Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard...
Author: Florence Fabricant
Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.
Author: Martha Rose Shulman
Author: Mark Bittman
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice...
Author: Adam Nagourney
Author: Joan Nathan
Author: Amanda Hesser
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges,...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
A bright toss of cilantro leaves and scallions, this dish, called lao hu cai, is somewhere between a salad and a garnish, adding coolness, salt and juice...
Author: Julia Moskin
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros