Bitter herbs - the maror - are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Linda Wells
Author: Alex Ward
Author: Sarah Belk
Author: Pierre Franey
Author: Mark Bittman
Author: Anne Semmes
Author: Marian Burros
Author: Marian Burros
This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
Author: Martha Rose Shulman
Author: Enid Nemy
Author: William Grimes
Author: Mark Bittman
Author: Craig Claiborne
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Mark Bittman
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Craig Claiborne
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
Author: Pierre Franey
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: Florence Fabricant
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
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
Author: Craig Claiborne
Author: Pierre Franey
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: Jason Epstein
Author: Christine Muhlke
Author: Craig Claiborne
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices...
Author: David Tanis
Author: Jonathan Reynolds
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet...
Author: Martha Rose Shulman
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
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight...
Author: Julia Moskin
Author: Florence Fabricant
Author: Melissa Clark
Author: Florence Fabricant
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Author: Joan Nathan
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad....
Author: Julia Moskin
Author: Pierre Franey