The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.
Editor's note: This recipe is from Erika Lenkert's book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining For Lenkert's tips on throwing a last-minute New Year's Eve party, click here.
This is about as easy as entertaining gets, with big bonus points for its refined presentation and luscious flavors. Hand-feed one — or 10 — to someone you want to seduce or friends you want to impress.
Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.
Camille Becerra, the chef behind New York restaurant Navy, demonstrates how to make a delicious and beautiful parsnip and endive salad. See how easy it is and try it yourself!
Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
Check out the recipe here: https://light-body.today/recipe/romesco-pasta-salad-with-basil-and-parmesan%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5ddeadd99fa4d200087c8944">
Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.
