In 1986, Craig Claiborne wrote about "an exceptional sauce 'borrowed' from the cuisine of Thailand, where it is known as nam pla, and Vietnam, where it...
Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you'd think but you...
Author: Martha Rose Shulman
Author: Molly O'Neill
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...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Moira Hodgson
Rebecca Charles, the chef and owner of Pearl Oyster Bar in Manhattan, gave The Times her instructions for making Caesar salad only in the vaguest of terms....
Author: Amanda Hesser
Author: Mark Bittman
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...
Author: Mark Bittman
This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika,...
Author: Alexa Weibel
Author: Amanda Hesser
Save this classic Tuscan bread and tomato salad, flavored with basil, for summer's depths, when juicy tomatoes brim with flavor. Nice, firm beefsteaks...
Author: Nancy Harmon Jenkins
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...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Suzanne Hamlin
Author: Molly O'Neill
Author: Pierre Franey
Author: Jacques Pepin
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Sara Rimer
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: Florence Fabricant
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;...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Bryan Miller
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...
Author: Samin Nosrat
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Craig Claiborne With Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Jacques Pepin
Author: Molly O'Neill