Whether you like a big or small salad, you’ll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.
About Deborah Madison
Deborah Madison is a chef, cooking teacher, and blogger for Gourmet.com and Culinate. She's long been interested in connecting people to the food they eat, its source, and its history, and believes writing can reveal the deeper culture of food. Her passion for cooking stems from her childhood, which was spent on a dairy farm in upstate New York and a walnut orchard in Davis, CA. She's now the author of a dozen cookbooks and lives in New Mexico with her husband, painter Patrick McFarlin.
Chocolate Bark with Cardamom, Apricots, and Pistachios
Mar 29, 2010 by
Not quite cookies yet not exactly beyond the realm of cookiedom, this imaginative approach to chocolate bark brings a little elegance to the everyday.
- Quick Glance
- 10 M
- 30 M
- 14
Spinach and Green Garlic Soufflé
Jul 19, 2008 by
We find this lovely soufflé with flecks of green to be the perfect thing whether morning, noon, or night come spring.
- Quick Glance
- 35 M
- 1 H, 20 M
- 0
Rhubarb with Berries and Candied Ginger
Jul 19, 2008 by
A cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat.
- Quick Glance
- 20 M
- 1 H
- 5
Yellow Pea and Coconut Milk Soup
Aug 22, 2006 by
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
- Quick Glance
- 30 M
- 1 H, 45 M
- 12
Pinto Bean Soup with Red Chile and Cheese
Apr 19, 2006 by
This hearty pinto bean soup is flavored with Mexican spices and thickened with masa harina. Serve over rice and add cheese for a complete dinner.
- Quick Glance
- 0
Green Spring Soup of Spinach, Lettuce, and Sorrel
Apr 19, 2006 by
Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.
- Quick Glance
- 0