There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold...
Author: Mark Bittman
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of...
Author: Mark Bittman And Sam Sifton
The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing...
Author: Martha Rose Shulman
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those....
Author: David Tanis
Author: Florence Fabricant
Author: Pierre Franey
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those...
Author: Melissa Clark
This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If...
Author: Mark Bittman
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most...
Author: Mark Bittman
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the...
Author: Melissa Clark
Author: Marian Burros
There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first...
Author: Mark Bittman
This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
It's not an immediately obvious combination - watermelon, cucumber, olives and feta - but one bite will leave you convinced that this savory-sweet summer...
Author: Mark Bittman
Author: Mark Bittman
Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up...
Author: Martha Rose Shulman
Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components...
Author: Martha Rose Shulman
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender,...
Author: Jacques Pepin
Author: Pierre Franey
Author: Nigella Lawson
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Author: Martha Rose Shulman
Author: Jacques Pepin
Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.
Author: Amanda Hesser
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Author: Joan Nathan
Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep,...
Author: Melissa Clark
Author: Molly O'Neill
Author: Pierre Franey
This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Molly O'Neill
This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: David Tanis
A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change...
Author: Julia Moskin
Author: Moira Hodgson
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve...
Author: Mark Bittman
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local...
Author: Daniel Patterson
Author: Alice Hart
Author: Molly O'Neill
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different,...
Author: Melissa Clark
Author: Pierre Franey
Author: Pierre Franey