Posts Tagged ‘salad’

Brown Butter Tomatoes

This is undoubtedly the simplest, most brilliant recipe I have come across in ages. An irresistible combination: sweet, fleshy tomatoes and nutty brown butter. The hot, foamy butter sizzles as it splashes over the cool tomatoes, and the resulting juice is glorious to mop up with crusty bread. Try it while ripe local tomatoes are still plentiful, or you’ll be stuck drooling with anticipation until next summer!

Brown Butter Tomatoes

From Food52


  • 2 large or 3 small ripe beefsteak tomatoes
  • 6 tablespoons unsalted butter
  • Flaky sea salt, like Maldon
  • Coarsely ground black pepper
  • Baguette or other country bread, for mopping up the butter


1. Core the tomatoes and slice them 1/3-inch thick. Divide the tomato slices among 4 plates, overlapping the slices just…

Corn & Tomato Salad

If there’s one simple, scrumptious salad that screams “summer”…that people will beg you to bring to BBQs and picnics…that you will never tire of, it’s this Corn & Tomato Salad. The recipe is inspired by a dish at Alforno, one of our favorite restaurants in Providence, Rhode Island.

It’s the goodness of summer on a plate: sweet, crunchy kernels of fresh local corn; juicy sun-ripened tomatoes; crispy-chewy bread with a slight char; a sharp burst of pungent red onion; and a hint of delicate floral basil. We eagerly await that July day when the first early field tomatoes show up in a basket at our favorite farm stand, and the piles of corn beckon. From then…

It feels like spring today, which makes me fantasize about the yummiest salad I’ve eaten in ages. I was paging through the salon’s copy of House Beautiful a couple of weeks ago while some of my kids were having haircuts, and I stumbled upon this fresh and swoonful recipe. I made a mental note, and 24 hours later when I decided I absolutely had to make it, I had no luck finding the recipe online (it has since been uploaded). So off I went to try to track down the magazine, and luckily at my second stop, there was the lovely green cover of the March issue.

The recipe was provided by Chef Gabrielle Hamilton of…

(Optional) Chopped Salad

This is what I would very loosely call a recipe for the salad I’ve been making all summer, and I’ve named it “(Optional) Chopped Salad” because all the ingredients are optional, depending on your taste and what’s available that day. I’ve brought it to BBQs and served it to company, and everyone wants the “recipe,” which makes me giggle. It’s just what you like and what you’ve got, all chopped up nicely in a bowl.

Don’t like olives? Fugettaboutem! Have a few Kirby cukes around? By all means. Rather use goat cheese or no cheese at all? Be my guest. The key is to wind up with a fresh, crunchy, lightly-dressed salad that makes you happy and is…

Bagna Cauda Salad

This salad gives me a big dilemma. Honestly, I can’t decide whether it’s more pretty or more delish. (“Less filling!” “Tastes great!”) But I do know it’s one of the best recipes I’ve come across in a long time. I had seen it on Food52, Amanda Hesser’s website, over a month ago, printed it immediately and stashed it in my recipe binder. And then I promptly forgot about it. Last weekend, I was flipping through the binder for my go-to spaghetti with clams recipe, and there was the Bagna Cauda Salad, staring me in the face. Hmmm, I thought, what could be bad about adding a nice crunchy salad dish to our garlicky pasta dinner? Bagna cauda…

Caesar Salad

If my dad was famous with us kids for his French Toast, he is downright legendary among his friends for his Caesar Salad. If he’s ever had you over for dinner, there’s just shy of a 99% chance you’ve eaten romaine leaves coated with his garlic-y, anchovy-esque, parmesan-ified dressing. He keeps the recipe in his head, and it’s a rare Saturday afternoon that you don’t find him in the kitchen with his makeshift towel apron tucked around his waist, washing lettuce leaves and chopping garlic in preparation for that evening’s dinner company.

That said, I have a rather startling admission to make: I don’t particularly like lettuce. I mean, it’s widely known that I find canned tuna fish…

I was so excited about this salad we made last night that I just had to find the time today to write about it!

I am one of those sorts who really appreciates the nuances of season change. From the little things ““ remembering what socks are after a long, flip-floppy summer and switching makeup colors to a less bronzy look ““ to big things like earlier sunsets, jewel-toned foliage and craving heartier, more comforting dishes, I don’t lament the ever-changing face of Mother Nature.

With the cooler temperature, last night I had a hankering for something quintessentially autumn. I wasn’t up for a ton of work, so I decided to throw a couple of chickens in…

There was a modicum of ambivalence about this dish. I mean, here you have these breathtaking, ripe, juicy heirloom tomatoes. You have a perfectly lovely dressing made with delectable, pungent Roquefort cheese. And somehow, it seems like lily-gilding to smother the splendid fruits with anything other than a simple sprinkling of fleur de sel and a drizzle of good olive oil (and a little fresh basil if you like). It’s the culinary equivalent of donning a darling little black dress, and then accessorizing with Giuseppe Zanotti crystal platform heels, chain-stripe hosiery, diamond chandelier earrings, elbow-length black gloves, stackable bangles, opera-length pearls, and a tiara.

On the other hand, if you’re ever going…

Talk about taking lemons and making lemonade!

But first, I have to back up and tell you a new culinary rule I made up the other night: “do not sip cocktails and then have a soup course before you serve grilled tuna.” Because while you’re slurping soup, the tuna is sitting on a platter on the kitchen counter cooking way beyond an appetizing degree of doneness. (Without the preliminary cocktails, you may possibly have a shot at remembering to slice the tuna before you eat the soup, thereby suspending further cooking and preserving the perfectly seared outside and raw interior.)

The tuna wasn’t horribly inedible or anything, but after a filling bowl of

Pasta, pesto, and peas is a perfect party pleaser. (A lot of alliteration from anxious anchors placed in powerful posts!)

I swear the toughest thing about this recipe is waiting for the pasta to cool so you can toss it with the pesto puree.

First of all…pesto? Yum! And as easy as it is to whip up (Ina includes a recipe for homemade), I chose to save some time by buying fresh store-bought, since it was going to be blended up with chopped spinach, lemon juice and mayo anyway. Toasted pine nuts add a rich crunch to the dish, and what’s easier than using frozen peas? (I’m not a big fan of frozen veggies—save for peas, chopped spinach and…