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recipes 2007 09 roast chicekn with mustard thyme sauce and green salad with olives
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(118)
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This simple dinner of grilled sausage and cabbage gets added heft from small potatoes that go fork-tender in a foil packet in just under half an hour.
4.3
(4.29)
Easy
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Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.
5.0
(4.78)
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Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
4.0
(4)
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This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.
5.0
(5)
4.4
(4.42)
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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
5.0
(4.89)
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5.0
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Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.
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(5)
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Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
3.4
(3.36)
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This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
4.0
(3.82)
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4.3
(4.3)