Raw Food
570 recipes found
Taramosalata
Tim Stark's Favorite Tomato Recipe
Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese
Cool Vanilla Latte
Ginger Daiquiri
Juan Canary Granite
Cucumber and Chili Raita
Salad Greens With Creamy Cucumber Dressing
Orange Grenadine With Granola
Savory Melon Salad in Honeydew Vinaigrette
Mixed Salad Vinaigrette
Melon Salsa
Fennel and Parmigiano
Cinnamon Basil-Infused Whipped Cream
Poppy Seed Dressing
Buttermilk Herb Dressing
Cheddar, Cucumber and Marmalade Sandwiches
Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.
Crab Louis
Coleslaw With Lobster
Montpelier Butter
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile. In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon. With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
Salmon Roll
Toast Au Roquefort
Greek Salad With Goat Cheese
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try. The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.