When Nancy Silverton spots a caprese salad on a menu in winter, she says, “I don’t stay in that restaurant.” Nothing is a surer sign of seasonal insensitivity than the routine tomato-basil-mozzarella ...

It’s salad season, and you know the drill. Use seasonal greens. Get creative by tossing fruits and nuts into your salad. And, yes, if you want the kale to become soft and enjoyable, you need to ...

A satisfying, crunchy salad with cranberries and pecans. Remove stems from kale and chop or tear leaves into bite-sized pieces. Cut pancetta into medium (1/2 inch) dice. Step 2: Heat a skillet with ...

California cuisine, we have been told time and again, is based on the close relationship between chef and farmer. So have you ever wondered why all of these restaurants seem to be in San Francisco or ...

Consider the parsnip the anti-lobster, declining over millennia from elitist to plebian. What was once a highlight of Roman emperors’ buffets became a staple of European serfs’ stewpots, relegated to ...

Josephine Montesano, Eltingville Ingredients: 2 bunches arugula 1/2 tablespoon olive oil 2 1/4-inch slices pancetta, sliced thin, then into small cubes 1 cup red grape tomatoes 1 bulb fennel, cut in ...

Add Yahoo as a preferred source to see more of our stories on Google. De Laurentiis does a few clever things with her Grilled Endive Salad With Citrus and Pancetta. For one, she eschews delicate mixed ...

First, make the vinaigrette. Put the olive oil into a small saute pan set over medium-low heat, add the shallot and cook gently until it is soft and fragrant, about 8 minutes. Add the garlic and cook ...

supper. So, try a cool salad instead! If you’re craving a bit of meat, try the Three-Pea Salad with Pancetta, Parmesan and Herb Grilled Chicken. Sugar snap peas are beautiful when fresh, and have a ...

It’s salad season, and you know the drill. Use seasonal greens. Get creative by tossing fruits and nuts into your salad. And, yes, if you want the kale to become soft and enjoyable, you need to ...