Author: Molly O'Neill
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size...
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often...
Author: Patricia Wells
When I have any kind of slaw on hand I usually make a lunch of it, with cottage cheese mounded on top; all the better if I have some cooked quinoa to add...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Mark Bittman
This easy Thai Slaw has a sweet and tangy blend of Asian flavours. Made with cabbage, carrots, kohlrabi and onions, this is a healthy cabbage salad to...
Author: Elaine
This Strawberry Cucumber Salad is a sweet salad with a surprise! A pinch of cardamom heightens the natural sweetness of strawberries and raises it to gourmet...
Author: Elaine
Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse...
Author: Sam Sifton
Author: Toby Cecchini
Author: Pierre Franey
Author: Molly O'Neill
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
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy...
Author: Melissa Clark
Author: Marian Burros
Author: Molly O'Neill
Author: Peter Mcquaid
Author: Bryan Miller
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters."...
Author: Samin Nosrat
Author: Melissa Clark
Author: Moira Hodgson
Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse...
Author: Sam Sifton
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would...
Author: Sam Sifton
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
This fall harvest salad complements any meal with its sweet and smoky flavors. There are such wonderful colors and produce this time of year, so I love...
Author: Kathleen Pope • The Fresh Cooky 2021
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops,...
Author: Mark Bittman
Author: Ken Gross