Instructions for the dressing: Whisk together the vinegar, lemon juice and brown sugar in small bowl; gradually whisk in oil. Add salt and pepper. Instructions for the salad: Preheat oven to 400 ...

1. Make the syrup several days ahead. Up to an hour before serving, put spinach into a large bowl, cover with a paper towel and refrigerate. 2. Drop bread a few pieces at a time into a food processor ...

Apples tend to get most of the love this time of year, but fall also is prime time for a variety of pears. My favorites are Bosc and Anjou pears, both of which are firm and sweet, and when sliced on ...

Fall has always seemed an especially sweet season for me. When I was a kid I’d get a thrill seeing the neatly lined up boxes of fresh pencils and rows of unmarked notebooks in the stores. Not to ...

1. Put the spinach into a large bowl, cover with a paper towel and refrigerate. 2. Put the bread into a food processor and pulse until coarse crumbs are reached. Heat a tablespoon olive oil in a ...

You can whip up this salad dinner in 5 minutes. I tasted a similar one at a local restaurant and was delighted to find a delicious, filling, light vegetarian supper dish. I decided to re-create it at ...

Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool.

2 handfuls [or whatever is available] small beetroot leaves, washed and spin-dried 3 handfuls small frisée lettuce leaves, washed and spin-dried 1 handful small rocket or watercress sprigs, washed and ...

Asked for the orzo-pasta salad recipe, Fig owner Paulette Campbell agreed to share, explaining that the formula has evolved from one printed in a cookbook written years ago by her aunt and grandmother ...