If you are unfamiliar with farro, here's a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use...
Author: Martha Rose Shulman
Author: Nigella Lawson
Smashing cucumbers instead of slicing them gives the flesh an appealing rough surface, the better to bond with any dressings you dream up. In this salad,...
Author: Julia Moskin
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Jacques Pepin
What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.
Author: Frederic Van Coppernolle
Author: Molly O'Neill
Cool, watery cucumbers and warm, rich sesame oil are a classic combination in Asia, and the chef Danny Bowien builds on that tradition here by using sesame...
Author: Julia Moskin
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country,...
Author: Julia Moskin
Author: Amanda Hesser
Author: Marian Burros
Author: Julia Moskin And Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Suzanne Hamlin
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick...
Author: Tara Parker-Pope
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Suzanne Hamlin
Author: Melissa Clark
Author: Suzanne Hamlin
This is a good tabbouleh alternative for those of you who can't tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Florence Fabricant
Author: Florence Fabricant
Author: Bryan Miller
Author: Molly O'Neill
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It's dressed with mayonnaise, mustard...
Author: Suzanne Hamlin
Author: Melissa Clark
Author: Jonathan Reynolds
Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled...
Author: Kim Severson
This grape salad, which falls into the same category of old-fashioned party dishes as molded Jell-O salad, comes from a Minnesota-born heiress, who tells...
Author: David Tanis
Author: Florence Fabricant
Author: Amanda Hesser
Author: Mark Bittman
Author: Moira Hodgson
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens...
Author: Florence Fabricant
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter...
Author: David Tanis
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would...
Author: Sam Sifton
Author: Amanda Hesser
Author: Pierre Franey
What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.
Author: Frederic Van Coppernolle
The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans...
Author: Suzanne Hamlin
Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when...
Author: Sam Sifton