Recipes By Martha Rose Shulman
1499 recipes found
Bitter Herbs Salad
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal. This can be served as a separate course or as a side dish.
Wild Rice Salad With Celery and Walnuts
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Greek Chicken and Tomato Salad
A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.
Endive, Apple and Walnut Salad
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.
Persimmon Spice Bread
At my farmers’ market one vendor was selling over-ripe fuyu persimmons for $1 a pound and I bought a few pounds just to make purée, which I used for dense, sweet quick breads like this one and for muffins. According to Deborah Madison, persimmons contain enzymes that will react with the flour and prevent the bread from having a nice crumb, so you must first neutralize them by stirring baking soda into the purée. This also causes the purée to become gelatinous, but the gelatinous mash is easy to break up with a whisk and will dissolve when added to the batter. Freeze any leftover purée.
Warm Chickpea and Broccoli Salad
Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.
Cucumber and Israeli Couscous Salad
I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water.
Cucumber Salsa Salad
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
Greek Black-Eyed Peas Salad
Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.
Marinated Olives
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
Egg and Herb Salad
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
Lavash Pizza With Smoked Salmon
This is inspired by Wolfgang Puck’s signature smoked salmon pizza, and it’s a great way to work more salmon, rich in omega-3 fats, into your diet. The trick here is to bake the lavash just until the edges are crisp, but not so long that it’s too crisp all the way through to cut easily.
Lavash Pizza With Onions and Anchovies
This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you’re watching your sodium intake or you’re just not a fan.
Lavash Pizza With Zucchini and Goat Cheese Topping
Certain dishes are perfect for zucchini, and this is one of them. It looks beautiful here, and the goat cheese and mint are perfect partners.
Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Pear Clafoutis
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.
Savory Oatmeal Pan Bread
This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.
Pumpkin and Ginger Scones
Just in case you didn’t get enough pumpkin pie flavor at the Thanksgiving table, here’s a nice breakfast pastry for the day after.
Radicchio Salad With Golden Beets and Walnuts
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Apple Pear Strudel With Dried Fruit and Almonds
This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer.
Whole-Wheat Breadsticks With Sesame
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
Whole Wheat Yeasted Olive Oil Pastry
Yeasted crusts are more rustic than French-style short crusts. They’re also easier to manipulate — they don’t crack and tear. Remember to roll this out thinly so that it doesn’t become too bready.
Oatmeal Tabbouleh
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten. Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs. For best results, toss the soaked oats with the dressing and refrigerate overnight.
Focaccia With Tomatoes and Rosemary
This beautiful bread is a great way to use summer tomatoes, but the heat from the oven will draw rich, deep flavor from the less flavorful ones found in winter as well.