The zest of citrus fruit consists of the colorful, flavorful peel without any of the bitter white pith still attached. To remove the zest, use a vegetable peeler, then scrape off...
Ingredients: 2 tablespoons champagne vinegar or white wine vinegar 1 tablespoon lemon juice 4 teaspoons olive oil 1 teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon black pepper...
Ricotta salata is made by salting and pressing fresh ricotta cheese, then aging it for a few months. The resulting cheese resembles feta cheese but is more delicately flavored. Ingredients: 1...
Use 4 cups of lightly packed torn romaine lettuce instead of 3 cups. Ingredients: 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 1 garlic clove, minced ½ teaspoon...
If you are especially fond of clementines, use 4 instead of 2. Ingredients: 2 tablespoons orange juice 2 teaspoons extra-virgin olive oil ¼ teaspoon salt ¼ teaspoon black pepper...
If you prefer that the apple doesn’t turn pink from the beets, put the apple in a small bowl and toss it with a small amount of the dressing. Pile the...
Using only the small inner romaine lettuce leaves makes this Caesar salad especially striking when mounded on plates. Ingredients: 1 cup cubes (¾-inch) whole grain bread 1 small garlic clove,...
Ingredients: 3 tablespoons lime juice 1 tablespoon sugar 2 teaspoons Asian fi sh sauce ½ teaspoon Thai red curry paste ¾ pound thinly sliced lean roast beef, cut...
This caponata freezes well. Transfer the cooled caponata to a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature. Ingredients: 1 tablespoon olive...