Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.
From Marcus Samuelsson
Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal.
What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.
Although I believe affection and romance should be shown all year around, it's always smart to have a good plan up your sleeve for Valentine's Day.
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
I'm lucky to live in New York, a city that offers so many options for lunch. I can pick up dumplings from a Midtown food truck, grab empanadas by the dozen in Spanish Harlem or get a fantastic bowl of ramen in the East Village.
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