Submitted by Valerie A. Winters, Brackney, Pennsylvania I grew up in a home with Lebanese parents. My father immigrated to America in the 1920s; my mom grew up in the same home I grew up in, in Binghamton, New York. We ate mostly ethnic food, but the simplest and most delicious recipe was our salad dressing….
Cretan Summer Salad With Fresh Cheese and Traditional Rusks
A Cretan salad is in fact very similar to the well-known Greek salad, but has mizithra—traditional goat cheese–or goat curds instead of feta, as well as broken Cretan barley rusks (paksimadia). Sometimes you may also find capers or caper leaves, purslane, and even a few leaves of basil. For me, this is one of the…
Potato Salad With Fresh Herbs
This simple potato salad is made with baby red potatoes, olive oil, garlic, and masses of fresh herbs. Toss it together while the potatoes are warm, so they absorb all those wonderful flavors, but serve at room temperature or chilled. I make it in the morning and take it out of the fridge 20 minutes…
Pesto Turns a Simple Pasta Salad Into an Easy Dinner
Creamy pesto sauce turns a simple pasta salad with broccoli and tomatoes into a delightful dinner. Just before the pasta is done, add the broccoli to the pasta cooking water allowing it to slightly soften and turn a vivid shade of green. Pesto Pasta Salad Active Time: 20 minutes Total Time: 20 minutes Serves 5…
Strawberry Beet Salad With Lemon Poppy Seed Dressing Is a Must This Season
Let me start by saying that I’m not a beet-lover. At all. I don’t know what came over me when I first started thinking about this salad, but it probably had something to do with it being midwinter in New York, when the most color you get to enjoy is blue sky, if you’re lucky,…
A Bistro Classic at Home
As its name indicates, salade Lyonnaise hails from the city of Lyon, in southern France, renowned as being the gastronomic capital of the country. Home to chefs such as Paul Bocuse and George Blanc, the highest concentration of restaurants per capita in France, and the vineyards that produce the famous Beaujolais Nouveau wine, Lyon is…
Bright Ingredients for a Refreshing Spring Salad
This first-course salad is best in the spring months, when the vivid, maroon-colored blood oranges, now grown commercially in California, make their appearance. Blood oranges have a distinctively rich orange flavor, with raspberry overtones, that has been featured in the Mediterranean diet for centuries. This update on the classic grapefruit and avocado combination includes thinly…
A Perfect Work-From-Home Lunch
I work from home, and while it’s how I’ve always worked, it still presents a few challenges. Namely, structure and discipline. One trick I rely on is to schedule a lunch break. Easy to say, but the ritual of leaving the desk, moving into another room, and, most important, stepping away from the screen, can…
This No-Wilt Italian Chopped Salad Is the Make-Ahead Lunch You Need
Chopped salads have been my lunch M.O. for well over a year now, seamlessly transitioning from packable office lunch to hearty work-from-home one. Their make-ahead quality means I’m not scrambling every day as soon as I get hangry, and they satisfy my desire for crunch and lots of veggies. My idea to make an Italian-inspired…
Spring Salad of Asparagus, Peas, and Haricots Verts
Fresh, pretty, and oh-so-healthy, this salad is really all about simply cooked spring vegetables. Peas, asparagus, and haricots verts combine to make a sublime combination that’s as tasty as it looks. I love mint and basil leaves scattered around, and I also add tarragon and parsley, but you can certainly use only one herb or…
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