Saturday, August 15, 2020

A Broccoli Salad Recipe to Believe In

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Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Saturday, August 15, 2020
A Broccoli Salad Recipe to Believe In

That’s how one reader described our most popular recipe this week, Lidey Heuck’s broccoli salad with peanuts and tahini-lime dressing (above). Make that this weekend, or Judy Kim’s chile oil noodles with cilantro, Melissa Clark’s eggplant focaccia with ricotta and olives or any of the recipes in the collection below.

 

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
20 minutes, plus 15 minutes' marinating, 6 to 8 servings
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Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.
Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.
1 hour, plus rising, 8 servings
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Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.
Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.
20 minutes, 4 servings
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Nik Sharma for The New York Times (Photography and Styling)
Nik Sharma for The New York Times (Photography and Styling)
1 hour, 4 servings
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