Allowing the farmer’s market to determine the mix of beans in this filling salad gives new meaning to the traditional “three-bean salad.” Fresh beans are always a treat, but I make this dish year-round by using canned navy, garbanzo, or cannellini beans when fresh ones aren’t available. If using canned beans, just skip the blanching step and toss the beans with the herb vinaigrette.
Play with different citrus here, such as tangelos, blood oranges, or clementines.
I tasted fresh mozzarella for the first time when I loved to New York City in the ’80s. Growing up in Tennessee, I’d had only the mozzarella you find in grocery stores; that was considered “gourmet cheese” in our house. As with the first time I tasted fresh herbs, roasted peppers, or asparagus that didn’t […]
Makes about 1¼ cups 1/3 cup of red wine vinegar 2 teaspoons Dijon mustard Grated zest and juice of 1 lemon 2 or 3 fresh basil leaves, cut into thin strips 2 tablespoons chopped fresh oregano leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 3/4 cup extra-virgin olive oil Sea salt and freshly ground black […]
There’s nothing very unusual about this traditional Cobb Salad–it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of–then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, […]
If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles. MAKES ABOUT 4 CUPS 2 cups shredded cabbage 1 small head frisée, washed, drained, and torn into bite-size pieces 1 Granny Smith apple, cored and cut into thin strips (julienned) 10 […]
I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by […]
The spicy pecans are also delicious served as an hors d’oeuvre. To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane. This is a recipe from Martha Stewart Living Magazine.
The key to making this cole slaw is that you toss it just before serving, so the cabbage stay nice and crunchy. I like to break out of the box of serving cole slaw just for picnics and to use it as a condiment on sandwiches and burgers or crunchy, refreshing alternative to a green […]
I make deviled eggs often at home; even when the refrigerator is next to empty, there’s always the makings for deviled eggs. This composed platter, with the eggs on sliced tomatoes, was a standard Sunday lunch item at my Granny Foster’s house when I was a child. The devilled eggs can be prepared through step […]