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03/19/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
10/28/2007
Roasted Chicken with Bread Salad
Although Zuni, one of San Francisco's iconic restaurants, changes its menu constantly, this is one dish that is always on the menu.
Issue #77
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
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
12/05/2005
Baby Beets with Herb Salad and Warm Chèvre
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Issue #75
10/20/2005
Seared and Grilled Squab with Chicory Salad
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
Issue #69
10/03/2008
Beet and Walnut Salad
This colorful salad is best served at room temperature.
Issue #61
03/06/2007
Salad of Shrimp and Roasted Peppers
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
03/26/2013
Menu: An Italian Easter
This spring Easter menu is pure celebration food perfect for your entire extended family.
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03/20/2013
Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon
Roasting sunchokes brings out their sweet, nutty flavor.
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05/16/2012
Menu: An Evening in Corsica
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
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01/18/2012
Roasted Butternut Squash Salad with Cranberries and Candied Pecans
This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner. The recipe comes from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011) by Leah Koenig.
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