Author: Marian Burros
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don't omit the fennel seeds, which add...
Author: Mark Bittman
Author: Sarah Belk
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer, and that the...
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers' markets but very...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Florence Fabricant
Author: Sarah Belk
Orange-fleshed fruits, blueberries and pomegranate are all known to be supercharged with antioxidants, which scientists and dietitians say are good for...
Author: Nigella Lawson
This outstanding dinner salad came to The Times via the British chef and restaurateur April Bloomfield, whose John Dory Oyster Bar in New York sometimes...
Author: Sam Sifton
Author: Mark Bittman
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: Jonathan Reynolds
Author: Marian Burros
Author: Craig Claiborne
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: Mark Bittman
Author: William Grimes
Author: Craig Claiborne
Author: Molly O'Neill
Author: Anne Semmes
Author: Enid Nemy
Author: Jason Epstein
Author: Pierre Franey
Author: Mark Bittman
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 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
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
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.
Author: Nigella Lawson
Author: Christine Muhlke
Author: Craig Claiborne
Author: Pierre Franey
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: Florence Fabricant
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
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty,...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Melissa Clark
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