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Lemon, Mint and Spinach Salad

If this recipe looks like there’s nothing much to it, that’s because it’s true. You’re cutting up a lemon, chopping up some mint, and to...

by Nigella Lawson


Bulgur Wheat Salad with Pink-Seared Lamb

This bulgur wheat salad is loosely based on tabbouleh, only using cilantro in place of the parsley, lime in place of the lemon and omitti...

by Nigella Lawson


Strawberry Shortcakes

I've long been fascinated by this American dessert, which isn’t really a scone so much as a tender, buttery sponge with scone-like proper...

by Nigella Lawson


Roast Pencil Leeks

I love this as a vegetable accompaniment but I should tell you it also works very well, at room temperature, with some dressing over it, ...

by Nigella Lawson


Raw Artichoke Salad

The idea of a raw artichoke may not appeal to most people, who think of only cooked globe artichokes or perhaps marinated artichoke heart...

by Rick Tramonto and Mary Goodbody


Jumbo Crab Cakes with Spicy Mayonnaise

The secret ingredient in these crab cakes and their sauce is a simple one – mayonnaise. Not only does mayonnaise add richness and flavor...

by Anne Byrn


Spring Artichoke Ragout with Ham and Sherry

Spring in Spain brings many pleasures, not the least of which is this delicious stew. There are as many versions as there are cooks: Some...

by Anya von Bremzen


Lamb with White Beans and Tomatoes

A Caucasian Armenian dish, pastiner is made from cubed lamb, tomatoes, and one other vegetable, and finished in the oven. The recipe with...

by Anya von Bremzen and John Welchman


Soft-Shell Crabs

Ask the fishmonger or use a sharp paring knife to fold back the soft carapace and trim the head of the crabs. Remove the gills. Trim the...

by Christopher Idone



In a food processor, lightly pulse the macaroons until finely crumbled, do not over process. Measure out 1 cup of crumbs and set aside....

by Christopher Idone


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