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Showing 9,131 - 9140 of 12,847 results for salads
Not-Classic Wedge with Pickled Pepper Olive Relish and Blue Cheese
CLASS |
Courtesy of
Eric Greenspan
20m
Easy
Antipasto Recipes
Video
| 03:38
Italian antipasto-on-a-stick recipes from Rachael Ray for your next party.
Deep-Dish Frito Pie
Video
| 01:01
This deep-dish version of the crunchy classic is packed with Frito flavor in the crust, chili and topping.
Beets with Carrots in a Lime Vinaigrette
Recipe
| Courtesy of Mary Sue Milliken|Susan Feniger
- Total Time:
- 50 minutes
Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing
Recipe
| Courtesy of Roger Mooking
- Total Time:
- 1 hour 50 minutes
Frozen Iceberg Salad with Champagne Vinegar
Recipe
| Courtesy of Alex Guarnaschelli
- Total Time:
- 6 hours 10 minutes
Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops
Recipe
| Courtesy of Stan Frankenthaler
- Total Time:
- 1 hour 40 minutes
Justin Smillie
PROFILES
A California native, Chef Justin Smillie brings his West Coast sensibility to Upland in New York City.After getting his start as a dishwasher in his teenage years, Smillie cut his teeth at some of the most prestigious institutions in the country, from Mercer Kitchen and Gramercy Tavern to Barbuto under Jonathan Waxman. In 2011, he joined the team at Il Buco Alimentari e Vineria as Executive Chef, where he became known for his bold, seasonal take on Italian cooking—not to mention his legendary short ribs for two. Now at Park Avenue hotspot Upland, Chef Smillie plays fast and loose with dishes from around the world. There’s the yuzu kosho duck fat fries, the beef tartare with anchovy powder, the five-lettuce Caesar salad—and most importantly, you never know where he’ll take you next. Justin's Restaurant:Upland (New York, NY)Justin's Book:Slow Fires: Mastering New Ways to Braise, Roast, and Grill (2015)
