A Green Goddess Salad

From NYT Food, comes this fresh and crunchy delight. Greater than the sum of its parts, this is an absolutely delicious salad. And the dressing is glorious!

A Green Goddess Salad
Serves 2 as a meal, and 4 as a side

2 cup snap peas
2 hearts of romaine lettuce, washed and cut into bite-size pieces
4 Persian or Japanese … Read more

Grains and Greens Salad

Grains & Greens Salad

There’s no true recipe for this robust green meal, but keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a Read more

Potato Salad

Here’s a summer classic straight from my family. You might prefer sweet pickles, but my mother always used dill. She used celery salt, I use actual celery. My aunt preferred green onions, I use red. And my uncle always added some crispy bits of bacon on top, as do I. It’s a dish that evolves with every generation.

Potato SaladRead more

Warm French Potato Salad

If you don’t grow or can’t find chervil, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/4 teaspoon of tarragon. However, it really is worth it to try to find the chervil.

Warm French Potato Salad
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, cut into 4” slices
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