If you were a chef in the ’80s, you probably remember California cuisine. California Cuisine meant pizzas with caviar and smoked salmon, seared rare tuna, a hint of Asian and Mexican in ...

About this recipe. T his avocado grapefruit salad is light, flavorful, and ready in minutes. It’s the kind of dish that looks fancy enough for guests but is so easy to throw together for a quick ...

For this time of year, when the weather is a perfect 75 degrees and the nights are longer and lighter, how about a fresh springlike salad?

This recipe is for Grapefruit, Smoked Salmon, and Avocado Salad from the food section of The Boston Globe.

Directions. Peel and section the grapefruit, and remove the membranes and seeds. Cut the fruit into triangular wedges. Cover and chill. Mix 1/4 cup of the lime juice, the zest and soy sauce in a ...

This grapefruit arugula salad with avocado is a refreshing and flavorful combination of bitter arugula and sweet grapefruit; I finished it with a delicious shallot vinaigrette and crunchy sesame ...

Salad: – 2 large pink or ruby grapefruit – 2 ripe but firm avocados – ½ cup thinly sliced red onion – 1½ cups cooked bay shrimp or cooked prawns ...

She now specializes in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog. Food & Wine's ...

If using chicken, about an hour or so before adding it to the salad, spoon a little of the dressing over the meat and marinate briefly in the refrigerator. For a lighter dressing, catch any juices ...

Recipe tested by Chelsea Zwieg. Makes 4 servings. For the shrimp: 1 pound shrimp, peeled and deveined; Salt and pepper to taste; ¼ cup olive oil; ½ cup plus 1 tablespoon fresh lime juice (divided) ...