Author: Marian Burros
Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers - the slightly thicker ones you'll find with seeds and sometimes waxier-seeming...
Author: Dawn Perry
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the...
Author: Kay Chun
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy...
Author: Ali Slagle
Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired...
Author: Kim Severson
Author: Jason Epstein
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it's a simple matter of...
Author: David Tanis
Author: Molly O'Neill
Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers - the slightly thicker ones you'll find with seeds and sometimes waxier-seeming...
Author: Dawn Perry
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked...
Author: Julia Moskin
Author: Jacques Pepin
Author: Florence Fabricant
Author: Craig Claiborne
Author: Christopher Idone
Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it's a simple matter of...
Author: David Tanis
Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired...
Author: Kim Severson