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• Just a Nibble Before We Gorge Ourselves

  Some of our greatest culinary minds have addressed the quandary of what small, tasty item to serve before a meal that, frankly, is excessive. Read More... Posted Nov 25 2008, 07:16 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Seafood, Cheese, Olives, Salads, Crackers, Thanksgiving Day

• The Minimalist: Fennel and Celery Make a Striking Pair

  Though their textures are similar, the flavors of fennel and celery are so wildly different that the combination is striking. Read More... Posted Nov 24 2008, 11:33 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Vegetables, Salads, Celery, Fennel

• Recipes for Health: Baby Salad Greens With Sweet Potato Croutons and Stilton

  Sweet potatoes contrast beautifully here with the pungent Stilton in this salad. Read More... Posted Nov 18 2008, 01:04 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Cheese, Salads, Sweet Potatoes

• Recipes for Health: Curried Waldorf Salad

  A lighter version of the Waldorf salad, which has the same sweet, savory and crunchy mixture of celery, apples, raisins and walnuts. Read More... Posted Nov 13 2008, 12:52 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Apples, Diet and Nutrition, Salads, Celery

• Recipes for Health: What to Do With the Rest of That Celery

  This Italian salad may seem plain, but there’s something about the combination of textures and the tart and savory flavors that really works. Read More... Posted Nov 10 2008, 11:21 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Mushrooms, Salads, Celery

• Recipe Redux: 1948: Green Goddess Salad

  This recipe appeared in The Times in 1948, the early days of the American salad obsession. Read More... Posted Nov 07 2008, 11:26 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Salad Dressings, Salads, Lettuce

• Recipes for Health: Spinach Salad With Seared Shiitake Mushrooms

  A salad enlivened by the intense flavor of shiitake mushrooms. Read More... Posted Oct 30 2008, 12:51 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Diet and Nutrition, Mushrooms, Salads

• Tijuana Journal: Wary Tourists Toss Aside a Chance to Taste History

  There appears to be some support that the Caesar salad was born in Tijuana, Mexico, or at the very least earned its worldwide reputation there. Read More... Posted Oct 21 2008, 04:27 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Salads, Tijuana (Mexico)

• Restaurants: Away to the South of France

  The best of the food at this restaurant transports a diner to Nice, where Alain Allegretti, the chef and principal owner, was born. Read More... Posted Oct 21 2008, 03:34 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Reviews, Restaurants, Fish and Other Marine Life, Pasta, Ducasse, Alain, Salads, Sauces, Chelsea (NYC), Allegretti, Alain

• The Minimalist: The Old Chickpea Learns a New Trick

  If you’re not a fan of chickpeas already, this more-or-less North African treatment will do it. Read More... Posted Sep 02 2008, 09:31 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Salads, Chickpeas, Ginger

• Restaurants: When a Trattoria Goes Avant-Garde

  With the arrival of a new chef, Simone Bonelli, in April 2008, the East Village Italian restaurant Perbacco ascended to a whole new level. Read More... Posted Aug 19 2008, 09:19 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Reviews, Restaurants, East Village (NYC), Pasta, Salads, Bonelli, Simone, Capers

• The Minimalist: A White, or Brown, Canvas

  There is a world of salad opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain. Read More... Posted Jul 29 2008, 06:52 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Spices, Vegetables, Rice, Salads, Chili (Food), Herbs

• The Minimalist: 101 20-Minute Dishes for Inspired Picnics

  Picnic foods need not be boring. With a little shopping, a little effort, and 20 minutes or less for assembly, you can easily vary the menu a bit. Read More... Posted Jul 01 2008, 09:54 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Meat, Eggs, Desserts, Cheese, Tomatoes, Chicken, Salads, Picnics

• A Good Appetite: Awaiting Spring’s Exotic Greens With an Old Family Friend

  Raisins in a spinach salad add a soft, chewy sweetness to contrast with the crisp greens and crunchy pine nuts. Read More... Posted Jun 03 2008, 07:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Salad Dressings, Nuts, Salads, Raisins, Spinach

• Well: Finding the Best Way to Cook All Those Vegetables

  Are there ways to get more from the vegetables you already eat? Read More... Posted May 19 2008, 08:52 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Fruit, Medicine and Health, Vegetables, Antioxidants, Vitamins, Salads