There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when...
Author: Melissa Clark
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam,...
Author: Joan Nathan
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Author: Martha Rose Shulman
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and...
Author: Martha Rose Shulman
Author: Florence Fabricant
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Jacques Pepin
Author: Kim Severson
Author: Marian Burros
Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don't tone it down thinking there...
Author: Gabrielle Hamilton
Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.
Author: Mark Bittman
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Amanda Hesser
Author: Marian Burros
I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you...
Author: Martha Rose Shulman
Radish salad is something you see in places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey),...
Author: Mark Bittman
"Essentially tuna salad put into the blender until it liquefies" is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe...
Author: Melissa Clark
Author: Marian Burros
Here's the thing about tabbouleh salad: Most of the ones I've had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of...
Author: Melissa Clark
Author: Molly O'Neill
This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered...
Author: Tejal Rao
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various...
Author: David Tanis
Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to...
Author: Melissa Clark
Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer's sweetest staples. In the kitchen, one of the...
Author: Melissa Clark
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables...
Author: Betty Fussell
Author: Moira Hodgson
Author: Jacques Pepin
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Mark Bittman
Author: Molly O'Neill
Though blueberries aren't a tropical fruit, they go well with bright yellow or orange fruits from warm places. Papaya is high in potassium and contains...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Bryan Miller And Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Ken Gross
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Crunchy cucumber, cool yogurt and the surprise of tart cherries make this salad alluring, especially when paired with a hot, savory stew, soup or tagine....
Author: Julia Moskin
Author: Pierre Franey
Author: Moira Hodgson
Author: William Matthews
Author: Molly O'Neill
Author: Mark Bittman
Sinatra loved this dish because it isn't fattening and he believed the olive oil was good for his voice.
Author: Alex Witchel