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Ruth Reichl: Green Bean Salad with Pumpkin Seed Dressing
from The Gourmet Cookbook, pp. 143-44. Last Saturday, I held an afternoon party in honor of a retiring colleague who will be much missed from our department. Seventy-five people received invitations;...
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Once Upon a Tart: Crunchy Cucumber, Celery, and Red Bell Pepper Salad with...
from Frank Mentesana and Jerome Audureau, Once Upon a Tart… Soups, Salads, Muffins, and More, pp. 116-17. Another dish that we served at my picnic and drew a lot of praise is this supremely crunchy...
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Hugh Acheson’s Watermelon and Feta Salad with Serrano Chile Vinaigrette
by way of In Style magazine, June 2009, p. 222. Just as I learned in Italy to eat pizza with a fork, so, too, I learned to eat watermelon with a fork in Greece. Years ago, one of the highlights of...
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Jim Denevan’s Burrata Cheese with Nectarines, Mâche, and Hazelnuts
from Outstanding in the Field: A Farm to Table Cookbook, p.42. I gasped when I saw them. In the Co-op’s cheese section, I saw a basketful of individually-wrapped burrata cheeses. Not domestic. From...
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Ruth Reichl’s Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing
from The Gourmet Cookbook, p. 153. Nearly every time I post a recipe from a cookbook, I feel confident that my reproduction of the recipe, with my amendments, here constitutes fair use. Very few...
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Sheila Lukins and Julee Rosso: Seafood Salad with Creamy Tarragon-Mustard...
The Silver Palate, p. 223-24. I know only two homecooks of my generation who learned how to cook from Julia Child’s Mastering the Art of French Cooking (MAFC) back in the 70s. Julia belonged to the...
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Bruce Aidells and Joe Nouhan’s Warm Lamb Salad
The Complete Meat Cookbook, pp. 525-26. I came home from Europe flattened by a cold and ready for spring. While I was gone, my new vegetable garden took shape. I’m itching to get out there and plant,...
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Quinoa and Black Bean Salad with Smoky Lime Dressing
It will comes as news to most people that the grain called quinoa is 100% protein. At least, that’s what Weight Watchers claims. Now that I’ve finally got the hang of making dry, fluffy quinoa, thanks...
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Jeffrey Alford and Naomi Duguid’s Napa and Red Onion Salad
from Beyond the Great Wall: Recipes and Travel in the Other China, p. 86. I have owned this fabulous cookbook less than a week and already several pages, including this one, is bespattered and...
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Jeffrey Alford and Naomi Duguid’s Beef-Sauced Hot Lettuce Salad
from Beyond the Great Wall: Recipes and Travels in the Other China, p. 67. My resolve to go meatless during the week crashed into this recipe like tank into a brick wall. Oh, this recipe hit the spot....
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