23 Classic, Memorable, Must-Make Salads
I realized this week that Mrs. Murphy's salad is a close relative of the classic seven layer salad, included among the 23 best salads of all time. Grandma's version didn't have all of the layers; Lidey Heuck's version includes hard-boiled eggs, cherry tomatoes and a seasoned sour-cream-and-mayo dressing.
As with most classic dishes, improvisations and alterations abound. 'Have fun with the layering,' Lidey writes, 'as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.'
I think I'll add in some curly parsley (for nostalgia, but also because I think curly parsley gets a bad rap and I'm into reappraising foodstuffs these days) and definitely keep the shredded Cheddar. And while I enjoy my refreshing, crispy-crunchy salad, I'll consider which classic salad to make next. A big batch of tabbouleh? Sharp and sour som tum? I've never said no to niçoise …
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The 1-Ingredient Swap That Makes Your Salad the Star of the Potluck
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I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week
I tried Gordon Ramsay's 10-minute pasta, which he makes for his family every week. The dish has a turkey and leek sauce and is topped with crispy sage breadcrumbs. Ramsay's delicious pasta was light and bright — perfect for a midweek pick-me-up. From his 15-minute Bolognese to his 10-minute bacon cheeseburger, Gordon Ramsay has never let me down when I need a fast recipe. So, I was ecstatic when I learned that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes flat. I'm always looking for quick and easy recipes to save time during the busy workweek, so I knew I had to try this pasta dish. Gordon Ramsay makes this 10-minute pasta for his family every week. This turkey and leek pasta with crispy sage breadcrumbs is featured in "Ramsay in 10," which came out in October 2021. "For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead," Ramsay writes in the description. "It might just become a regular midweek family meal, as it has at my house." Ramsay's 10-minute pasta includes turkey, breadcrumbs, and leeks. To make Ramsay's 10-minute pasta for four, you'll need: 17 ounces of fresh penne or fusilli pasta 14 ounces of ground turkey ¾ cup of heavy cream 4 sage leaves 4 regular shallots (or 2 banana shallots) 3 garlic cloves 2 leeks 1 lemon A handful of flat-leaf parsley leaves Freshly grated Parmesan cheese (for serving) To make the breadcrumbs for the pasta, you'll need: 6 tablespoons of fresh breadcrumbs 2 sage leaves 2 tablespoons of olive oil Ramsay notes in his cookbook that the breadcrumbs are optional, but I recommend taking the extra step. It was my first time making fresh breadcrumbs, and it couldn't have been easier. But feel free to play around with the ingredients depending on your preferences. Ramsay said this dish also works great with ground chicken or sausage meat; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do. Before I started cooking, I needed to prep. First, I brought a saucepan of salted water to a boil so it'd be ready for the pasta in a few minutes. Then, per Ramsay's recipe, I peeled and grated my shallots and garlic. If the handheld grater proves tricky — and risky for your fingers — feel free to use a knife to finish mincing the veggies. After grating my shallots and garlic, I finely sliced my leeks. I should note that Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. But I'm quite slow at chopping veggies, so I got my prep out of the way first so I wouldn't be stressed about burning anything. I also let my leek slices soak in a bowl of cold water to ensure they were fully clean. The recipe took me a tad longer than 10 minutes, but if you're confident in your chopping speed, feel free to take Ramsay's lead. I also prepped my fresh breadcrumbs. I simply tore two slices of bread into pieces and threw them into the food processor. I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then, I added my shallots and garlic to the pan. I allowed the shallots and garlic to cook for two minutes, stirring regularly. If you don't have a Dutch oven handy, Ramsay notes that this recipe also works with a heavy-based frying pan or a skillet. Once the two minutes were up, I threw in the sage leaves and turkey. I broke the turkey up with a wooden spoon and allowed it to cook for three to four minutes, until the meat was lightly browned. While the turkey was cooking, I added my leeks to the boiling water. I let the leeks cook for one minute, per Ramsay's instructions. Then, I threw in the penne. I stirred to separate the pasta and allowed the penne to cook until it was al dente. Since I chose penne, my pasta didn't cook in the speedy two minutes Ramsay recommends for fusilli. But just follow the instructions on your box and the noodles will taste great. While my pasta was cooking, I added the cream to my turkey in the other pan. I stirred to combine everything together and allowed my sauce to come to a boil. I reduced the sauce to a simmer until I was ready to serve. Dinner was almost ready! Then, I moved on to the crispy sage breadcrumbs. I placed a frying pan over medium heat and drizzled some olive oil. Then, I added two sage leaves, which I had finely chopped. I cooked the breadcrumbs until they were crisp and golden brown. This happens very quickly, so make sure to watch the pan carefully so they don't burn. I drained my pasta and leeks and added the penne to the sauce. 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The leeks add a hint of lovely sweetness, and the lemon brightens each bite. The contrasting textures of the crispy sage breadcrumbs and the creamy sauce also make a fantastic team. I don't usually crave a big meal on a weeknight, so I love that this pasta makes dinner interesting without being too heavy. Whether you're longing for a quick weeknight dish or just want a light and bright recipe, Ramsay's favorite 10-minute pasta will satisfy all your cravings. Read the original article on Business Insider
New York Times
26-07-2025
- New York Times
23 Classic, Memorable, Must-Make Salads
My grandma served the same salad at every family gathering, and always in the same tall-sided glass bowl. The salad was layered shredded iceberg lettuce, defrosted frozen peas, chopped parsley (curly) and bacon. Each layer would get a light sprinkle of sugar, and the top got generous dots of mayonnaise. She called it Mrs. Murphy's salad — I have absolutely no idea who Mrs. Murphy is — and as for the recipe, my mom's best guess is that it came from a cooking class my grandma attended. I realized this week that Mrs. Murphy's salad is a close relative of the classic seven layer salad, included among the 23 best salads of all time. Grandma's version didn't have all of the layers; Lidey Heuck's version includes hard-boiled eggs, cherry tomatoes and a seasoned sour-cream-and-mayo dressing. As with most classic dishes, improvisations and alterations abound. 'Have fun with the layering,' Lidey writes, 'as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.' I think I'll add in some curly parsley (for nostalgia, but also because I think curly parsley gets a bad rap and I'm into reappraising foodstuffs these days) and definitely keep the shredded Cheddar. And while I enjoy my refreshing, crispy-crunchy salad, I'll consider which classic salad to make next. A big batch of tabbouleh? Sharp and sour som tum? I've never said no to niçoise … Featured Recipe View Recipe → Want all of The Times? Subscribe.
