Chill the salad for at least ½ hour before serving it. Serves 6 to 8 This green salad, the Tuscan brainstorm for using up yesterday’s bread, is unlike most others in that it can be made several hours ahead of time and will still be perfectly wonderful. Just toss it...
It makes about 1½ cups. Don’t make this dressing more than a couple of hours in advance, and use it on a fairly simple tossed green salad: for instance, romaine and butter lettuce with some thin-sliced bell pepper and a bit of sliced red onion. • 1 medium-sized ripe...
It makes about 2¾ cups A good sauce for Broccoli-Walnut Soufflé. • 2 Tbs. butter • 2 Tbs. flour • 1 cup hot milk • 2 egg yolks • ½ cup grated Wensleydale or other mild cheese • 1 cup sour cream • 1 Tbs. prepared horseradish • ½ tsp. Dijon mustard • salt • pepper 1....
It makes about ¾ cup Hollandaise is tricky. If you haven’t had a lot of experience with it, do go back and reread the general information and specific hints. • 3 large egg yolks • 1 to 1½ Tbs. lemon juice • pinch of white pepper • 1 Tbs. butter • 7 Tbs. butter, melted...
I love to eat this simple dish from North India with a dal, such as the Nepalese Black-eyed Peas with Potatoes and Bamboo Shoots, rice, and a yogurt relish. It may also be served with a Western meal. Beans in India are generally fully cooked and rarely crisp. They...
Meera Prasad is a very successful doctor in Bangalore. She belongs to a community of Shivalli Brahmins whose main temple, dedicated to Lord Krishna, is in Udupi, in northern Karnataka. Hundreds of people are fed at the temple daily, and it is here that young men come...
An inspired and variable mixture of vegetables, nuts, legumes, noodles, chutneys, and, most importantly, puffed rice, jhal moori is Calcutta street food par excellence, a kind of nutritious Bengali salad. It can be picked up from a vendor and eaten as a snack while on...
Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course. This recipe may easily be doubled or tripled. You can use different types of radishes...
During the winter months, the tomatoes in our garden in India bore endless fruit. Some were made into juice for us to have midmorning, some were added to vegetable dishes and dals, and some were used to make salads. My father did not grow any heirloom tomatoes in...
Apart from being delicious, this is a very pretty salad that I often serve as a first course, sometimes combining it with cucumber spears. It is prettiest when made with cherry tomatoes of different sizes and colors. Placed in a single layer on a white plate, they...
