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Tamar Adler

  • Recipe

    Shaved Rutabaga and Turnip Salad with Scallions

    A lovely balance of bitter and bright, this salad makes a wonderful accompaniment to rich meats.

  • Recipe

    Spicy Carrot Ribbon Salad

    Crushed red pepper gives this pretty carrot salad some heat, while coriander seeds and fresh parsley add a slight Middle Eastern flavor. Try it with dishes like braised lamb and…

  • Recipe

    Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

    This salad is a refreshing way to start a meal. It's also nice garnished with a sprinkling of Parmigiano-Reggiano (shaved, of course).

  • Recipe

    Parsnip Rémoulade

    Inspired by classic celery root rémoulade, this creamy parsnip salad is a great side dish for steak or roast chicken. Parsnips tend to absorb a lot of the vinegar, so…

  • Magazine

    Olive Oil Braised Vegetables

    The flavor? Deep and complex. The cooking? Dead easy. Try this simple technique for meltingly tender vegetables.

  • Recipe

    Olive-Oil-Braised Leeks with Thyme

    The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.

  • Recipe

    Olive-Oil-Braised Red Onions with Bay Leaves

    A splash of vinegar keeps these onions tasting bright, even a little sweet and sour, and the bay leaf gives them a pleasant earthiness. They make a delicious accompaniment to…

  • Recipe

    Olive-Oil-Braised Carrots with Warm Spices

    In this dish, a tiny bit of nutmeg and cinnamon and a few sliced garlic cloves complement the sweetness of the carrots. For a meatless meal, serve these carrots along…

  • Recipe

    Olive-Oil-Braised Fennel with Lemon

    This makes a tasty side dish for mussels or grilled shrimp. You can eat the thinly sliced pieces of lemon, which become as caramelized and soft as the fennel.

  • Recipe

    Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

    Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for…

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