Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of...
Author: Martha Rose Shulman
Author: Jacques Pepin
Chipotles add heat and smokiness to this dish, which can be served as a salad or used to fill corn tortillas for soft tacos. The radishes give a fresh...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Olivia Snaije
Author: Florence Fabricant
Author: Jacques Pepin
Author: Fran Schumer
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning...
Author: Melissa Clark
Author: Marian Burros
In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.
Author: Martha Rose Shulman
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Marian Burros
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly...
Author: Melissa Clark
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Author: Martha Rose Shulman
Author: Julia Moskin
Author: Molly O'Neill
Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Jacques Pepin
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Melissa Clark
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of...
Author: Martha Rose Shulman
Author: David Karp
Author: Amanda Hesser
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated...
Author: Melissa Clark
I love millet but it is tricky to cook; it can easily turn to mush. I have found that cooking more than 2/3 cup at a time can be problematic because the...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Amanda Hesser
Author: Molly O'Neill
Author: Melissa Clark
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill