The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes...
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Previously A Tale of Beef, Three Ways » All Seriously Italian recipes » In Rome, my favorite fall vegetable is always puntarella, a type of wild chicory particular to the region of Lazio and eagerly anticipated in Roman kitchens....
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As soon as I discovered that you could put steak in a salad, I was sold. I love everything about it: the way it turns a light course into a full meal, the balance of vegetables and protein, the...
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It's funny to think about but salads and salad dressings are some of the most fashion-conscious foods that we eat. Remember when Chinese chicken salad was in vogue? Or the chicken Caesar rage? And who can forget the caprese trend?...
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Salads tend to be a casual affair. A little bit of whatever is in the fridge, all topped with a simple vinaigrette. But searching for a way to use some big beets, I came across this old-school recipe for Thousand...
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I learned two new things this week while trying to recreate a salad I'd eaten at the Simon Pearce glass-blowing factory's restaurant in Vermon. There wasn't anything too special about it—just
field greens—but something about the vinaigrette was unlike anything I'd tasted before.
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The following recipe is from the June 4th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Summer is the season for garden-fresh salads topped with light, flavorful dressings. In The Splendid Table's...
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I was quite the picky eater in my youth. I didn’t touch green beans, wouldn’t go near cooked carrots, and never had a salad I liked until junior high. But against all reason and logic, I did love artichokes....
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Pork tenderloin is a great cut of meat to cook with—it's simple to prepare, inexpensive, and easily sliced into pleasing medallions for serving. It behaves very well and predictably, being a long cylinder of meat with little fat and...
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It might have a plain-jane name, but the authors of the Cafe Flora Cookbook know what’s up: “Our inspiration for this dressing was—dare I say it?—ranch dressing! But we gussied it up a bit.” Besides the mayonnaise there isn’t much...
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