Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer...
Author: Martha Rose Shulman
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine...
Author: Martha Rose Shulman
This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great...
Author: Martha Rose Shulman
I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens - though you could also steam them. Beets take about the same time to steam...
Author: Martha Rose Shulman
Serve the artichokes hot, warm, at room temperature or cold.
Author: Emily Weinstein
Back in 1992 the food writer Molly O'Neill playfully named David Firestone "the Latke King" in her "New York Cookbook," and included a recipe he had modified from his mother's and grandmother's. Mr. Firestone,...
Author: The New York Times
This is inspired by one of my favorite Middle Eastern spinach recipes. Use lush bunches of spinach from the farmers' market. You will only need a small amount of dukkah for this dish, but since it keeps...
Author: Martha Rose Shulman
This striking, simple purée is inspired by one in Yotam Ottolenghi's book "Jerusalem." I have made a version that is more reminiscent of North African than of the Middle East, using caraway and cayenne...
Author: Martha Rose Shulman
Author: Elaine Louie
The chef Suvir Saran says that "avocados make people happy," and he's right. He adds toasted cumin seeds, which he refers to as "Indian bacon bits," to his chunky guacamole. This guacamole has all the...
Author: Martha Rose Shulman
This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great...
Author: Martha Rose Shulman
Back in 1992 the food writer Molly O'Neill playfully named David Firestone "the Latke King" in her "New York Cookbook," and included a recipe he had modified from his mother's and grandmother's. Mr. Firestone,...
Author: The New York Times
This striking, simple purée is inspired by one in Yotam Ottolenghi's book "Jerusalem." I have made a version that is more reminiscent of North African than of the Middle East, using caraway and cayenne...
Author: Martha Rose Shulman