1. Whisk together the olive oil, lemon juice and liqueur. Add salt and pepper to taste. 2. With the slicing blade of a food processor, slice the celery, including the heart and leaves, very thin. Dice ...

The season of green grass and grilling time is upon us, sending me on the hunt for a light, crispy salad to balance out whatever I’m throwing on the coals. Lately, I’ve been making this one — all ...

As one of the food media's most respected voices, Brigid Ransome Washington has over two decades of experience as a writer and recipe developer. She regularly contributes to such publications as The ...

I discovered split green peas long after I left India. While you can find many variations of yellow split peas there, the green ones were not as common or as popular as they are in this country. Here ...

Dad loved celery. He grew up in hard times on a farm in southern Illinois. His celery lectures revealed that he and his six hungry siblings treasured those crisp green stalks. Adored raw or cooked, ...

Crisp Granny Smith apples, fragrant fennel, and buttery hazelnuts are layered with tender lettuce leaves in this refreshing fall salad. A tangy vinaigrette ties everything together, while shavings of ...

I spent a lot of my life thinking celery “wasn’t my thing.” What a waste! I am a firm believer that you’ll like most vegetables, but you have to find the way you enjoy them. So, I set out to enjoy ...