Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Pierre Franey
Author: Molly O'Neill
Author: Jacques Pepin
Author: Olivia Snaije
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning...
Author: Melissa Clark
Author: Julia Moskin
Author: Moira Hodgson
Author: Marian Burros
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
Chipotles add heat and smokiness to this dish, which can be served as a salad or used to fill corn tortillas for soft tacos. The radishes give a fresh...
Author: Martha Rose Shulman
Author: Fran Schumer
Author: Jacques Pepin
Author: Florence Fabricant
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Author: Martha Rose Shulman
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where...
Author: Martha Rose Shulman
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of...
Author: Martha Rose Shulman
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly...
Author: Melissa Clark
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.
Author: Martha Rose Shulman
This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.
Author: Martha Rose Shulman
Author: Molly O'Neill
Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated...
Author: Melissa Clark
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for,...
Author: Martha Rose Shulman
Author: David Karp
Author: Melissa Clark
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
I love millet but it is tricky to cook; it can easily turn to mush. I have found that cooking more than 2/3 cup at a time can be problematic because the...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
One thing I've learned about cooking sturdy grains like this (and the other grains we're working with this week) for salads is that they will absorb dressing...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Molly O'Neill
Author: Pierre Franey
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za'tar, which can itself be considered a version of a...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Jeff Gordinier