal pickles from the farmers' market sure are expensive, so don't throw out the juice in which they're pickled. You can serve the stuff as...
Author: Sam Sifton
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region's many thrifty and tasty uses for day-old or dried-out bread. Stale...
Author: Julia Moskin