March 4, 2013 |
This is part of a series of posts on food photography , sharing some of the tips and tricks we use here at The Times. We received a number of great questions from readers, which we will answer in upcoming posts. In the photo gallery above, photographer Kirk McKoy illustrates how he was able to achieve a great shot of the act of tossing a salad. Continue reading below to learn how he constructed the shot, along with some general tips. -- Noelle Carter The perfect toss A perfect tossed salad with fresh, colorful greens and vegetables can be a beautiful display of crisp, vibrant colors.
March 10, 2012 |
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not only edible but delicious. You can cook it, of course, the lower and slower the better. But surprisingly, one of the most popular ways to use kale these days is in salads. Though kale leaves have always been found on almost every salad bar, it wasn't for reasons of edibility - it was for decoration, because this was one green so tough it would last forever without wilting.
September 16, 2009
Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad Servings: 8 Note: Adapted from Got Kosher? Provisions. 2 turnips 1 small red bell pepper 1 tablespoon plus 3/4 teaspoon salt, divided, more to taste Juice of 1 lemon 1. Stem the turnips, then peel their white outer skin, leaving as much of the purple skin attached as possible. Quarter the turnips lengthwise, then slice them lengthwise as thinly as possible, no thicker than one-eighth inch, preferably on a mandoline.
August 17, 2012 |
From "The bloom is still on" by Russ Parsons, July 19, 2006 Total time: 15 minutes, plus 30 minutes standing time Servings: 4 to 6 Note: Toasted pine nuts are available at Trader Joe's. If you can't find them, place the raw nuts in a small pan and toast them in the oven at 325 degrees until they are fragrant, about 5 minutes. 2 pounds zucchini 3 tablespoons kosher salt 6 tablespoons minced red onion (about 1 small onion) 1/4 cup olive oil 2 tablespoons lemon juice 3 tablespoons toasted pine nuts 1/4 cup shredded basil leaves (about 6 large leaves)
March 16, 2013
Total time: 30 minutes Servings: 4 1/3 cup hazelnuts 2 tablespoons tarragon vinegar Salt 2 teaspoons minced shallots 3 tablespoons hazelnut oil 3 tablespoons vegetable oil 1/2 pound tangerines, peeled, broken into segments and stripped of any pithy strings 1 head butter lettuce, cored and torn into bite-sized pieces (about 4 cups) 3 ounces crumbled goat cheese 1. Toast the hazelnuts on a rimmed baking sheet in a 400-degree oven until they smell toasty, about 10 minutes.
January 27, 2010
Romaine salad with shrimp and Green Goddess dressing Total time: 20 minutes Servings: 6 Green Goddess dressing 4 anchovy fillets, chopped 2 green onions, green parts only, finely chopped 1 1/2 tablespoons chopped parsley 2 tablespoons chopped tarragon 2 tablespoons tarragon vinegar 2 tablespoons minced chives 1 1/2 cups mayonnaise ...