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 green and yellow squash here. Assemble this dish...
Author: Martha Rose Shulman
Author: Molly O'Neill
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 crunch and the avocado gives a cool creaminess.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Jacques Pepin
Author: Florence Fabricant
Author: Olivia Snaije
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 you want the lentils to stay intact like salads...
Author: Martha Rose Shulman
Author: Fran Schumer
Author: Jacques Pepin
Author: Florence Fabricant
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.
Author: Melissa Clark
Author: Marian Burros
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
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
Author: Marian Burros
Author: Marian Burros
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Julia Moskin
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 adequate. It is vibrant from fresh mint, tangy...
Author: Melissa Clark
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
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 white grains are the fluffiest, the red and black...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: David Karp
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
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 phosphorus and a very good source of magnesium, but...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
Author: Melissa Clark
Author: Molly O'Neill
Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty,...
Author: Melissa Clark
Author: Molly O'Neill
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 millet at the bottom of the pot becomes gummy by...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Amanda Hesser
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: Molly O'Neill
Author: Melissa Clark
Author: Molly O'Neill