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03/16/2012
Popularized by Texas cookbook author Helen Corbitt in the 1950s, this sweet-tart vinaigrette, enriched with poppy seeds, is perfect for a salad of butter lettuce.
Issue #146
02/18/2012
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Issue #145
12/02/2011
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Issue #143
11/08/2011
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Issue #143
11/08/2011
In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves.
Issue #143
10/30/2012
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
10/30/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/28/2011
Saintly Salad: Guatemalan Fiambre Kent Black
Fiambre, which means "served cold" is eaten only only in Guatemala, only on All Saint's Day. Though its origins are murky, as families took dozens of little dishes to the cemetery, over time they got mixed together, resulting in this easier-to-cary creation.
Issue #142
10/11/2011
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
Issue #141
09/10/2011
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
08/18/2011
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
Issue #140
08/12/2011
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
Issue #140
08/01/2011
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
Issue #140
07/11/2011
This earthy mushroom-infused oil is delicious drizzled over soups, noodle dishes, eggs, salads, and more.
Issue #140
07/11/2011
Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad.
Issue #140
06/29/2011
This cool, creamy potato salad is spiked with pickle relish and red onion.
Issue #139
06/10/2011
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
Issue #139
05/20/2011
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
04/14/2011
Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalniņa.
Issue #138
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