This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the...
Author: David Tanis
This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and...
Author: Martha Rose Shulman
This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the...
Author: David Tanis
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic...
Author: Julia Moskin
The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like...
Author: David Tanis
Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing,...
Author: Martha Rose Shulman
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced...
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what...
Author: Sam Sifton
Author: Molly O'Neill
Author: Molly O'Neill
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony...
Author: Tara Parker-Pope
Author: David Tanis
Author: Craig Claiborne
Author: Molly O'Neill
Author: Mark Bittman
Author: Pierre Franey
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so...
Author: David Tanis
Author: Julia Moskin
Author: Amanda Hesser
At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly...
Author: David Tanis
A crisp colorful salad in the dead of winter can make a meal feel luxurious. Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso...
Author: David Tanis
Author: Dana Bowen
Author: Mark Bittman
This "tofu" comes together fast; it's essentially a quick chickpea flour porridge that you cool and slice. The tart, savory tamarind dressing and crispy...
Author: Francis Lam
Good fresh burrata - mozzarella's luscious, creamy-centered cousin - really needs no adornment, just good bread to accompany it (and perhaps a drizzle...
Author: David Tanis
Author: Craig Claiborne
This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd...
Author: Julia Moskin
Author: Marian Burros
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic...
Author: Julia Moskin
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced...
Author: David Tanis
"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what...
Author: Sam Sifton