When shopping for brussels sprouts, look for small ones that have a bright green color.
This refreshing salad works perfectly as a side dish or an appetizer.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This earthy salad can be served warm or cold.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.