This recipe comes from Margo True’s piece ¿The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons–in season from winter through late spring–to dress this salad. See the recipe for Crunchy Spring Salad »
Molly Stevens often serves this egg salad on slices of brown bread made according to the classic recipe found in James Beard’s Beard on Bread (Knopf, 1973), though it’s equally delicious atop any bread or even eaten on its own.
Watercress Salad with Ranch Dressing
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet that contained, among other ingredients, dehydrated garlic, dehydrated onion, black pepper, and dried parsley; all cooks had to do was add mayonnaise and buttermilk. Our version uses fresh herbs, but fresh garlic and onion won’t do: only the dried powders produce this dressing’s characteristic flavor. See the recipe for Watercress Salad with Ranch Dressing»See the RecipeAndré Baranowski
Poultry features in the Panes con Pavo, from El Salvador, with its beer-braised turkey filling.
See the RecipeRussell KayeSee the RecipeChristopher HirsheimerSee the RecipeBarbara RiesCabbage Kimchi (Nov. ’09) Making this dish was really eye opening. Everyday ingredients are transformed to something unbelievably flavorful. –Todd Coleman, Executive Food EditorSee this RecipeAndré Baranowski
Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.
A tangy cabbage slaw and a drizzle of remoulade accompany these luscious sandwiches.
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
German’s famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it’s wonderful with boiled vegetables.
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it’s a luxurious first course. ** See the recipe for Cream of Watercress Soup »**
A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for Chicken and Egg Club Sandwich »
Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House’s Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »
Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.
