Salad Nicoise A good salad Nicoise can bring the aromas and taste of the Mediterranean to your table… and a good discussion. This recipe for a Nice-style salad is controversial. Once you open the discussion with chefs you will find you are bombarded with definitive statements and strongly held opinions. You should never have cooked...

Last month I made tabouli from a box, which we liked so much I bought a small tub of bulgur wheat the last time we were at Agata & Valentina. Tonight I made tabouli salad from scratch and it was very easy...

I practically live on 1 when the weather gets warm. And despite the old saw that wine doesn't go with salad, I'm not giving up my glass of the grape just because dinner has some cold veggies in it. In her 21st cookbook, Mediterranean Fresh (Norton, $30), 1 has collected some of the most enticing salad dishes I've seen in a while...

I've just discovered one of my neighbours has a fig tree, already I am greedily thinking of summer and all the great ways to eat figs. Is it wrong to covet thy neighbour's figs? This salad is one of my favourites. Easy to prepare and only 4 core ingredients. It calls for the freshest figs and salad leaves and the best buffalo mozzarella and proscuitto you can find. Finish with a splash...

Macaroni salad is a simple, light starch that goes well with many meat and poultry — and perhaps ... salad yesterday to eat, in a less regretful replication of the KFC experience, with some fried ... and rinse under cold water. Let cool. Transfer the pasta to a large salad bowl. Add the mayonnaise ... your preferred flavor and texture. I don’t like my macaroni salad too creamy (for example...

Green salad season is here at our house. Summer salads, especially when local tomatoes are peaking ... of something that moves a salad into the memorable. Around here, you might find things like - frozen artichoke hearts, thawed and allowed to marinate in the salad dressing made as I start my dinner prep ... . The salad, however, regardless of additions, is only as good as its dressing. I’ve rarely bought bottled...

Seriously with the first trimester fatigue? I’m sorry, people, but the bean just keeps sucking all of my creative energy out and using it to build a placenta and kidneys and synapses and other stuff it thinks it needs. Meanwhile, the Scamp languishes in obscurity, gathering cobwebs and inflicting unremitting ...

English food writer Elizabeth David described this time of year as "the mayonnaise season," and while I don’t use much mayonnaise in my kitchen, it’s an apt name for the time of year when cool foods are called for. Not many hot dishes beyond corn on the cob draw much interest after we’ve been grilling outside, and even that is prepared in the microwave. Nope, it’s salad time, whether for side...

As the weather warms up, it seems like a great time for a salad. I know that some people think pairing salad and wine is a no-no, but citrus-based dressings are a great deal friendlier to wine than vinegar-based ones, which can, indeed, be hostile...

Forum: Food....and Wine Posted By: Mark Neustrom Post Time: 09-27-2007 at 12:35 AM