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03/25/2012
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
07/13/2007
This 1950s classic is a staple of picnics and salad bars.
Issue #104
12/06/2005
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.
Issue #77
11/28/2007
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
Issue #55
11/30/2007
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
03/06/2007
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
03/04/2002
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Issue #26
03/20/2002
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
03/07/2011
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.
Issue #7
01/27/2007
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.
Issue #5
01/23/2009
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
Issue #4
12/19/2012
On Christmas morning, prepare a satisfying, kid-friendly breakfast complete with decadent treats such as Nutella buns and honeyed hot chocolate, plus savory classics like homemade sausage patties and the perfect scrambled eggs..
Does Not Apply
12/17/2012
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
Does Not Apply
12/12/2012
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
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11/09/2012
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish.
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11/20/2011
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
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10/25/2011
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
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11/23/2009
After blanching thinly sliced pears and baking them until crisp, you are left with delicious chips that pair perfectly with tender roasted beets.
Does Not Apply
Source: La Table de Nana
04/07/2009
Colorful pomegranate seeds add pop, while the bulgur provides nuttiness and texture.
Does Not Apply
Source: 101 Cookbooks
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