Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you'd think but you...
Author: Martha Rose Shulman
This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika,...
Author: Alexa Weibel
Author: Moira Hodgson
Author: Barbara Kafka
Author: Molly O'Neill
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and...
Author: Martha Rose Shulman
Author: Roy Blount Jr.
In 1986, Craig Claiborne wrote about "an exceptional sauce 'borrowed' from the cuisine of Thailand, where it is known as nam pla, and Vietnam, where it...
Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
Author: Amanda Hesser
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix...
Author: Melissa Clark
Author: Pierre Franey
Author: Florence Fabricant
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for...
Author: Tara Parker-Pope
Author: Craig Claiborne With Pierre Franey
Author: Sara Rimer
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little...
Author: Samin Nosrat
Author: Florence Fabricant
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans;...
Author: Martha Rose Shulman
Author: Moira Hodgson
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be...
Author: Martha Rose Shulman
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil...
Author: Nigella Lawson
Author: Suzanne Hamlin
Author: Pierre Franey
Author: Pierre Franey
Author: Melissa Clark
Author: Mark Bittman
Author: Molly O'Neill
Author: Willy Staley
This vegetarian Broccoli Salad is mayo-free but tastes even better with Honey-Dijon Dressing. Great for potlucks and parties!
Author: Elaine
Author: Jacques Pepin
Author: Pierre Franey
Author: Bryan Miller
Author: Marian Burros
Author: Bryan Miller
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Pierre Franey
Author: Jacques Pepin
Author: Molly O'Neill
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of...
Author: Nigella Lawson
Walnut vinaigrette is especially compatible with bitter greens like radicchio.
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Pierre Franey
This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing...
Author: Mark Bittman
Author: Craig Claiborne
For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want...
Author: David Tanis
Author: Marian Burros