This salad tastes best when it’s freshly made and served right away. If you want to store the salad, you can refrigerate it and enjoy it within 24 hours.; For longer storage, I recommend keeping ...

Two 15-ounce cans chickpeas—rinsed, drained and patted dry. 2 tablespoons peanut oil. 1 teaspoon mustard seeds. 3/4 teaspoon cumin seeds. 3/4 teaspoon fennel seeds ...

As we step into the Mango season, here we have got you a tangy mango salad recipe that you can prepare at home to add a twist ...

By Mia Leimkuhler Samin Nosrat’s house dressing.Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

For the salad dressing: 1 tbsp peanut butter, unsalted, unsweetened, ½ tsp ginger paste, 1 tsp maple syrup, 1 tsp soya sauce, ½ tsp rice vinegar, ½ tsp lemon juice, black pepper and sea salt ...

Food writer and journalist Khushbu Shah had a lot on her plate when she wrote her cookbook debut, Amrikan (W. W. Norton & Company, 2024). As Food & Wine magazine’s restaurant editor, she ...