Inspired by a classic French mayonnaise called sauce gribiche, this salsa verde combines hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and tarragon or chervil). The result is…
Super-thick-cut bacon is great on this salad; look for slab bacon and ask your butcher to cut it into 1/2-inch-thick slices. You can also use presliced thick-cut bacon cut crosswise…
A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon. Like a traditional Caesar, it’s a great light meal with grilled chicken. This…
菠菜沙拉通常features a hard-boiled egg, but in this version, the egg is fried and its yolk mixes with the greens to delicious effect.
The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Serve with roasted potatoes, an arugula salad, and crusty bread to mop…
The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavor and meltingly tender texture to the forefront.
This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the…
This salad is delicious for breakfast, lunch, or dinner. It’s easy to make (particularly if you have cooked farro on hand), healthy, and satisfying. In place of the broccoli rabe,…
This salad is a celebration of spring, with tender asparagus, fava beans, and peas dotting the chewy grains of rice. It's best to boil the rice in lots of boiling…
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