Poached Egg Salad

This dish is a favorite at Q. Though it takes a little time to prepare its components from scratch, the recipes are straightforward and involve items commonly found in a home kitchen....

Shrimp Aguachile

A light and refreshing summer appetizer inspired by the flavors of Mexico. Lime, jalapeño, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips....

Winter Crab Salad with Orange Miso Dressing

Eating salad in January can seem a bit of a chore, but this zesty winter salad is packed with more than enough flavor to enliven even those tastebuds dulled by a surfeit of cookies and eggnog....

Katherine’s Noodles with Lots of Herbs and Toasted Peanuts

"I was inspired by the herbs in my garden and my love of crunchy things. The earthy noodles play very nicely with the bright herbs and the rich, toasted nuts. It’s also delicious with an egg on top! I made this dish with regular spaghetti and it did not hold a candle to the flavor and texture provided by the Umi Organics noodles."...

Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans

Serves 6 | active time 20 minutes A perfect balance between bitter and sweet, endives and apples are a classic combination. Paired with a creamy, tangy buttermilk dressing and maple-glazed pecans, this simple, texture-filled salad is a delicious beginning to the holiday meal. Salad 5 endives, ends trimmed, leaves separated 2 apples (Honeycrisp, Gala, or Braeburn), thinly sliced 1/8 cup finely sliced red onion 1/2 cup maple-glazed pecans (see below) or toasted pecans 1/4 cup crumbled, cooked bacon (optional) Maple-Glazed Pecans Toss raw pecans with pure maple syrup, lightly coating. Salt and pepper. Spread out on a lightly greased cookie sheet and place in a 400°F oven for 20–25 minutes, mixing once halfway through. Pecans will begin to smell toasty and darken just slightly. Remove, let cool 10 minutes, loosen the...

Charentais Melon and Cucumber Salad

Katy’s salad balances the melon’s musky sweetness with pickled red onions, mellowed with cucumbers and celery heart. Chopped, roasted almonds play against the melon’s soft texture. Togarashi shichimi — a Japanese mixture of seven spices — adds a touch of heat, which is in turn softened with cool, herbal shiso....