Baked shirred eggs MAKES: 1 or 2 servings TIME: 30 minutes This is one of the best ways to cook eggs for a crowd, and there's something about the texture of baked eggs that cannot be duplicated by any other method. Before baking, you can top baked eggs with bread...
Waldorf Salad MAKES: 4 servings TIME: 15 minutes This should be a peppery blend of apples, celery, and mayonnaise. Nuts are optional, as are raisins, a bit of honey, and grated carrots, any of which may appeal to you but none of which is essential. Try using half...
Tomato Salad, Ethiopian Style MAKES: 4 servings TIME: 15 minutes, plus time to chill If you have time to chop tomatoes, you have time to make this salad, which also works as a relish to eat with sandwiches and salads. The light, fresh-tasting, oil-free dressing...
Spinach Salad with Feta and Nutmeg MAKES: 4 to 6 servings TIME: 15 minutes Feta in a salad makes us think “Greek,” but here you’ll find no tomatoes, olives, or romaine. Instead, nutmeg and yogurt complement the cheese and spinach. 1 tablespoon sherry vinegar or...
Spicy No-Mayo Coleslaw MAKES: 8 servings TIME: 30 minutes If you want restaurant-style coleslaw, you combine shredded cabbage with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw...
Simple Seaweed Salad MAKES: 4 servings TIME: 20 minutes The easiest way to produce this salad is to buy a small package of mixed seaweeds (your local natural foods store may sell this, and your local Japanese store certainly does) and proceed from there. But once you...
Shaved Artichoke Salad MAKES: 4 servings TIME: 30 minutes Ultra-thin slicing is handy for making salads from intensely flavored vegetables because the pieces are tender yet crisp and easier to eat. Cooked or marinated artichoke hearts are a great prepared addition to...
Seaweed Romaine Salad MAKES: 4 servings TIME: 30 minutes We tend to think of seaweed only as an Asian food, but the people of the United Kingdom (and Canada’s Maritimes) are also longtime seaweed eaters. And why not? It grows all over the world. This...
Mushroom Salad, Italian-American Style MAKES: 4 servings TIME: About 1 hour A vinegary, almost pickled mushroom dish that can be used as a garnish or condiment as well as a salad. It’s also good tossed with chopped Belgian endive (use 2 heads for this amount of...
Lettuce and Chive Salad, Korean Style MAKES: 4 servings TIME: 15 minutes In Korea, the chives would be served alone, as a side dish. And you can certainly do that. But I love tossing them and their distinctive dressing on top of a mound of greens. It’s a great salad...
Heirloom Tomato Salad with Hard-Cooked Eggs MAKES: 4 servings TIME: 20 minutes This straightforward chopped salad with tomato wedges is wonderfully complex, especially if you use a mixture of heirloom tomatoes at the peak of summer. Hard-cooked eggs add a nice chew...
Grilled Shiitake or Portobello Salad with Soy Vinaigrette MAKES: 4 servings TIME: 40 minutes, including heating the grill This salad is as simple as can be. You might double the number of mushrooms (a mix is nice) and serve it as a main course. 8 large or 16 small...